Budha Chakuli Pitha is a cherished delicacy among the Chhapan Bhog offerings. This thick, sweetened pancake (pitha) is made from a batter of rice and lentils, enriched with jaggery, aromatic spices, and coconut. Beyond the temple tradition, it is also popularly prepared as bhoga in many households and during local festivals.
Ingredients:
Urad Dal – 1 cup
Raw Rice– 2 cups
Crushed Black Pepper - 1 Tbsp.
Crushed Cardamom - 1Tsp.
Jaggery – 1/2 cup
Shredded Coconut -1/4 cup
Thin Sliced Coconut - 2 Tbsp.
Salt – 1tsp
Ghee or Clarified Butter
Method :
Rinse the urad dal and rice together several times until the water runs clear.
Soak them together overnight, or for at least 6 hours.
Grind the soaked urad dal and rice into a smooth, thick batter.
Transfer the batter to a bowl and let it sit, covered, at room temperature for 5–6 hours to ferment.
After fermentation, stir the batter well and add crushed black pepper and cardamom.
Add salt, crushed jaggery, shredded coconut, and coconut slices, mixing thoroughly so all the ingredients are evenly incorporated.
Heat a pan over medium heat and grease it with 1 teaspoon of ghee. Carefully pour in 2 ladles of batter and spread it gently into a small circle.
Since this pitha is traditionally thick, avoid spreading it too thin.
Cook for about 2 minutes, until the bottom is cooked and turns golden brown.
Carefully flip the pitha and cook over low heat for an additional 2 minutes. Add a little ghee around the edges and at the center for extra flavor.
Once both sides are evenly cooked, remove from the stove and transfer to a serving plate.
Note: This pitha is also traditionally offered to Mother Lakshmi during the month of Margashira and on the occasion of the Samba Dashami festival.
Make sure the jaggery is blending well with the batter. If it is too hard, then add a little water to make it soft before adding it to the batter. Molasses can be used as a substitute,