Chakuli pitha

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Chakuli Pitha
black gram, refined edible oil (ghee or mustard oil), salt

Chakuli pitha (

Odisha state in India.[1][2] It is prepared and served during festivals.[3][4]

Preparation

The dish is prepared using

black gram, refined edible oil (preferably ghee or mustard oil), and salt.[5][6]

Rice flour and black gram are mixed with warm water and salt to create the batter. The batter is covered and left to ferment for several hours. The batter is then poured on a skillet to create round flat cakes.[3]


Chakuli pitha can be served on its own or paired with side dishes including guguni, sambhar, sugar, jaggery, tea, milk, vegetables, and mutton.

Variation

There are multiple variations of chakuli pitha. Saru Chakuli (ସରୁ ଚକୁଳି) is a thinner variation similar to dosa.[3] Burha Chakuli (ବୁଢ଼ା ଚକୁଳି) is a thicker variation made mixed with jaggery, paneer and grated coconut.

See also

References

  1. ISBN 978-8-18069-049-5
    .
  2. ^ Prakash Tamang, Jyoti (2020). Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Publisher. p. 657.
  3. ^ a b c Joshi, V.K. (2016). Indigenous Fermented Foods of South Asia. CRC Press. pp. 408–410.
  4. ^ Asian Folklore Studies. Nanzan University Institute of Anthropology. pp. 241–243.
  5. ^ "Buddha Chakuli - The typical Odia Pitha - eOdisha.org - latest Odisha News - Business - Culture -Art - Travel". eodisha.org. Retrieved 29 September 2016.
  6. ^ Journal of the Indian Anthropological Society. The University of Michigan. 2008. p. 800.
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