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Chakuli - Odisha's Dosa

chakli- odisha's dosa
Chakuli - A breakfast option from Odisha

This recipe uses the traditional same dosa ingredients, with the only difference being that it is softer to touch, feel, and relish. Makes a wholesome lunch meal as well.

I learned this recipe from my mother in law, who has amazing culinary skills. Chakuli is widely common in Odisha and savored as a breakfast or lunch. I can eat it for dinner as well.














Ingredients
2 cups- rice
1 cup- black lentils (urad dal)
1 tbsp- fenugreek seeds (methi dana) - optional

Other ingredients
oil
salt






Procedure
odisha dosa

  • Soak these three ingredients separately for 7-8 hours. I usually soak them overnight and grind them in the morning.
  • Next day, I grind these together without water.
  • Keep these aside for fermentation for another 4-5 hours. I usually leave them as such until evening.
  • When you are ready to make chakli, mix the batter well.
  • Take out the batter that you want to use instantly and keep the rest in refrigerator, especially during summers, as it risks getting sour. I usually make idlis with the remaining batter, so do not add water in the entire batter.
  • Add water to make the batter just like dosa batter. It should not be too runny, nor should it be too thick. Add salt as per taste.
  • Heat a tawa.
  • Pour 1 tsp of oil. Once it reaches smoking point, take a laddle full of the batter and pour over the oil. Spread it evenly on all sides. Do not use much force.
  • Chaklis are usually thicker than dosa.
  • Once done, flip the side and let it roast.
  • Enjoy with coconut chutney or any other chutney of your choice.
  • I usually make sambar aloo to enjoy chakli.

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