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Chilka Roti is a popular breakfast recipe, made using Rice and Chana dal (Split Bengal Gram). The recipe is quite simple and uses minimum pantry ingredients. A perfect balance of carbs and proteins and perfect as finger food for your toddler or a healthy lunch box idea.
Jharkhand cuisine is similar to the cuisine of its nearby states. Still, it has its unique and traditional dishes that are least explored. Chilka Roti, Arsa Roti, Khapra Roti, Sanei ka Bharta, etc are a few dishes that are hardly heard of.
Blogging gives us this opportunity to explore such unique dishes at times. Earlier I have shared one such recipe from the state of Jharkhand called Dhuska. Dhuska is traditionally deep-fried pancakes made using rice and chana dal. I have made the dhuska deep-fried as well as like crepes or pancakes which are not fried.
Few such less known dishes from different states which I have shared earlier on my blog are this,
- Palak ka Kappa (Spinach Gravy from Uttrakhand)
- Thukpa (Vegetable Noodle Soup)
- No Oil Tomato Chutney from Nagaland
- Baked Shana Jhiej from Meghalaya
- Sana Thongba (Manipuri Paneer Curry)
- Chakki Ki Sabji (Ate ki Sabji from Madhya Pradesh)
- Chana Madra (Chickpeas cooked in yogurt gravy, From Himachal Pradesh)
Recipe process of Chilka Roti
Today’s recipe of Chilka Roti is yet another simple healthy pancake or dosa or chila recipe from this state. The rice and chana dal is soaked overnight or for 7-8 hours. It is then ground into a smooth batter. Salt is added to taste and thin crepes are prepared on a dosa tawa or a crepe pan. That’s it, no spices and nothing, yet it is tasty and delicious.
Chilka roti can be enjoyed with spicy garlic chutney or any chutney of your choice. We enjoyed this with garlic chutney, Green Tomato Chutney, Baingan ka Chokha. For the sweet treat, I served this baked Bajre ki Tikki. It was the perfect breakfast filling breakfast for us and we all enjoyed it thoroughly.
Can batter be stored?
The batter will stay good in the fridge for 4-5 days. However, there would be some slow fermentation to it. But I would say the taste would enhance so you can even make the batter once and have this for breakfast the next 4-5 days.
I am sharing this Jharkhand Breakfast Thali, as a part of the Breakfast Series for the month-long BM. Yesterday I posted, Goan Breakfast thali featuring Chanya Tonak in Instant pot. My earlier theme was on Indian Flatbreads and Thali’s.
So here goes the recipe for Chilka Roti
Chilka Roti (Lentil & Rice Crepes)
- 1 Cup Rice
- 1/2 Cup Chana Dal / Split Bengal Gram
- Salt to taste
- Oil for cooking the rotis
- Clean and rinse the rice and chana dal separately.
- Soak it in enough water for 7-8 hours or overnight.
- Once soaked, drain the water and give a quick rinse again.
- Grind the batter to a smooth consistency with the help of water.
- Do not add too much water, we want a semi-thick consistency batter.
- Add salt and let the batter rest for 5-10 minutes.
- Once hot, drizzle or brush some oil using a clean tissue or a pastry brush.
- Pour around ¼ cup of batter, a ladle full or around 3 tablespoons of batter on a pan.
- Spread it like dosa by making circles outwards with the help of the back of the ladle.
- Let this cook on medium and drizzle some oil along the edges.
- Once it starts getting cooked from the edges, it will start leaving the sides.
- Flip and cook on the other side for 1-2 minutes.
- Similarly, prepare the rest of the chilka rotis.
- Serve this for breakfast with Lehsun ki chutney and Baingan Chokha.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
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