Chilka Roti
Veg
Vegan
A flatbread made from whole-grain rice flour including the bran (chilka = outer layer/husk) — coarser, darker, and earthier than refined rice flour roti, with a slightly rough texture and a nutty, whole-grain flavour. The staple bread of Jharkhand's tribal interior, eaten daily with dal, saag, or pork curry as an alternative to plain boiled rice.
Cuisines
Jharkhand
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | rice |
| 1/2 cup | urad dal (split black gram) |
| 1 teaspoon | salt |
| 1 cup | water |
| — | oil for cooking |
Instructions
- 1 Wash the rice and urad dal thoroughly under running water.
- 2 Soak the rice and urad dal together in water for 4-5 hours.
- 3 Drain the soaked rice and dal, and grind them into a smooth batter using a little water.
- 4 Add salt to the batter and mix well. The batter should be of pouring consistency.
- 5 Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
- 6 Pour a ladleful of batter onto the center of the pan and spread it evenly in a circular motion to form a thin layer.
- 7 Drizzle a little oil around the edges and cook until the bottom is golden brown.
- 8 Flip the chilka roti and cook the other side until golden brown.
- 9 Repeat the process with the remaining batter.
- 10 Serve hot with chutney or curry of your choice.
Tips
Ensure the batter is smooth and of the right consistency for best results.