Intro: Raja Mornings and the Aroma of Tradition
Every Odia home has one dish that smells like celebration—and in mine, it’s the pairing of chakuli pitha and aloo dum. Especially during Raja Parba, when kitchens slow down, and women rest, we wake up to the comforting rhythm of the tawa sizzling and the aroma of boiling potatoes soaked in spices.
Chakuli is soft, like a dosa but thicker and spongier. Aloo dum is rich, deep, and slow-cooked to perfection. Together, they are a perfect festive pair.
Chakuli Pitha Recipe
Ingredients:
1 cup parboiled rice
½ cup white urad dal
Salt to taste
Water as needed
Oil or ghee for cooking
Steps:
1. Soak & Grind
Soak rice and urad dal separately for 4–6 hours
Grind to a smooth batter. Mix and ferment overnight
2. Prepare the Pitha
Add salt. Heat a tawa or iron skillet
Pour a ladle of batter and spread gently (like thick dosa)
Cover and cook on one side with ghee/oil. No need to flip
Remove once edges lift and center is soft but firm
Aloo Dum Recipe (Odia Style)
Ingredients:
4–5 medium potatoes, boiled & peeled
2 onions, finely chopped
1 tsp ginger-garlic paste
1 tomato, grated
½ tsp turmeric
½ tsp red chili powder
½ tsp cumin
1 tsp garam masala
1 tsp sugar
Salt to taste
Oil for cooking
Coriander leaves to garnish
Steps:
1. Prep the Masala
Heat oil. Add cumin, onions, ginger-garlic paste
Sauté till golden. Add tomato, turmeric, chili, salt, sugar
Cook till oil separates
2. Add Potatoes & Simmer
Crush potatoes lightly. Add to masala with little water
Simmer for 10–15 mins till thick and flavorful
Add garam masala and coriander before serving
Serving Suggestion
Stack warm chakulis. Pour hot aloo dum on top or serve in a katori on the side. Garnish with coriander. For an extra festive touch, serve with jaggery water or banana slices.
Why This Combo is Special
This dish isn’t just a breakfast—it’s a Raja morning memory. The first bite takes me to my village, barefoot in the courtyard, where chakulis were flipped on earthen tawa and aloo dum simmered in iron kadai.
The Pinch of Masala 