Enjoy a healthy breakfast with Odia Chakuli Pitha from Odisha. These Split Black Gram Lentil And Rice pancakes are gluten-free and vegan. Light on the stomach they are best enjoyed on festive days with Ghuguni, and Aloo Bhaja as sides.
Like me do you wonder how to make breakfast interesting? Make something new that will be enjoyed by all. Then you are in the right place as today's breakfast is delicious and perfect for young and old. The busy bachelor rushing to work or your teen who is late for college. I make these chakuli pitha regularly.
This recipe pairs well with Odia Ghuguni Recipe, Goan Style Potato Sukhi Bhaji Recipe, Tender Tamarind Leaves Pachadi Recipe, Coconut Coriander Chutney Recipe, Spicy Tomato Jam Recipe. We like it with Drumstick Leaves Chutney Powder and Karnataka Style Chatni Pudi/ Chutney Powder/Spiced Lentil Powder and homemade ghee.
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I have very fond memories of Odisha as my maternal uncle was posted to Bhubaneswar as a teen I spent my holidays there. One day we visited the stalls and ate Chaat. That was the first time I ate Ghoogni and I wish I could eat it again, visit the Nandankanan Zoological Park and the Sun Temple, the Jagannath Temple.
Pithas in Odisha
Pithas are part and parcel of Odia cuisine. No festival is complete without a pitha of some kind. We start with Arasi pitha, Manda Pitha, Poda Pitha to name a few.
I chose Chakuli Pitha a vegan and gluten-free Odia breakfast option not only on a regular day but also during festivals and celebrations. I made The pancakes, the Ghughni and Aloo Bhaja and will link to Ghughni and Aloo Bhaja separately. You can also enjoy these Eggless Ragi Pancakes.
One of my favourite desserts will be Sakar Bhat.
Is Pitha different from Dosa?
Mind you most Odia sites say that it is different from the South Indian dosa let us see how different and similar they are
- Both South Indian dosa batter and Odia dosa batter use black gram lentil and rice.
- While for dosa the proportion is lentil to rice 1:3 the ratio for Chakuli Pitha lentil to rice ratio is 1:1 or 1:¾.
- Your dosa can be crisp or soft, you can also make them thick or thin.
- Chakuli Pitha is neither too thin nor too thick.
- Not all dosas have a filling, think Saada Dosa. Even Chakuli Pitha there is no filling added.
- The only difference I see is that Chakuli Pitha you use mustard oil, but dosa has no preferences. You can also use a ghee and oil mixture to make a dosa. Try it tastes amazing!
- Then unlike dosa, you can use the batter made for Chakuli Pitha after resting it for just half an hour.
With that let us see what you need to make the Chakuli Pitha.
Ingredients for Chakuli Pitha
- Black gram Lentil or urid dal
- Rice
- Mustard oil
- Salt
Method of making Chakuli Pitha
- Soak the black gram lentil and rice in the proportion 1:1 or 1:¾ (the choice is yours) overnight. Now you can use both the lentil with skin or the skinned kind.
- The skinned kind may give you a darker shade of Chakuli Pitha if you do not sit and remove all the skin after it soaks.
- I have already mentioned that there are variations in fermenting time. Some recipes omit the fermentation but I would prefer to ferment for 6-8 hours.
- To grease the skillet traditionally mustard oil is used. In case you plan on using a cast iron skillet you will need to grease it. But if like me you get lazy and use the non-stick one you need not grease but drizzle a little oil on top. It tastes good!
- Now to serve you can make curries like in Odisha you can serve with Dalma but I am serving with Ghuguni and Aloo Bhaja. But traditionally sweet chutney or jaggery are accompaniments.
Substitutes
- Use homemade ghee in place of oil to make Chakuli Pitha.
Pro tips for making Chakuli Pitha:
- The proportion of 1:1 or 1:¾ of lentil to rice will give you the perfect Chakuli Pitha. Do not play with it.
- The consistency of the batter is what matters check the video I have included.
Storage of Chakuli Pitha
- Make as many as you need as these Pithas taste best when hot. The batter can kept in an airtight container and stored in the fridge for up to 3 days. After that, it tastes sour.
- If you need to save the ready Chakuli Pithas? I have not tried it in case you try please let me know.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with Odia Chakuli Pitha Recipe :
Why am I talking about Pithas?
As a part of the group Shhhhh Secretly cooking we take turns to suggest themes. This time Sasmita is our hostess and she suggested we make Odisha Pithas. Now, anything new I sign up.
I have been paired with Renu and I requested Renu to give me secret ingredients for a savoury pitha. Now Renu too wanted ingredients for a savoury pitha. So we decide to take the same ingredients and make our pitha. Did I pray that we both do not end up making the same dish??
Renu made Luni Poda Pitha . So you will find how versatile the 2 ingredients and Rice and Black Gram lentils are.
