Chakuli Pitha
An authentic vegetarian recipe from Odisha, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
200g Rice (parboiled or regular)
100g Urad dal (split black lentils)
1tsp Salt
150ml Water
4tbsp Oil
0.25tsp Fenugreek seeds (methi)
6 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the rice and urad dal separately. Soak the rice in water for 4–6 hours. Soak the urad dal with fenugreek seeds for 4–6 hours.
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Drain the rice and grind it to a smooth, slightly coarse batter using minimal water.
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Drain the urad dal and fenugreek seeds and grind to a smooth, fluffy batter using minimal water.
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Combine both batters in a large bowl. Add salt and mix well. The combined batter should be of a pourable, medium consistency — similar to dosa batter.
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Cover the batter and ferment at room temperature for 8–12 hours (overnight). The batter will rise and become slightly bubbly.
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After fermentation, stir the batter gently. Add a little water if needed to achieve a thin, pourable consistency.
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Heat a flat tawa or non-stick pan over medium heat. Brush lightly with oil.
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Pour a ladleful of batter onto the centre of the tawa and spread it in a circular motion to form a thin, round crepe about 20–22 cm in diameter.
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Drizzle a few drops of oil around the edges. Cook on medium heat for 2–3 minutes until the edges start to lift and the surface looks set.
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Flip carefully and cook the other side for 1–2 minutes until lightly golden.
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Remove and serve hot. Repeat with remaining batter.
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Serve with coconut chutney, tomato chutney, or a simple dal.
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Chef's Tips
Chakuli Pitha is Odisha's version of the rice-lentil crepe — the fermentation step is essential for the characteristic slight sourness and the light, crispy texture.
The fenugreek seeds added during soaking help with fermentation and give the pitha a subtle flavour.
The batter should be thinner than idli batter but slightly thicker than regular dosa batter for the right texture.
A well-seasoned cast iron tawa gives the best results — the pitha will be crispier and won't stick.
About This Dish
Chakuli Pitha is a traditional vegetarian dish from Odisha, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Chakuli Pitha is Odisha's version of the rice-lentil crepe — the fermentation step is essential for the characteristic slight sourness and the light, crispy texture. - The fenugreek seeds added during soaking help with fermentation and give the pitha a subtle flavour. - The batter should be thinner than idli batter but slightly thicker than regular dosa batter for the right texture. - A well-seasoned cast iron tawa gives the best results — the pitha will be crispier and won't stick.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium