Nadia pura chakuli pitha
mildlyindian
gluten free, vegan, fermented pancake stuffed with sweetened coconut.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Fermenting time 6 hours hrs
Course Breakfast, Snacks, Sweets and savories
Cuisine Indian, Odisha
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)
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.
Keyword Fermented foods, pancakes and crepes