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The Shhh Cooking Secretly challenge excites me every time. One, you get secret ingredients from your partner and two you need to research on the state for the month. This double challenge feels like the excitement for the roller coaster ride each month.
My partner for the ride
With Sujata Roy from,
Batter up with Sujata, as my partner this time, we went in for the most basic staples we find in our every day Indian kitchens. With the cuisine fairly not well documented from Jharkhand, it was easier to stick to simple ingredients. She gave me Channa dal and oil as secret ingredients to work with this time. So, it is time for some Jharkhand style Chilka roti with chutney for breakkie.
The cuisine theme of the month was Jharkhand, one of the least explored among Indian cuisines. The overpowering similarity with Bihar cuisine and unique rustic ingredients has left this region pretty much unexplored.
Resting in the Chota Nagpur Plateau, this “land of bushes,” is the 28th state of India to be formed in the year 2000. With iron ore mineral wealth predominating the state economy, the steel and iron factories are the industrial booms. Ranchi, the capital city and Jamshedpur industrial location the state has seen rapid advancements in the recent years. The people, the pilgrimage and the traditions still seek advancement in many rural areas.
This crepe style, Jharkhand Chilka roti recipe is the best that I dug out of the internet. I couldn’t find one authentic link I could tie this on to so went my way with a combination of all the ones I read.
This gluten-free, rice-based lentil crepe tastes so close to the South Indian Adai dosai, just a bit crispier.
Traditionally served at breakfast with a chutney, the recipe had no trouble to be accepted as normal in my household. I have served it here with avocado green chutney.
The batter preparation does need overnight perp, When the batter is on, warm breakfast swirls are ready in a jiffy.
So here we are with a nonfermented, crispy savoury crepe ready to be enjoyed.
You could try out some of these lesser-known Indian recipes to
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Chilka roti with Jharkhand cuisine
for the batter
- 1 cup Raw rice
- 1 cup Channa Dal Bengal gram, skinned chickpea
- salt to taste
- 2-3 tbsp oil I have used mustard oil, you can use any for brushing
- Wash and soak the rice and Channa dal together. Let it soak and swell overnight ( about 6-7 hours).
- Drain the excess water and grind to a smooth paste with salt in the morning or later depending on when you want to make it.
- The batter is not very runny, yet spreadable. That is the right consstency we are looking for.
- To cook the rotis, use a flat pan and bring it up to medium heat.
- Check the pan, when you sprinkle water it sizzles is a good indication the pan is ready.
- Spread one ladle full of batter in concentric like you would do for a crepe or a dosa.
- Brush it with oil or drizzle a bit of oil along the sides.
- Flip over when one side is cooked and detaches easily. Cook the other side too.
- Serve hot with green chutney.
The batter keeps well in the refrigerator for a week. so a quick dinner option is available.
Serving: 100gCalories: 205kcalCarbohydrates: 34gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 249mgPotassium: 15mgFiber: 8gSugar: 3g
Tried this recipe?Let us know how it was!
This looks lovely! I think it would make for the perfect breakfast or snack. 🙂
Either way it is one of the best.
Sometimes the simplest recipes are the best. Have to try out these chilkas using both rice and chana dal.Perfect breakfast dish.
Yes Mayuri. They are perfect treats.
Loved it. A simple yet delicious recipe. I have to try it soon. A perfect breakfast option. Awesome share.
Yummy and healthy breakfast…the roti looks perfectly cooked.
thanks, Renu.it is yummy indeed
Loved the fact that you have a calorific chart with the recipes…such a nutritious dish
The calorific chart has always been a part of the blog as I do feel it is important to learn to read it. but I did leave off doing it in between as I didn’t feel anyone noticed. so glad you noted it..
This looks somewhat like dosa… Nice for a change.
True the way it is made is similar except for the no fermentation part
Somewhere between our Adai and Dosa. I have bookmarked this recipe to try for breakfast soon!
yYes, agree. It kind of feels fab with the green chutney
The Jharkand Adai! Haha.. Nutritious and perfect breakfast for people like me who scout for healthy take on recipes. Great share. I had zeroed down on this recipe when I got chana dal as my secret ingredient but Dal Pitha really tempted me. Shall surely try this!
Totally agree on the sei adai part. it is an absolute must try, for moru moru feel without drowning in oil.
What a healthy and delicious looking chilka roti, I’ve noticed that almost all the Jharkhand dishes are made with humble ingredients!
One more interesting and easy recipe from your Blog! Would like to have it really hot, with jaggery and white butter, the normal accompaniments to our Madraasi Adai!
A healthy breakfast treat using humble ingredients . .lovely share Seema !
Such a fabulous pick for Jharkhand cuisine, chilka roti is in my to do list, am yet to try my hands with this beauty. Well done Seema, lovely pick from this cuisine yaar.
I saw this when I was trying your set dosa recipe. Since the set dosa came out great, I will try more from your blog.