Kangu (Foxtail millet) chakuli Recipe

Kangu (Foxtail millet) chakuli

Chakulis are believed to be Lord Ganesh's favourite food along with laddoos. Hence, it’s mandatory to make them for his festival.

  • Serves: 20 People
  • Prep Time: 9 Hours
  • Cooking: 45 min
  • Calories: 0
  • Difficulty: easy

Ingredients

  1. Kangu rice- 1 kg
  2. Black gram- 500 gm
  3. Salt- as per requirement
  4. Oil- 60 ml / as required
  5. Baking soda- 1gm

Directions

  1. Wash blackgram thoroughly with water till it is clean and soak for a minimum 4 hour.
  2. Rinse the Suan/ Kangu rice couple of times with water and keep it to soak for 4 hour
  3. Drain the soaked blackgram . Grind it with water till you get a smooth and fluffy batter.
  4. Remove the blackgram batter in a bowl and keep aside.
  5. Drain and grind the Suan / Kangu rice in batches to make a smooth batter.
  6. Mix both the batters together in a large bowl or pan.
  7. Cover and let the batter ferment for 4 to 5 hours or more if required.
  8. Add salt , baking soda( optional) and water to the paste for making the batter a little thin. Make sure the batter does not get too watery.
  9. Mix the whole batter properly , place a tawa on stove in a medium flame.
  10. When the tawa gets heated, add 1/4th tea spoon oil and spread it all over the pan.
  11. Take a small katori of batter and spread it all over the pan in circular shape.
  12. Turn gas stove in to low flame , after a while check the lower side of the pitha. Once the lower side turns slidely brownish, flip it to other side.
  13. When the chakuli (pitha) is cooked well from both the sides, bring it from tawa and keep it in plate. Repeat the procedure for all the chakuli pitha.
  14. Serve hot with Ghuguni/ Sambar and chutney.

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