SORU CHAKULI - AN EASTERN INDIAN DOSA

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Food Loving Bengalis prepare fingerlicking delicacies throughout the Winter, that is called Pithe-Puli. From Makar Sankranti onwards every household prepares different kind of sweet or savory delicacies. One of the yummy delicacies is SORU CHAKULI. It is not only famous in Bengal, but same popular in Orissa and Assam.

 

This is very similar with South Indian Dosa. My hubby's favourite, but this time I made it specially for my Mum and MIL. Because mostly they like traditional food. We enjoyed it too much. Can't resist myself to wait for another Winter. Hope you enjoyed this traditional pithe, serve hot with nolen gurer rass (date palm jaggery syrup) or spicy dum aloo. Now back to the recipe here:

INGREDIENTS:
1&1/2 Cups Rice
1 tsp minced Ginger
1 Cup Skinless Black Gram Lentil (urad dal)
A pinch of Salt
1/2 tsp Freshly grounded Black Pepper
1/2 tsp Roasted and crushed Fennel seeds
50 ml Oil
Water as required

METHOD:
Soak skinless black gram lentil and rice seperately for 2 hours.

Grind black gram lentil and rice by adding water little by little to make a smooth paste. Add little more water to prepare a thin batter (dosa batter consistency).

Add minced ginger, roasted fennel powder, black pepper power and salt in it. Mix nicely.

Keep it covered for 1-2 hours. Heat few drops of oil in a non-stick tawa or griddle. Spread it well and wipe it off with a wet cloth. Pour a ladleful of batter on the tawa and spread it to make a thin round.

Turn the pitha upside down after 2 minutes. Let it cook for another 2 minutes. It should leave the bottom of the tawa easilly when done.

Remove it from tawa.

Serve hot with date palm jaggery syrup (nolen gurer rass) if you like sweets or may serve with spicy dum aloo as a delicious snack.

Sending to: Jagruti's Pancake Day celebration.

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