Bhagara Peetha Recipe – A Traditional Oriya Delicacy
Bhagara Peetha is a popular dish from the Oriya cuisine of India, often enjoyed as a savory breakfast or snack. This flavorful recipe is made using urad dal (split black gram), fenugreek seeds, and a blend of spices, offering a unique texture and taste. Often paired with coriander-mint chutney and masala chai, Bhagara Peetha brings together the warmth of spices and the comfort of traditional cooking. Let’s dive into the recipe and learn how to prepare this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Split white urad dal (urad dal) | 1 cup |
| Fenugreek seeds (methi) | 1 tablespoon |
| Rice flour | ½ cup |
| Tomato (finely chopped) | ½ cup |
| Onion (finely chopped) | 1 cup |
| Green chilies (finely chopped) | 2 tablespoons |
| Fresh ginger (grated) | 1 teaspoon |
| Curry leaves | 6 leaves |
| Turmeric powder | A pinch |
| Asafoetida (hing) | A pinch |
| Mustard seeds (rai) | ½ teaspoon |
| Oil | As needed |
| Salt | To taste |
Preparation Time: 24 Hours
Cooking Time: 30 Minutes
Total Time: 24 Hours 30 Minutes
Servings: 4
Cuisine: Oriya Cuisine
Course: Indian Breakfast
Diet: Vegetarian
Instructions
-
Soaking and Preparing the Dal:
- To begin making Bhagara Peetha, first wash the split urad dal and fenugreek seeds thoroughly. Soak them in water overnight for about 12 hours. This step ensures the dal softens and is ready for grinding.
-
-
Grinding the Dal:
- The next morning, drain the soaked dal and fenugreek seeds. Grind them into a smooth batter using a little water. Once the mixture is well-blended, let it sit for 4-5 hours to ferment. This will allow the batter to rise and develop a natural tangy flavor.
-
Tempering the Spices:
- In a pan, heat about 1 tablespoon of oil. Add mustard seeds (rai) and let them splutter. Once the mustard seeds begin popping, add a pinch of asafoetida (hing) and curry leaves. Stir the mixture to release the aroma of the spices.
-
Cooking the Vegetables:
- Add the finely chopped onions, green chilies, and grated ginger to the pan. Sauté until the onions turn soft and translucent. Then, add the chopped tomatoes, turmeric powder, and salt. Cook this mixture for about 4 minutes until the tomatoes soften and the spices blend well.
-
Preparing the Batter:
- To the fermented dal batter, add the rice flour and mix well. Incorporate the cooked onion-tomato mixture into the batter, and adjust salt as per your taste. The batter should have a consistency similar to that of pancake or uttapam batter.
-
Cooking the Bhagara Peetha:
- Heat a tawa or flat pan on medium heat. Brush a little oil onto the pan using a piece of onion or a brush to evenly spread it. Pour a ladle of the batter onto the hot pan and spread it into a round shape, much like an uttapam or small pancake.
- Cook on medium heat, adding a little oil around the edges. Cover the pan with a lid and let the Bhagara Peetha cook for 3-4 minutes on each side, or until golden brown and crispy.
-
Serving:
- Once the Bhagara Peetha is cooked to a golden crisp, remove it from the pan and serve hot. It pairs wonderfully with fresh coriander-mint chutney and a cup of masala chai.
Tips for a Perfect Bhagara Peetha
- Fermentation: Ensure that the urad dal is properly fermented for the best texture and flavor. If the batter is not fermented well, the Bhagara Peetha might lack the fluffiness and tang.
- Consistency of Batter: The batter should not be too thick or too runny. It should be of a medium consistency that can spread easily on the pan.
- Serving Ideas: Serve Bhagara Peetha as a breakfast dish or as a savory snack. It is best enjoyed with chutneys and hot beverages.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Protein | 6-8 grams |
| Carbohydrates | 30-35 grams |
| Fat | 4-6 grams |
| Fiber | 3-4 grams |
This Bhagara Peetha recipe is a delightful dish from the Oriya cuisine, perfect for breakfast or as a savory snack. The combination of urad dal, spices, and vegetables creates a rich flavor profile that is both comforting and nourishing. Whether you are new to Oriya cuisine or a seasoned cook, this recipe is a wonderful addition to your collection. Enjoy it with chutneys, and don’t forget the masala chai for the perfect pairing!
