Saku I Berhampur Famous Breakfast I Odia Authentic I roshnsicuisine

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Saku I Berhampur Famous Breakfast I Odia Authentic I roshnsicuisine


You can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

Some month before I have uploaded one sweet recipe Khira Saku…so one of my Friend come Viewer Swagatika Rauta told me to upload Saku Video…so this recipe is dedicated to her. Saku is you can say dosa savoury cake…My Husband Favourite…he loves the combo of Saku with Ghuguni Curry.It is  afamoust breakfast recipe of our Berhampur.I think in Andhra it is called Dibba Roti also.So lets get started…

I will share one chutney recipe link also here with this its yummy in taste  (in Hindi)  (in Odia)

Soaking Time 4 to 5 hours
Fermentation Time 8 to 9 hours
Cooking Time 5 min per Saku
Serving Persons 4 to 6

Ingredients Required

1 cup udad dal
2 n ½ cups rice
½ cup poha
1 tsp fenugreek seeds
Water to make the batter
Salt to taste
Oil to make saku

Soak the udad dal in one vessel and rice n poha in another veseel for 4 to 5 hours.
Strain the water completely.
Now grind the udad dal to a thick n smooth  paste by adding cold water.
Then grind the poha n rice to a smooth paste by adding cold water only.
Mix both the paste well with the hand.
Then keep in an warm place overnight for fermentation.
The next day it rises to volume…add salt.
Slowly mix it.
Heat a fry pan …spread oil on the surface and sides of pan.
Then slowly pour the batter abouth 2 inch height.
In low flame let it cook for some time with covered.
Cook it till the lower side turns into golden colour and leaves the pan from sides.
You can see the upper part of saku also get cooked…or insert a knife to check like we do in cake.
If knife comes out clean means it is done.
Slowly remove the saku from pan…when it little cool down,cut into pieces and enjoy with your favourite curry.


If you want to make it crispy from both sides just turn it after it is done from lower side n let it cook for some time in low flame.
You can have this with sambar n chutney also…we prefer to have this with ghuguni.
By adding poha the saku is more spongy.
If you make large quantity of batter to use for 1 week….after mixing the batter you keep it in fridge air tight.
When you want to use….just remove from fridge keep for fermentation.
Coz after fermentation it is little sour in taste and the sourness increases with time.

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