Saturday, October 26, 2013

Chakuli Pitha

Hi Readers,

This is another Odia dish, mainly a breafast dish. This has similarity with the South Indian Dosha. More or less both have equal ingredients, so now is the question how it differs from normal Dosha? Well, with the amount of its ingredients used. So, the taste is also different. It has more Urad dal(black gram lentil) compared to Dosha, and the flavour gives a smell and taste of the dal. It is cooked using mustard oil unlike gingely oil or peanut oil.

Ingredients :- 
1 cup rice.
1 cup urad dal
salt to taste
mustard oil 1 tbsp

Method :- 
Soak rice and urad dal overnight. Grind this to a fine paste. Add salt, if you use the batter immediately, it will form thin Pitha, however if you allow it to ferment for couple of hours, the Pitha will be thick. Both the varieties are quite well known. Now, heat a Tawa or griddle. greese little oil , when it is sufficiently hot, add a cup full of batter and spread it similar to Dosha. Add about 1 tbsp of mustard oil in all its side . When bubbles appear, turn it and cook for another 1 min. Remove and serve hot with chutney or sabzi.

Normally, Chakuli Pitha is served with Ghuguni or Ghanta in Odisha. This can be eaten with any kind chutney or dip. This batter usually forms soft Pitha, it cannnot be crispy like the Dosha due to more Urad dal composition.

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