Once upon a time in a small town, there lived a woman who knew only one breakfast to prepare. Arisi upma. And everyday she prepared it with a lot of love for her husband. But after eating it day in and day out, the husband was bored with the dish. He decided to take her to a restaurant nearby to show her that there are dishes beyond upma.
So off they went to a fancy restaurant. He ordered a porridge/pudding from the menu. And with great expectations, they bit into their lovely looking, all dressed up porridge.
….and the wife blurted out,”Upma!”
The scene above is not unlike my experience with this chilka roti and chana dal chutney. I didn’t believe Jharkhand dishes would taste like our everyday South Indian recipes. But one bite into this roti and I blurted out,”Ada dosa!”
And a bit of chutney had me shouting,”Parippu thogayal!“
It’s amazing that people in two different zones of the country have come up with very similar dishes. Our South Indian Adai dosa has a combination of lentils and this chikli roti has only chana dal.
The chutney tasted really close to our thogayal which is made of a toor dal and chana dal combination. Though this chutney goes well with the roti, I felt it would pair well with rice and a more gravy-ish chutney would be suited for the roti. This is again because my taste buds are tamed to that way of eating. No other reason.
- Chilka Roti : A dosa/pancake like preparation. Rice and chana dal (split gram) are soaked and ground together for the batter.
- Chana dal ki Chutney : A thick chutney prepared with chana dal, coconut and red chillies.