26 February, 2016
SPONGY PANCAKE| CHAKULI| SPONGE DOSA/DOSAY
Chakuli – A breakfast option from Odisha, And I got to know about this dish recently from Ms. Ravneet Kaur. Thanks to her that I’m adding one more type of dosa into my every day breakfast list.
Ingredients are same as south Indian Plain dosa but made with slightly different measurement. This looks and tastes exactly like our own set dosa. This dish also comes out so soft and spongy.
Ingredients : measuring cup used – 250 ml
- Rice – 3 cups
- Black gram/ Urad dal – 1 cup
- Fenugreek seeds – 1 tbsp
- Salt – to taste
PROCEDURE :
- Wash and soak all the ingredients for 4 to 6 hours
- Then grind into fine paste by adding sufficient amount of water to get dosa batter consistency
- Keep it covered for fermenting (7 to 8 hours)
- Heat the griddle and make dosa, no need to spread it thin
- Flip and roast the other side also and serve with any chutney or sambar
- today I have paired the chakuli along with field beans curry
