Chilka roti
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A soft, thin pancake of rice and chana dal batter cooked on a griddle, a simple everyday bread of Jharkhand eaten with chutney or vegetables.
Region: JharkhandOccasion: Breakfast and light meals; made for many festivalsTime: 30 min + 4 hr soakingServes: 4 (about 10 rotis)Vegan
Ingredients
- 1 cup raw rice, soaked 4 hours
- ½ cup chana dal, soaked 4 hours
- 1 green chilli
- ½ tsp cumin seeds
- Salt to taste
- 1–2 tsp mustard oil for the griddle
Method
- Grind the soaked rice and dal with the green chilli to a smooth batter, adding water to make it like a dosa batter.
- Stir in the cumin and salt.
- Heat a tawa and grease it lightly with mustard oil.
- Pour a ladle of batter and spread it into a round. Cover and cook on medium heat for 1–2 minutes until the top is set.
- Turn and cook the other side briefly. Serve warm with tomato or coriander chutney, or with a vegetable curry.
History
Chilka roti is a long-standing dish of the tribal and rural kitchens of Jharkhand, using only rice and pulses that are grown locally.
Significance
Chilka roti is part of everyday meals and of festivals such as Karma and Sohrai, and is served to guests as a sign of a homely welcome.