Soru Chakli: A Traditional Bengali Delight
Soru Chakli, 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!
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!