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Nadia pura chakuli pitha

mildlyindian
gluten free, vegan, fermented pancake stuffed with sweetened coconut.
Prep Time 20 mins
Cook Time 30 mins
Fermenting time 6 hrs
Course Breakfast, Snacks, Sweets and savories
Cuisine Indian, Odisha

Ingredients
  

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

Instructions
 

  • 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.
    fermented batter
  • 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.
    nadia pura chakuli pitha
Keyword Fermented foods, pancakes and crepes
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