B19 · Breakfast · Odisha
Chakuli Pitha with Ghuguni
Odisha's thin, lacy urad-rice crepe served with ghuguni, a spiced curry of dried yellow peas — a pairing enjoyed at home and at festival breakfasts.
- Region
- Odisha
- Diet
- Strictly vegetarian, egg-free
- Prep
- 20 min
- Cook
- 40 min
- Time, as written
- Soak 6 h · Ferment 8–10 h · Prep 20 min · Cook 40 min
- Serves
- 3 (2 chakuli plus about 150 g ghuguni each)
- Difficulty
- Moderate
- Status
- Traditional
- Good for
- Weekend or festival breakfast
Nutrition
Good source| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Per serving | 370 | 15 g | 57 g | 8 g | 1 g | 11 g | 3 g | 4.0 g |
Tier: Good source · 4.0 g per 100 kcal. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Chakuli
Ghuguni
Garnish
Method
Soak rice and urad dal together, and the dried peas separately, for 6 hours.
Grind rice and urad with 200 ml water to a smooth, thin batter. Add salt and ferment 8–10 hours until bubbly.
Pressure-cook the peas with 400 ml water for 4–5 whistles until soft but holding shape.
Heat mustard oil until it just smokes, then lower the heat. Add cumin and bay leaf, then onion; cook 5 minutes until golden.
Add ginger-garlic paste, tomato and powdered spices. Cook 3–4 minutes until the oil separates.
Add peas with their liquid; simmer 8–10 minutes, mashing a few peas to thicken. Finish with garam masala.
Heat a tawa on medium-high and grease lightly. Pour 1 ladle of batter from the edge inward to make a thin, lacy crepe. Drizzle ¼ tsp oil, cover and cook 2 minutes. Do not flip.
Serve 2 chakuli with ghuguni, garnished.
Protein optimisation
- Where the protein comes from
- Dried peas supply 8.5 g per serving, urad 4 g, rice 2.5 g.
- Boost
- Increase peas to 160 g dry (+3 g protein, +45 kcal per serving), or serve with 100 g curd (+3.5 g protein, +60 kcal).
Variations, serving and storage
- Regional
- Kolkata ghugni — top with chopped green chilli, tamarind water and a pinch of roasted cumin.
- Substitution
- Kabuli chana in place of dried peas.
- Storage
- Batter keeps 3 days refrigerated; ghuguni keeps 3 days refrigerated and freezes well.
- Food safety
- Reheat ghuguni until bubbling.
- Meal prep
- Excellent.
Allergens
None of the major allergens (mustard oil; check hing)
Labels: Good source · High fibre · Dairy-free · Soy-free · Whey-free · Gluten-free* · No added sugar · Meal-prep friendly
Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.