Baghara Pitha Recipe – A Delicious Oriya Breakfast Treat
Baghara Pitha, a savory dish from the state of Odisha, is a traditional Indian breakfast that has captured the hearts of many with its fluffy, flavorful texture. Made from a batter of soaked urad dal (split black gram), fenugreek seeds, and rice flour, this dish is not only nutritious but also bursting with flavor. The batter ferments overnight, giving it a unique rise and a delightful taste. In Odisha, this is known as the Odiya Uttapam. It is usually served with tangy tomato chutney or fresh coconut chutney, making it a perfect start to the day. Let’s take you through the recipe and show you how to make this mouthwatering Baghara Pitha.
Ingredients for Baghara Pitha:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (split) | 1 cup |
| Fenugreek Seeds | 1 tablespoon |
| Rice Flour | ½ cup |
| Tomatoes (finely chopped) | ½ cup |
| Onions (finely chopped) | 1 cup |
| Green Chilies (finely chopped) | 2 tablespoons |
| Ginger (grated) | 1 teaspoon |
| Curry Leaves | 6 leaves |
| Turmeric Powder | A pinch |
| Asafoetida (Hing) | A pinch |
| Mustard Seeds (Rai) | ½ teaspoon |
| Oil | As required |
| Salt | As per taste |
Preparation Time: 24 hours (overnight soaking and fermentation)
Cooking Time: 30 minutes
Total Time: 24 hours 30 minutes
Serving Size: 4-6 servings
Instructions:
-
Soaking and Fermenting the Batter:
- Begin by rinsing the urad dal and fenugreek seeds thoroughly. Soak them together in water overnight (for about 12 hours).
- In the morning, drain the water and grind the soaked dal and seeds into a smooth batter, adding a little water if needed.
- Let this batter ferment for about 4 to 5 hours, or until it rises and becomes slightly bubbly.
-
Preparing the Tadka (Tempering):
- In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds (rai) and let them splutter.
- Once the mustard seeds start to splutter, add a pinch of asafoetida (hing) and curry leaves to the pan.
- Next, add the chopped onions, green chilies, and grated ginger. Cook them until the onions turn soft and translucent.
- Add the chopped tomatoes, turmeric powder, and salt. Cook the mixture for another 4 minutes until the tomatoes soften and the flavors blend.
-
Preparing the Batter:
- Add the rice flour to the fermented urad dal batter and mix well.
- Add the prepared onion-tomato mixture to the batter, ensuring everything is combined evenly. Adjust the salt according to taste.
-
Cooking the Baghara Pitha:
- Heat a non-stick or cast-iron tawa (griddle) over medium heat.
- Once the tawa is hot, brush it with a little oil using a cloth or a brush. This will prevent the batter from sticking.
- Pour a ladle of the batter onto the tawa and spread it gently into a round shape, similar to an uttapam. Drizzle a little oil around the edges for extra crispness.
- Cover the pan with a lid and cook for about 2-3 minutes. Once the bottom is golden brown, flip the pitha and cook the other side for another 2-3 minutes until it is golden brown and crispy.
-
Serving the Baghara Pitha:
- Remove the cooked Baghara Pitha from the tawa and serve it hot with fresh coriander-mint chutney and masala chai (spiced tea).
Pro Tips:
- Make sure to soak the urad dal and fenugreek seeds well, as this will help in fermenting the batter perfectly.
- You can also add vegetables like grated carrots or finely chopped spinach to the batter for added nutrition and flavor.
- If you don’t have rice flour, you can skip it, though it helps in giving the pitha a soft texture.
- You can adjust the amount of green chilies based on your preference for spice levels.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Fat | 4 g |
| Sodium | 400 mg |
| Potassium | 300 mg |
Baghara Pitha is a fantastic vegetarian breakfast option that is both filling and delicious. Its unique blend of fermented urad dal, spices, and the crunch from the tempered onions and tomatoes makes it a standout dish. Serve it hot with a side of tangy chutney for the best experience. Enjoy this traditional Oriya breakfast in the comfort of your home!
