Soru Chakli Pitha: A Traditional Bengali Delight

Soru Chakli Pitha, a traditional Bengali delight! Thin, soft, and utterly delicious, these rice and urad dal pancakes are a must-try during Poush Parbon. Serve with nolen gur for a sweet treat! 

Makar Sankranti, also known as Poush Parbon, is a significant festival in Bengal, celebrated in January. During this three-day celebration, Bengali families prepare various traditional pithe, including Soru Chakli.

In our family, we traditionally pair Soru Chakli with Doodh Poli, but it can also be enjoyed with Rosh Poli, Nolen Gur, or Dum Aloo.

So, what is Soru Chakli?

It’s a delicate, thin pancake made from a smooth batter of soaked rice and urad dal (black gram). To prepare it:

•  Soak rice and urad dal overnight

•  Grind them into a smooth, thin batter

•  Cook each pancake on mild heat, ensuring it remains soft and thin

Soru Chakli is similar to a crepe or neer dosa, with a subtle texture that pairs perfectly with a variety of sweet and savoury accompaniments.

Coriander Soru Chakli Variation

For an added twist, incorporate fresh flavours into your Soru Chakli batter:

•  2 tbsp chopped coriander leaves (optional)

•  1 tbsp chopped green chilli (optional)

Simply mix these ingredients into the batter and proceed with making the pancakes as instructed earlier. This variation will infuse your Soru Chakli with a fresh, herbaceous flavour and a touch of heat.

Watch how to make Soru Chakli Pitha Recipe:

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Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min

Serve: 4 people

Ingredients:

1/2 cup rice

1/2 cup urad dal or black gram

Salt to taste

A pinch of asafoetida (hing)

1/2 inch ginger

1/2 tsp sauf or fennel seeds

1 tbsp mustard oil

Instructions:

Preparing the Soru Chakli Batter:

Rinse the rice and urad dal thoroughly, then soak them separately overnight.

Grind each ingredient into a smooth paste.

Combine the rice and urad dal paste.

Grind sauf (fennel seeds) and ginger into a smooth paste.

Add the sauf-ginger paste, salt, and water to the batter. Mix well.

Adjust the batter consistency: it should be thin but not too runny.

Cooking the Soru Chakli:

Preheat a heavy cast iron or non-stick tawa over medium heat.

Dip the eggplant stem in mustard oil and apply it evenly to the tawa. This helps distribute the oil uniformly.

Pour a ladle full of batter onto the tawa and spread it evenly with the help of a bay leaf into a round shape.

Cook for a few minutes, until the chakli firms up slightly. It should remain soft, not crispy.

Loosen the sides and flip the chakli. Cook the other side as well.

Remove the Soru Chakli from the tawa and let it cool on a plate. Fold it once cooled.

Clean the tawa and repeat the process.

Serve your delicious Soru Chakli with nolen or khejur gur for a traditional Bengali treat!

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Happy Cooking!

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