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.

Comments

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