Chilka Roti
An authentic vegetarian recipe from Jharkhand, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Rice (soaked overnight)
100g Chana dal (split Bengal gram)
80g Onion, finely chopped
3piece Green chillies, finely chopped
15g Fresh coriander leaves, chopped
10g Ginger, grated
4g Cumin seeds
2g Turmeric powder
6g Salt
200ml Water
40ml Oil or ghee (for cooking)
11 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
Soak the rice and chana dal together in water for 6–8 hours or overnight. This softens them enough to grind into a smooth batter.
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Drain the soaked rice and dal. Transfer to a blender and grind with 150–200 ml of water into a smooth, thick batter. The consistency should be slightly thicker than dosa batter.
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Add salt, turmeric powder, and cumin seeds to the batter. Mix well. Let the batter rest for 15 minutes.
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Just before cooking, stir in the finely chopped onion, green chillies, grated ginger, and fresh coriander leaves.
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Heat a flat tawa or cast iron griddle over medium heat. Grease lightly with oil.
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Pour a ladleful of batter onto the tawa and spread gently into a circle about 15–18 cm in diameter. The batter is thicker than dosa batter, so it won't spread as thin.
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Drizzle a few drops of oil around the edges. Cover with a lid and cook on medium-low heat for 3–4 minutes until the surface looks set and the edges begin to turn golden.
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Flip carefully and cook the other side uncovered for 2–3 minutes until golden brown spots appear.
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Remove from the tawa and serve hot. Repeat with the remaining batter.
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Serve with tomato chutney, green chutney, or a simple potato curry (aloo sabji).
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Chef's Tips
The combination of rice and chana dal gives Chilka Roti its distinctive slightly crispy exterior and soft interior — don't substitute with plain rice flour.
Soaking overnight is important; a shorter soak will result in a grainy batter that doesn't cook evenly.
Cook on medium-low heat with a lid for the first side to ensure the thick batter cooks through without burning.
Chilka Roti is a traditional Jharkhand breakfast and is best eaten fresh off the tawa while still hot and slightly crispy.
About This Dish
Chilka Roti is a traditional vegetarian dish from Jharkhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The combination of rice and chana dal gives Chilka Roti its distinctive slightly crispy exterior and soft interior — don't substitute with plain rice flour. - Soaking overnight is important; a shorter soak will result in a grainy batter that doesn't cook evenly. - Cook on medium-low heat with a lid for the first side to ensure the thick batter cooks through without burning. - Chilka Roti is a traditional Jharkhand breakfast and is best eaten fresh off the tawa while still hot and slightly crispy.
Category
Vegetarian
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy