Chakuli pitha
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| Type | Rice cake |
|---|---|
| Course | Cake |
| Place of origin | India |
| Region or state | Odisha |
| Main ingredients | Rice flour, black gram, refined edible oil (ghee or mustard oil), salt |
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Chåkuḷi Piṭhā (Template:Langx) is a flat Odia rice-based fermented cake traditionally popular in the regions of Odisha state 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 and 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
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- ^ Page Module:Citation/CS1/styles.css has no content.Prasant Kumar Acharya (2003). Sacred Complex of Budhi Santani (2003 ed.). New Delhi: Concept. p. 228. ISBN 978-8-18069-049-5.
- ^ Page Module:Citation/CS1/styles.css has no content.Prakash Tamang, Jyoti (2020). Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Publisher. p. 657.
- ^ a b c Page Module:Citation/CS1/styles.css has no content.Joshi, V.K. (2016). Indigenous Fermented Foods of South Asia. CRC Press. pp. 408–410.
- ^ Page Module:Citation/CS1/styles.css has no content.Asian Folklore Studies. Nanzan University Institute of Anthropology. pp. 241–243.
- ^ Page Module:Citation/CS1/styles.css has no content."Buddha Chakuli - The typical Odia Pitha - eOdisha.org - latest Odisha News - Business - Culture -Art - Travel". eodisha.org. Retrieved 29 September 2016.
- ^ Page Module:Citation/CS1/styles.css has no content.Journal of the Indian Anthropological Society. The University of Michigan. 2008. p. 800.
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