As the name suggests, it is the eldest one among all the variety of Chakuli pithas, in terms of thickness, at least. This pitha is made in many of the Odia homes on the occasion of Samba Dasami.
2 cups rice (arua chaula)
1 cup black gram (biri dali)
1 table spoon refined edible oil (rifaain tela)
salt to taste (luna)
1 cup molasses (pania guda)
1 cup grated coconut (nadia kora)
10-15 small pieces of thin coconut slices (nadia khandi)
2 ripe banana (pachila kadali)
Soak rice and black gram seperately in water for about 4 hours. For this purpose you should use only the skinless black gram. Grind the softned rice and black gram to a fine paste. Then mix the batter. Add salt. Then add grated coconut and small pieces of thin coconut slices. Then smash the ripe banana and add to the batter. Now add mollasses to it. (In case mollasses is not available, you may manage with sugar.) Then add water to get a semiliquid batter and whip well. Heat tawa (non-stick tawa is most suitable) on medium flame. Spread a little oil on the tawa. Lower the flame. Take the batter in a big spoon and do not spread the same on the tawa or karai . Cover the lid. Turn the pitha upside down. Then take the same out carefully. This way go on making pithas one after another. Remember to grease the surface of tawa with eible oil everytime. This pitha may also be tried without the use of banana. Serve hot. It is an age old typical Odia dish.
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