Chakuli pitha is a traditional dish from Odisha, India. It is a type of fermented rice and lentil crepe that is typically served as a breakfast or snack dish. The Chakuli pitha is often stuffed with a variety of fillings such as coconut, jaggery, or dal, and served with a side of chutney, ghuguni, or Dalma (a lentil-based curry).
You can also serve Chakuli pitha with chicken curry which is also a great combination.
Here is a quick recipe for Chakuli pitha with chicken curry:
Ingredients for Chakuli pitha:
- 2 cups of rice
- 1 cup of urad dal (black lentil)
- 1/2 tsp of fenugreek seeds
- Salt to taste
Ingredients for chicken curry:
- 1 lb of boneless chicken, cut into small pieces
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 inch ginger, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp of turmeric powder
- 1 tsp of red chili powder
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- Oil for cooking
- Salt to taste
Instructions for Chakuli pitha:
- Soak the rice and urad dal in water overnight.
- Drain the water and grind the rice and urad dal to a smooth batter along with fenugreek seeds.
- Add a pinch of salt to the batter and keep it aside for fermentation for 8-10 hours.
- Heat a non-stick pan and pour a ladleful of batter on it and spread it to make a thin circle.
- Cook on both sides until golden brown and crispy.
Instructions for chicken curry:
- Heat oil in a pan and add chopped onions, ginger, and garlic. Fry until golden brown.
- Add chopped tomatoes and cook until they become soft.
- Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
- Add chicken pieces and stir well. Cook for 5-7 minutes or until chicken is cooked through.
Serve the Chakuli pitha warm with chicken curry on the side and enjoy your breakfast. All these photographs are taken from Sangram Keshari Senapati and Swagatika Nayak.
