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. We make these pithas with 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. You can serve any gravy with Dosas.
When you check out Odisha’s cuisines, it has many varieties of Pithas. Chakuli Pithas are rice flat pancakes. This is a popular breakfast dish in many Odia homes as well as at festival times.
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.
In Odisha, many of the restaurants have Saru Chakuli on their menu. On the other hand, this is a homecooked dish as well. You can serve it 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 to taste
- Water as required
- Cooking Oil as required
How to make Chakuli Pitha
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 dal 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.
- This is the regular method of making, however, what’s also suggested is that you can make the pithas after 30 minutes of grinding and fermentation.
Making the Pithas
- Heat a nonstick tawa on a medium flame.
- When the pan gets heated, grease well with cooking oil.
- 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.
- When the pancake (pitha) is cooked well from both sides, switch off the stove. Repeat the procedure for all the pithas (pancakes).
- Serve hot with Aloo Bhaja, Ghuguni, and Jaggery on sides.