Chakuli Pithas -a rice and lentil based thin crepes reflects Odisha’s rich culinary heritage . Odia cuisine is simple yet delicious, prepared with little or no oil which not only enhances the taste, but also makes it healthy as well. Odisha’s identity is never complete without the mention of Pithas. Though Pithas are primarily made during festival times in homes, this Chakuli Pithas which are a rice based thin crepes are routinely prepared and served in Odia homes as breakfast in any normal days.
Chakuli Pitha, Aloo Bhaja and Ghuguni is a very common breakfast combo recipe found in many homes in Odisha. This this crepe is full of nutrition and best enjoyed with aloo bhaja, ghuguni or white peas curry, dalma or just sugar/jaggery or sweet chutneys.
Chakuli Pitha is prepared with rice (both Arua and Usuna), Husked Balck Grams lentils(Biri) , oil (preferably ghee or mustard oil), and salt.
Chakuli Pitha are always being mistaken for the South Indian Dosa. Infact it is different from Dosa in texture and other aspects also. Dosa is a crispy and large solid dish eaten along with spicy or sour Sambhar or Chutney. Whereas Chakuli pitha is a non-crunchy, soft, small and thin best enjoyed with sweet chutneys , dalma, aloo bhaja, ghuguni etc.
Chakuli Pitha has many varieties : The Saru Chakuli( Thin crepe)is cooked on one side , Leuta Chakuli means flipped Pitha are fed to children before beginning of any journey with the prayer and belief that they will cameback to home soon ,Mota chakuli are made with onion, green chili and coriander leaves , Baghara Chakuli are made with a tadka of cumin seeds, onion, green chili and curry leaves and added to the batter , Budha Chakuli( Thick Pancakes) are not an everyday treat , and is made with a sweet stuffing and offered during festivities, Chauta chakuli means folded and the consistency of batter of chauta chakuli is thinner than Budha chakuli which is almost nearly equals to saruchakuli, folded like an handkerchief.Besides Chakulis are also made with batter from wheat known as Atta Chaluli, Moong Bean known as Muga Chakuli.
It is believed that the origin of Saru Chakuli can be traced back during the early 4th century BC when Buddha had tasted this from some merchants coming from Kalinga Kingdom to Magadha.
Ingredients
- Soak white lentil and rice in water overnight. Then filter out the extra water and grind it to make a fine paste.For grinding add water which covers the lentil and rice.
- Keep aside the mixture for 4 to 5 hours for fermentation. Add salt and water to the paste for making the batter a little thin. Make sure the batter doesn’t get too watery.
- This is the usual method of preparing the Chakuli Pitha, But I like to have it fresh so I just keep the batter covered for 30 minutes after grinding and then use it .
- Mix the batter well and place a pan on the stove. Heat a non stick tawa on a medium flame.
- When the pan gets heated, add 1/2 tea spoon oil and spread it all over the pan.
- Take a small bowl of batter and spread it all over the pan in circular shape. After a while check the lower side of the pitha. Once the lower side turns brownish, flip it to other side.
- When the pancake (pitha) is cooked well from both the sides, switch off the stove. Repeat the procedure for all the pithas (pancakes).
- Serve hot with Aloo Bhaja, Ghuguni and Jaggery on sides.
Ghuguni ( dried Yellow/ green/ white Peas) is a modest cuisine from the eastern part of the Country. In Odisha it is served as an accompaniment to a number of dishes like Bara, Aloo dum, Samosa, Aloo Chop , Chakuli Pitha etc. It is also used as a curry to be served along with Roti or Paratha. This is an awesome and easy to make curry which is rich with protein and cooked with less oil making it healthy too. This recipe is also popular in other eastern States like West Bengal, Bihar and Assam.
Ingredients
- Soak the white peas overnight or minimum 3 to 4 hours.
- Peel off the potatoes and cut into pieces.
- Pressure cook the soaked Yellow Peas and Potatoes for 2-3 whistles with a pinch of turmeric powder and 1 tsp salt.Open the lid of the Pressure cooker after it is cooled down and the gas has been released.
- Heat a Pan with oil.Add the cumin seeds to the heated oil and when it starts to splutter ,add the Chopped onions, green chillies and saute till golden brown.
- Add the Ginger-Garlic Paste and saute till the raw smell goes away .Add the chopped tomatoes and saute it till the tomatoes are mushy and the oil is released.
- Add turmeric powder, Cumin Powder, Coriander Powder, Garam Masala, Red Chili Powder and saute it.
- Now add the boiled white peas and potatoes to it. Mash some of the potatoes which will add a thickness to the gravy and makes it of great taste as potato goes along with every cooking stuff.
- Add salt according to the taste.Now add some water and let it simmer for 2-3 mins with the lid. Turn off the gas and garnish with coriander leaves.
Ingredients
Steps
- In a Pan, Heat Oil, Add the panch Phutan & Red Chilli.Let the Seeds splutter & as the Chilli turns Smoking Red, add Turmeric Powder & Sauté.
- Add the Potato Pieces Fry till the Potatoes on High Flame for about 30 Seconds,Cover & Cook on Low Flame till Tender.
- Add Salt & Stir for about a Minute.
- Serve Fresh & Hot with Thin Chakuli pithas.
Sending this recipe to the 21st Foodie Monday Blog Hop theme #Regional Breakfast
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