Chilka Roti

Chilka roti is a simple, rustic crepe from Jharkhand state that I discovered while cooking my Thaalis. These have become a regular on my weekend breakfast menu in the recent months because of the ease in preparation. They are made with rice and chana dal / split chickpeas. It is a simple, straight forward recipe if one is familiar with the south Indian dosa making. The rice and lentil need to be soaked overnight or at least a couple of hours in the morning. It can be then ground with salt and enough water. I usually add a tsp. of cumin seeds to the ground batter though it is not used in the recipe. The crepes can be made immediately using the ground batter as there is no need to ferment this batter.

 

Rice and split chickpeas / chana dal are used in 2:1 ratio but sometimes I use them in equal proportions. The batter can even be ground and refrigerated in advance to save the time in the morning rush hour. Just make sure to use up the batter in about 2 or 3 days after grinding though I remember the batter lasting a little longer in my refrigerator. They can be made for breakfast, brunch or they can even be a fuss-free dinner idea. Serve these easy, healthy and filling crepes with chutney of your choice. Mine were served with roasted gram chutney and tomato chutney.

Ingredients: 

1 cup rice
1/2 split chickpeas / Bengal gram / chana dal

Salt to taste

Water to grind

Oil to make chilka roti

Directions:

1. Add rice and split chickpeas to a bowl and rinse twice with water and drain. Soak them in water for 3 hours or overnight. 

2. Drain the water used to soak before grinding. 

3. Add the soaked ingredients and salt to a blender / grinder and grind finely adding water as required to form a thick, pourable consistency batter. (This batter gets runny very easily and so start adding a small amount of water to grind initially and go on adding as needed). Transfer the batter to a container.

4. Heat a griddle and pour a ladleful batter at the center and spread it thinly with the back of the ladle. Drizzle oil around the edges and cook until the surface appears dry. 

* Flip the roti and cook on the other side as well for few seconds.

* Remove it with a spatula and repeat the roti making process.

* Serve them warm with chutney of your choice.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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