Chakuli pitha is traditionally popular in Odisha.
This flat, fermented rice cake is a familiar part of Odia cuisine and is prepared in homes and during festivals. Its batter commonly combines rice or rice flour with black gram, salt and water, then rests for several hours so fermentation develops flavor and a lighter texture.
Chakuli pitha is cooked as a round, thin pancake on a skillet. It is usually savory or mildly plain rather than sweet, and may be served with vegetable fries, santula, dalma, milk or jaggery. That range of accompaniments reflects its place in everyday meals as well as festive cooking.
A common mix-up is treating chakuli pitha as simply another name for dosa. The two are closely related fermented rice-and-legume pancakes, but Odia chakuli is associated specifically with Odisha and has its own serving traditions. Thicker versions, including Budha Chakuli, are also made from enriched or leftover batter.