Chakuli Pitha

Name: Chakuli Pitha
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: Odia
Ingredients: 300 g raw rice; 100 g urad dal; 50 g Cooked rice; 3 g Fenugreek seeds; 6 g Salt; 100 ml Water; 15 ml oil

Soft, fermented rice-and-urad-dal crepes, a beloved everyday breakfast across Odisha, especially common in Sambalpur homes.

🇮🇳India· Odisha

Prep: 480 min
Cook: 20 min
Total: 500 min
Servings: 4
Difficulty: Medium
Calories: 150 kcal

Ingredients

0 of 7 gathered

Servings

300 g raw rice — soaked 6 hours
100 g urad dal — soaked 6 hours
50 g Cooked rice — soft, for texture
3 g Fenugreek seeds — soaked with dal
6 g Salt — to taste
100 ml Water — for grinding, as needed
15 ml oil — for cooking

Equipment

•Griddle (tawa)
•Grinder

Nutrition

Per serving, approximate

Calories: 150 kcal
fat: 3 g
carbs: 27 g
fibre: 2 g
protein: 5 g
calories: 150 kcal

Instructions

1
Soak the rice, urad dal (black lentils), and fenugreek seeds separately for at least six hours.
2
Grind the soaked urad dal first until it turns into a smooth, airy batter.
3
Grind the soaked rice together with the cooked rice into a slightly grainy batter.
4
Pour both batters together into a bowl. Add salt and mix well.
5
Cover the bowl and leave the batter in a warm spot overnight to ferment and rise.
6
The next morning, stir the batter gently. Mix in a little water if needed to adjust the thickness.
7
Heat a tawa (flat griddle). Pour a ladle of batter onto it and spread gently into a thick round.
8
Drizzle a little oil around the edges. Cover with a lid and cook until the top looks set.
9
Flip the pitha (rice pancake) briefly to lightly cook the other side, then lift it out and serve warm.

Chef's tips

Chakuli pitha should stay soft and slightly thick, unlike a crisp dosa (thin crepe); do not spread it too thin. A warm spot like an unheated, switched-off oven helps fermentation in cooler weather.