Chakuli Pithas are rice based flat pancakes from the Odissa. Chakuli Pitha is a popular breakfast dish made as soft thick pancakes served with aloo bhaja, ghuguni.
When I was checking out the breakfast dishes from different states, I came across Chakuli Pitha, served with Aloo Bhaja, Ghuguni and jaggery on the side from this site. These pithas are prepared using Urad dal and raw rice in a proportion that’s much similar to how we make in the south.
Though the blogger says chakuli pitha is different from Dosa, after having lived on different versions of Dosas all my life, I know its one and the same!
We make different versions like soft dosas, crispy dosas, porous ones, and thick ones. We even serve soft dosas with jaggery on Bhogi during Sankranthi Festival. Maybe we may not always serve the dosas with side dishes like the Ghuguni made with white peas curry or dalma always. Dosas can be served with just about any gravy.
When you check out Odisha’s cuisines, it has many varieties of Pithas. Though Pithas are primarily made during festival times in homes, this Chakuli Pithas, which are rice based flat pancakes, are prepared and served in Odia homes as breakfast in any normal days.
Chakuli pitha is a non-crunchy, soft, small and thin pancake best enjoyed with sweet chutneys, Dalma, aloo bhaja, ghuguni, etc. The Saru Chakuli (thin pancake) and the Budha Chakuli (thick Pancakes) are the two varieties of Chakuli Pitha. Saru Chakuli can be seen at various restaurants of Odisha. It can also be made at home and can be served as a breakfast item or snack item in the evening.
I wanted to make the typical combination as I found it, unfortunately I couldn’t cook and asked Amma to make it for us. She was able to make Chakuli Pitha and Ghuguni for dinner. The surprising part was that the kids loved the ghuguni and said we could make it as a regular menu. So another success story in making.
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Chakuli Pitha ~ A Traditional Odia Breakfast
1 cup Urad Dal
2 cup Rice
Salt as per taste
Water as required
Cooking Oil as required
Grinding the Batter:
Wash and soak urad dal and rice in water overnight. Then filter out the extra water and grind it to make a fine paste. Add the rice and urad with just as required water. Save the extra water.
Slowly add water as required to make a smooth batter.
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.
You can also make the pithas after 30 minutes of grinding and fermentation instead of fermenting the batter.
Making the Pithas:
Heat a nonstick tawa on a medium flame.
Grease the pan with oil all over when the pan gets hot.
Take a ladleful of batter and spread it all over the pan in a circular shape.
After a while, check the lower side of the pitha. Once the lower side turns brownish, flip it to the other side.
Cook the pithas on both sides and remove them. Make as many as pithas you need.
Serve hot with Aloo Bhaja, Ghuguni, and Jaggery on sides.