I already had a Pitha from Sasmita's blog under the crosshairs. But then we had lockdown and I was designated The Cook, The Maid and The General. I decided that I did not want to experiment too much and stuck to the easiest of the Pithas, Chakuli Pitha. I used this recipe as my guide.
Simple and delicious Chakuli Pitha is perfect not only as a breakfast food, lunch or dinner. A perfect vegan and gluten-free pancake that pairs well with curries as well as chutneys.
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Odia Chakuli Pitha Recipe
Equipment
- Non-stick tava/skillet
- Ladles, spoons and spatula
Ingredients
- 1 cup urad dal black gram lentil
- 1 cup rice
- salt as per taste
- water as needed
- 1-2 tablespoon mustard oil
Instructions
- Wash and soak black gram lentil and rice in water overnight.
- Drain the water and grind to a fine paste using the water that you used to soak the lentils and rice.
- Mix well cover and let the batter ferment for 6-8 hours.
- Before you plan to make the Chakuli Pitha mix in the salt and if the batter is too thick add water. The batter should be like what I have shown in the video.
- Heat your skillet on the stovetop. If using non stick grease lightly but if you are using a cast iron skillet grease liberally.
- Once the pan is hot spread out the batter in circular motion and let it cook.
- In a 2-3 minutes the side on the stove will get brownish flip and cook the other side.
- Once the side is cooked ( under 1 minute) remove the pitha and make the next pitha till all the batter is used up.
- Serve hot with Aloo Bhaja, Ghuguni and Jaggery on sides.
Video
Notes
- Use homemade ghee in place of oil to make Chakuli Pitha.
Preethi Prasad says
Odia chakuli pitha is so easy to make and sounds Delish. I love the simplicity of odia cuisine . I got to learn a lot while exploring the pithas. Beautifully presented .
ArchanaPotdar says
Thanks, Preethi.
hem lata srivastava says
I always love to read about different types of dosa. The odia chakui pitha looks so soft I am sure it must be delicious.
ArchanaPotdar says
Thanks, Hem lata.
Mayuri Patel says
Chakuli pitha look so tempting, lacy and soft. I definitely am making these soon to enjoy with some dalma. I might just use ghee as I'm not a big fan of mustard oil.
ArchanaPotdar says
😀 I too will prefer ghee to mustard oil.
Preeti Shridhar says
Chakuli Pitha is something new for me. What I found interesting is that it can be served with ghughni. I am waiting for your ghughni recipe, will then try out these yummy Pithas.
ArchanaPotdar says
Well, Preethi Ghughni is live now.
Kalyani says
this looks like a dish we will like esp with some jaggery and grated coconit. Guess missed the Pitha bandwagon this time, but have so many choices right?.
Sasmita Sahoo says
We love this chakuli pitha most.. Totally different from south Indian dosa.
Ghuguni, Aloo Bhaja etc are the perfect pair for this
ArchanaPotdar says
Thanks, I have your seal of approval! 😀
Jolly Makkar says
Odia chakuli pitha is really simple and quick recipe to make. This looks like an soft dosa, sounds interesting many cuisines have similar recipes but different name. This must be so yumm!
ArchanaPotdar says
😀 it is yum, Jolly.
Shobha Keshwani says
Chakuli Pitha is a lovely option for breakfast. They look soft, spongy and porous..My hubby loves soft dosas and I am sure he will love these.
ArchanaPotdar says
😀 Thanks,Shobha.
Poonam bachhav says
Just loving the soft texture of this Odia Chakuli Pitha. Would love to have it for breakfast with aloo bhaja, the way you have served it.
ArchanaPotdar says
Thanks, Poonam.
Jayashree T.Rao says
Chakuli pitha looks delicious and easy to prepare. This was the one I had planned to make at first. I must make this sometime for breakfast.
ArchanaPotdar says
😀
Swati says
Chakuli Pitha combo with Gughni and aloo bhaja sounds a filling and a delicious meal.. the pitha looks so soft spongy.. I will love to try out this whole combo for a nice weekend brunch for my family..
ArchanaPotdar says
😀 thanks, Swati.
Renu says
Odia chakuli pitha looks delish. We have some similar recipes with same ingredients but still so different. Glad to be your partner in this series.
ArchanaPotdar says
True, Unity in diversity or should it be diverse food with the same ingredients.
Anu says
Chakuli pitha looks so soft and perfect dish for breakfast. I am going to try this but i would replace mustard oil with ghee/coconut oil.
Vasusvegkitchen says
Odia chakuli pitha looks amazing, very clearly explained the difference between South Indian dosa and Odia chakuli pitha. Mustard oil used adds good flavours to this, just need some guguni to enjoy this.
ArchanaPotdar says
😀
NARMADHA says
Lovely side dishes for chakuli pitha which makes it even more tempting. Chakuli pitha looks so soft and delicious. Always in love with savory pitha than sweet ones.
ArchanaPotdar says
😀
Seema Sriram says
I love the way you have brought out the similarities and differences between the pitha and the dosas. though they look similar, I did experience the difference when I tried them too.
ArchanaPotdar says
😀