Template:Infobox prepared food Chakuli pitha (Template:Lang-or) is a flat Odia rice-based fermented cake traditionally popular in the regions of Odisha and West Bengal in India.[1][2] It is prepared and served during festivals.[3][4]
Preparation
The dish is prepared using rice flour, black gram, refined edible oil (preferably ghee or mustard oil), and salt.[5][6]
Rice flour, black gram are mixed with warm water and salt to create the batter. The batter is covered and left to ferment for several hours. The batter is then poured on a skillet to create round flat cakes.[3]
Chakuli pitha can be served on its own or paired with side dishes including guguni, sambhar, sugar, jaggery, tea, milk, vegetables, and mutton.
Variation
There are multiple variations of chakuli pitha. Saru Chakuli (ସରୁ ଚକୁଳି) is a thinner variation similar to Dosa.[3] Burha Chakuli (ବୁଢ଼ା ଚକୁଳି) is a thicker variation made mixed with jaggery, paneer and grated coconut.
See also
References
- ↑ Sacred Complex of Budhi Santani{{#if:|, {{{last}}}}. Concept. ISBN 978-8-18069-049-5
- ↑ Ethnic Fermented Foods and Beverages of India: Science History and Culture{{#if:Prakash Tamang|, Prakash Tamang}. Springer Publisher(2020)
- ↑ 3.0 3.1 3.2 Indigenous Fermented Foods of South Asia{{#if:Joshi|, Joshi}. CRC Press(2016)
- ↑ Asian Folklore Studies{{#if:|, {{{last}}}}. Nanzan University Institute of Anthropology
- ↑ Buddha Chakuli - The typical Odia Pitha - eOdisha.org - latest Odisha News - Business - Culture -Art - Travel. eodisha.org.
- ↑ Journal of the Indian Anthropological Society{{#if:|, {{{last}}}}. The University of Michigan(2008)