Chuda Chakuli, Onion Tomato Chutney n Anta Pakudi I Breakfast Recipe I roshnsicuisine
You can watch the video recipe in Hindi here
You can watch the video recipe in Odia here
This one ayummy brekafst platter…southindian combo with odia pakoda. The tangy onion tomato chutney with fluffy n soft chuda chakuli or poha uttapam and crispy anta pakudi…sounds so delicious.So lets get started….
For Chuda Chakuli or Poha Uttapam
1 cup poha
2 cups rice
1 cup curd
1 tsp methi
Water to grind and adjust the consistency of batter
¼ tsp baking soda
Salt to taste
Oil to make uttapam
Wash poha and soak the poha with curd for 1 hour.
Now wash the rice and soak rice, methi with water for 4 hours.
Grind to a smooth paste.
Add water to make like dosa batter consitency.
Keep overnight for fermentation.
Add salt n baking soda to this and mix it well.
Heat the tava and spread some oil.
Carefully pour a ladle full of batter at the center.
Spread it gently and it forms a uttapam shape.
Don’t spread more otherwise it is thin.
Cover the lid and let it cook from lower side.
After some time remove the lid, you can see little brown colour from the sides of uttapa.
It is cooked fully but if you want to make crispy from both side you flip it and let it cook for some more time.
Serve hot with curry and chutney.
For Onion-Tomato Chutney
2 medium onion cut into big cubes
3 medium tomatoes cut into big cubes
4 green chili
1 inch of ginger
2 big garlic cloves
½ cup coconut cut into small pieces
a piece of tamarind.
¼ tsp turmeric powder
½ tsp cumin seeds
1 tbsp chopped coriander leaves
1 tsp coconut oil
Salt to taste
2 tsp coconut oil
½ tsp mustard seeds
1 tsp moong dal
1 whole red chili
a pinch of asafoetida
12 to 15 curry leaves
Heat oil. When it is hot add cumin seeds.
When cumin seeds starts crackle add onion, ginger and garlic with a pinch of slat.
So that onion is cooked faster, sauté for 1 o 2min.
Now add tomatoes and let it cook for some itme.
Then add turmeric powder and mix it well.
Next goes in coconut and tamarind, let it cook for some time.
Finally add chopped coriander leaves, mix it well. Turn off the flame.
Let it cool down and then grind to a smooth puree. And add salt.
Now the tadka time, heat oil.
Add the tadka ingredients..wait till the mustard seeds start crackle and udad dal turns into golden colour.
Pour the tadka mix on chutney…serve with idli,dosa…
For Anta Pakudi
1 cup coarse besan
2 big garlic cloves chopped
3 to 4 green chili finely chopped
1 medium onion finely chopped
8-10 curry leaves finely chopped
½ tsp turmeric powder
1 tsp red chili powder
a pinch of soda
2 tbsp of coriander leaves finely chopped
Water to make batter
salt to taste
OIL to deep fry the pakudi
3 to 5 green chili fried
a pinch of salt
In a vessel take the besan and add all the ingredients to this,mix well.
Add water little by little to make a thick consistency.
Meanwhile heat oil for deep frying.
Take a small dollap of batter and carefully put into the hot oil.
Deep fry in low to medium flame till it turns into golden colour.
Flip in between so that all the pakudis are evenly fried.
Fry the green chili and add little salt to this.
Garnish with fried green chili…it tastes super
Serve with garma garam chai…