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