Chakuli Pitha: A Traditional Odia Rice-based Flat Fried Cake

Odisha, the land of Lord Jagannath is famous for its traditional cuisines. Pithas or cakes are the unique identities of Odia cuisines. The Odia pithas are the most sought pithas across the country.  One such popular pitha of the land is Chakuli.

Chakuli Pitha or rice-based flat fried cake is often compared with Dosa of South Indian states. However, dosa and chakuli vary from size and taste, and also in method of preparations. Dosa is a crunchy and large solid dish eaten along with spicy or sour Sambhar or Chutney. Whereas Chakuli pitha is a non-crunchy, soft, small and thin pancake best enjoyed with sweet chutneys , dalma, aloo bhaja, ghuguni etc.  

Once treated as religious food served to deities on special occasions, Chakuli is now one of the most-sought daily menus in Odisha. It is widely consumed as the favored breakfast menu and snack item in the evening. It can be made at home without much tiring process.

There are different kinds of Chakulis and each has its unique tastes. For example - Saru Chakuli. It is a kind of Chakuli usually tastes sweet. In Odia households, people serve the guests to sweeten their mouth whenever they are invited for any party.

Types of Chakuli Pithas

Saru Chakuli

Budha Chakuli

Coconut Chakuli

Pooli (Meetha Chakuli)

Pyaz Chakuli

Tomato Chakuli

Atta Chakuli

How to Prepare

Chakuli Pitha is prepared in little or no oil, which not only enhances the taste, but makes them very healthy as well. Every person belonging to this state must have tasted this recipe at least once in his or her lifetime. Chakuli Pitha is prepared using rice flour, white lentils(Biri) , refined oil (preferably ghee or mustard oil), and salt. This flat pancake is full of nutrition and best enjoyed with aloo bhaja, ghuguni or white peas curry, dalma or just sugar/jaggery or sweet chutneys.

  

Cuisine: Odia

Serves : 4

Preparation Time : 20 min to 30 min   

Cooking Time: 10 minutes

Ingredients  

    1 cup white lentils

    2 cup rice

    Salt as per taste

    Water as required

    1 to 2 tablespoon Mustard Oil

Process

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).