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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
- Status
- Traditional
- Diet label
- Strictly vegetarian, egg-free
- Time
- 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
- Good for
- Weekend or festival breakfast
- Tags
- Good source · High fibre · Dairy-free · Soy-free · Whey-free · Gluten-free* · No added sugar · Meal-prep friendly
- Allergens
- None of the major allergens (mustard oil; check hing)
Nutrition (estimated)
- Calories
- 370 kcal
- Protein
- 15 g
- Carbs
- 57 g
- Fat
- 8 g
- Fibre
- 11 g
Headline values are per serving, as written.
| kcal | Protein | Carbs | Fat | Sat fat | Fibre | Total sugars | Protein per 100 kcal | |
|---|---|---|---|---|---|---|---|---|
| Per serving | 370 | 15 g | 57 g | 8 g | 1 g | 11 g | 3 g | 4.0 g |
Good source · 4.0 g per 100 kcal. Values checked against IFCT 2017 on 14 Oct 2026.
Ingredients
- Chakuli: 100 g raw rice · 50 g whole white urad dal · 3 g salt · 9 g groundnut oil (about 2 tsp) for cooking
- Ghuguni: 120 g dried yellow or white peas · 80 g onion, chopped · 60 g tomato · 1 tsp ginger-garlic paste · 1 tsp cumin seeds · 1 bay leaf · ½ tsp turmeric · 1 tsp cumin-coriander powder · ½ tsp garam masala · 3 g salt · 10 g mustard oil (2 tsp)
- Garnish: chopped onion, coriander, lemon
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
- 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.
Nutrition values are estimates calculated from the Indian Food Composition Tables 2017 (ICMR-NIN) and typical product labels. They have not been laboratory-analysed and will vary with your ingredients, brands and cooking. Recipes are for healthy adults and are general information only, not a substitute for advice from a doctor or qualified dietitian. If you are pregnant or breastfeeding, cooking for children, have food allergies, or live with kidney disease, diabetes or any other medical condition, please take professional advice about your diet. From the collection Protein-Rich India by Dr. Shantanu Deshpande · drshantanudeshpande.com