Authentic Jharkhandi Chilka Roti with Spicy Ghugni
A rustic and comforting breakfast special from Jharkhand made with a fermented rice and lentil batter, paired perfectly with a spicy black chickpea curry.
70min
Total Time
4
Servings
Jharkhandi
Cuisine
Recipe
1
Wash and soak rice and chana dal together for at least 4 to 5 hours.
2
Grind the soaked rice, dal, ginger, green chilies, and cumin seeds with a little water into a smooth, flowing batter.
3
Let the batter rest for 30 minutes, then add salt to taste.
4
For the ghugni, pressure cook the soaked black chickpeas with water and salt for 5 to 6 whistles until tender.
5
Heat mustard oil in a pan, sauté chopped onions until golden brown, and add ginger-garlic paste.
6
Add tomato puree, turmeric, red chili powder, and coriander powder, cooking until the oil separates.
7
Add the boiled chickpeas along with their water, simmer for 10 minutes, and finish with garam masala and coriander leaves.
8
To make the chilka roti, heat a seasoned flat iron griddle or tawa and brush lightly with mustard oil.
9
Pour a ladleful of the batter in the center and spread it evenly in a circular motion to make a thin crepe.
10
Cover and cook on medium heat until the edges turn golden and crisp, then fold and serve hot with the prepared ghugni.
Ingredients
1 cup parboiled rice
1/2 cup chana dal
2 green chilies
1 inch ginger piece
1 tsp cumin seeds
1 cup black chickpeas soaked overnight
2 onions finely chopped
2 tomatoes pureed
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
Mustard oil for cooking
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.