Chilka Roti Recipe (Jharkhand Style Rice and Lentil Roti)
Chilka Roti is a traditional and wholesome North Indian breakfast that hails from the Jharkhand region. This rice and lentil-based roti is not only high in protein but also incredibly light and flavorful, making it an ideal choice for a nourishing start to your day. The combination of soaked rice and chana dal (Bengal gram) creates a soft, airy texture that’s perfect for pairing with a variety of chutneys or sabzis. Let’s dive into how you can recreate this delightful recipe at home.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice (soaked overnight) | 1 ½ cups |
| Chana dal (Bengal Gram Dal, soaked overnight) | ¾ cup |
| Sunflower Oil (for making the rotis) | As needed |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 3
Cuisine: Jharkhand
Course: North Indian Breakfast
Diet: High Protein Vegetarian
Instructions:
Step 1: Soaking and Grinding
- Begin by washing and soaking the rice and chana dal in water overnight. This soaking process is essential as it softens the grains and lentils, allowing for a smooth batter.
- In the morning, rinse the soaked ingredients thoroughly in water.
- Transfer the soaked rice and chana dal into a mixer grinder, adding a small amount of water. Grind the mixture to a smooth paste. The consistency should be thicker than the usual dosa batter, ensuring that it can hold its shape when cooked on the skillet.
Step 2: Preparing the Batter
- Once ground, transfer the paste into a mixing bowl.
- Season the batter with salt to taste.
- To make the batter light and airy, whisk the mixture vigorously. This will introduce air into the batter, which is key to achieving soft and fluffy rotis.
Step 3: Cooking the Chilka Roti
- Heat a skillet or griddle on medium heat. Lightly grease it with a little bit of sunflower oil to prevent the roti from sticking.
- Take a ladle full of the prepared rice and chana dal batter and pour it onto the skillet. Using the back of the ladle, spread the batter in outward swirls, similar to the way a dosa is spread.
- Drizzle about a teaspoon of oil around the edges of the roti to help it cook evenly.
- Let the roti cook for about 2 minutes on medium heat. The bottom should turn golden brown and crisp. Once cooked, flip the roti over carefully and cook the other side for another 1-2 minutes, or until it is fully cooked and golden brown.
- Remove the cooked roti from the skillet and place it on a plate.
Step 4: Serving
- Repeat the process with the remaining batter to make the rest of the chilka rotis.
- Serve the warm, soft Chilka Rotis with Lahsun ki Chutney (a spicy garlic chutney) and Baingan Ka Chokha (roasted mashed eggplant), which complement the flavors beautifully.
Tips:
- The batter should not be too runny. If it’s too thin, the rotis won’t hold their shape on the skillet.
- Make sure to cook the rotis on medium heat to allow them to cook evenly without burning.
- For an extra touch, you can add finely chopped coriander leaves or a pinch of asafoetida (hing) to the batter for added flavor.
Nutritional Information (Approx. per serving):
| Nutrient | Value |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Fat | 2 g |
| Fiber | 3 g |
This recipe for Chilka Roti is a great way to enjoy a healthy and satisfying breakfast, packed with protein and perfect for a busy morning. Enjoy the flavors of Jharkhand right at your kitchen table with this simple yet delicious dish.
