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Chakuli pitha: Difference between revisions
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Revision as of 02:30, 2 June 2021
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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 |
Chakuli pitha (Odia: ଚକୁଳି ପିଠା) 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 sambhar, sugar, jaggery, tea, milk, vegetables, and mutton.
Variation
There are multiple variations of chakuli pitha. Saru Chakuli (ସରୁ ଚକୁଳ) is a thinner variation similar to Dosa.[3] Budha Chakuli (ବୁଢା ଚକୁଳି) is a thicker variation made mixed with jaggery, paneer (chhena) and grated coconut.
See also
References
- ↑ Prasant Kumar Acharya. Sacred Complex of Budhi Santani (2003 ed.). New Delhi: Concept. p. 228. ISBN 978-8-18069-049-5.
- ↑ Prakash Tamang, Jyoti (2020). Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Publisher. p. 657.
- ↑ 3.0 3.1 3.2 Joshi, V.K. (2016). Indigenous Fermented Foods of South Asia. CRC Press. pp. 408–410.
- ↑ Asian Folklore Studies. Nanzan University Institute of Anthropology. pp. 241–243.
- ↑ "Buddha Chakuli - The typical Odia Pitha - eOdisha.org - latest Odisha News - Business - Culture -Art - Travel". eodisha.org. Retrieved 29 September 2016.
- ↑ Journal of the Indian Anthropological Society. The University of Michigan. 2008. p. 800.
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