Soru chakuli, literally a thin pancake, is a staple made from ground dal and rice. Quick, light, nutritious, low-cal, vegetarian, even vegan—it is traditionally eaten as a between-the-meals snack. Its heavier and richer cousin is the budha chakuli.But its rustic simplicity makes the soru chakuli more versatile: As a snack, serve it with a dip, or jazz it up with a stuffing of khoya or grated coconut or a khoya-coconut mix and serve it as a dessert.
Makes 8-10 pieces
200g urad dal(husked)
A pinch of salt
Rinse and soak the rice and dal together overnight. Drain the water and grind the mixture into a thick paste. Add water and whip well to form an even batter of the consistency of a pancake/dosa batter. Cover and let it rest for 20-30 minutes.
Heat a skillet on medium heat and smear it with a tablespoon of oil. Turn the heat low. Pour a ladle of the batter in the centre. Using the back of the ladle, quickly and evenly spread the batter in circular motions across the skillet. Don’t spread it too thin. Unlike a dosa, a soru chakuliis not very crisp, but slightly spongy, rather like an appam. Cook for a couple of minutes, flip it over and cook for another minute and take off the heat.
Repeat till all the batter is used up. Remember to grease the skillet afresh before pouring the batter every time.
Recipe courtesy Dalma, Orissa Niwas, Bordoloi Marg, New Delhi.