Chakuli Pitha

A typical festive morning in Odisha is sure to catch a glimpse of this crepe. Most of the times as an offering (bhog) to the deities before the family sits down for a meal of 'chakuli pitha'.
Made from a combination of lentils and rice, it sure makes a wholesome plate. Moreover, almost any and every curry goes well with it.

 

INGREDIENTS

• 1 Cup Urad Dal(skinless)
• 2 Cups Rice
• A few Methi/ Fenugreek seeds
• Salt, as per taste
• Oil for greasing tawa

METHOD

• Rinse the urad dal, rice and methi seeds well. Soak it for a couple of hours.
• Rinse well again and blend to a smooth paste. The final consistency should not be too thick nor too thin. Cover with a lid and let it rest for another 6 hours.
• Add salt and mix well. If required, add a little water to obtain right consistency.
• Heat a tawa. Grease it with oil.
• Take a ladle full of batter and pour in the center of the tawa. Move the ladle in concentric circles outwards so as to obtain a circular shape.
• Cook on high. The sides of the chakuli will start leaving the tawa soon. Insert a flat ladle under the chakuli and flip it so as to cook the other side. Lower the flame.
• And, chakuli pitha is ready :D !!

Tips :
Methi Seeds give fluffiness to the chakuli pitha.
Traditionally, a brinjal stalk or coconut stalk is used to grease oil on the tawa. It is dipped in oil and smeared on the tawa.

Soak urad dal (skinless), rice and methi seeds.

Blend o a smooth paste and let it rest for at least 6 hours. It should ferment and swell up.

Add water (if required only) and salt. Mix well.

Heat a tawa and grease with oil. Traditionally greased with a brinjal stalk dipped in oil.

Pour a ladle full of batter and move the ladle in outward concentric circles to obtain a circular shape.

Flip and cook both sides.

Relish !!