Chilka Roti
Thin, slightly tangy fermented crepes made from a rice and lentil batter, a common village breakfast in Jharkhand served with chutney.
- Prep
- 480 min
- Cook
- 20 min
- Total
- 500 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Tawa
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 4 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 210 kcal
Instructions
- 1
Grind the soaked rice, urad dal (black lentils) and leftover cooked rice together into a smooth, slightly thin batter.
- 2
Cover the batter and leave it in a warm place overnight, or for at least 6-8 hours, to ferment.
- 3
Stir in the salt. Add a little water until the batter pours easily, like a thin pancake batter.
- 4
Heat a tawa (flat griddle) and lightly brush it with mustard oil.
- 5
Pour a ladleful of batter onto the pan. Spread it thin using a circular motion.
- 6
Drizzle a few drops of oil around the edges. Cook over medium heat until the base turns golden.
- 7
Flip gently and cook the other side for a short time.
- 8
Serve hot with tomato or til (sesame) chutney.
Chef's tips
The batter should ferment enough to show small bubbles and smell mildly sour. This gives the roti its soft, slightly tangy texture.
Ingredient substitutions
- urad dal → moong dal for a lighter version
Storage
Batter keeps refrigerated for up to 2 days.
Reheating
Best made fresh; reheating tends to make it chewy.
Common mistakes to avoid
- •Making the batter too thick, which makes the roti heavy instead of delicate like a thin pancake.
Serving suggestions
Cooked Chilka Roti?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Jharkhand
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
