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Jharkhand Chilka roti

Chilka roti with Jharkhand cuisine

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 6 hours 45 minutes
Course Breakfast, Snacks, Traditional
Cuisine diabetic friendly, gluten free, Indian, Vegan, Vegetarian, Winter
Servings 12 pieces
Calories 205 kcal

Ingredients
  

for the batter

  • 1 cup Raw rice
  • 1 cup Channa Dal Bengal gram, skinned chickpea
  • salt to taste

for cooking

  • 2-3 tbsp oil I have used mustard oil, you can use any for brushing

Instructions
 

  • 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.
    batter
  • 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.
    Jharkhand Chilka roti

Notes

The batter keeps well in the refrigerator for a week. so a quick dinner option is available.

Nutrition

Serving: 100gCalories: 205kcalCarbohydrates: 34gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 249mgPotassium: 15mgFiber: 8gSugar: 3g
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