There are very few recipes from the Odia cuisine in this blog. In fact, the call out from Sasmita to explore the pithas was the one that made me realise this. It is one of the long-standing, coastal cuisines that also had incredible temple elements interwoven into the food styles. Here are some things that stayed on my mind about Odia cuisine:
- The flavour of the smoky mustard oil
- The use of rice as the staple grain
- Most vegetarian dishes had a low amount of oil to make them.
- Not so fiery recipes, that means I am happy.
Since we had Dalma recipe on the blog already and I knew how to make it, I wanted to try out a pitha that could be had with some of that dalma. The first one that matched the description was the Chakuli pitha.
The fermented rice-based crepe, chakuli pitha is a common breakfast in Odia cuisine. Before you jump on to the recipe and quickly filter it down to the South Indian dosa, let me give you my thoughts. The combo for the batter is the same. What makes the pitha different is the fragrance from the mustard oil instead of the drizzle of sesame seed oil. When you have with Dalma or Gunguni, the first couple of bites can be very similar, slowly the foodie in you will tell them apart.
Nadia pura chakuli pitha
With the basic chakuli pitha batter, you can make a slightly thicker pancake version. This is soft and spongy than the crepe. Nadia pura chkuli pitha is the spongy soft thick one is crusted with sweetened coconut. Making it more of a treat or that sweet treat to endure a long day ahead at work. With the ingredients that Mayuri for this season of Shh cooking secretly challenge, the rice and coconut, I had a few options of pitha I wanted to try. Now, Mayuri is a talented blogger whose recipes intricately weave in her travel and heritage. Her recipe for Dhana jiru has now permanently found a place in my pantry, such a useful condiment.
Don’t hesitate to explore new varieties and add them to your recipe collection. You will be pleasantly surprised how easy some of these are!! Do let us know how we are doing in the comments and let us know what you like about Odia cuisine.
Nadia pura chakuli pitha
To grind to a batter.
- 6 cups drinking water
- 1 cup Urad Dal
- 2 cups Raw rice
- salt to taste
for the stuffing.
- 1/8 tsp green cardamom powder
- 1/8 tsp black pepper powder
- 1/4 cup grated coconut
- 1 tbsp jaggery (I have used light jaggery)
to cook the pancake.
- 2-3 tbsp mustard oil
- Wash and soak the black gram ( urad dal) and the rice with the water for about 3 to 4 hours.
- Drain the water and grind this to a smooth batter using just enough wtaer to get a pouring consistency.
- Place the batter in an container filled only half way filled and set in a warm place to ferment.
- It takes about 4 to 6 hours to ferment the batter.
- Once the batter has risen, Add salt and mix the batter well.
- In a mixing bowl add the igredients fir stuffing and mix well. Set it aside till required.
- Heat a flat pan ( thick seasoned cast iron pan works best)
- Pour a ladleful of batter in the centre of the pan.
- Slightly spread the batter.
- Sprinkle the stuffing mix on top of the pancake.
- Add a tsp ofoil around the pancake to crisp up the edges.
- Flip over the pancake and cook on both sides.