AI-generated image
Saruchakli
Thin rice and urad dal crêpes
সরুচাকলি: thin, lacy rice and urad dal crêpes for Poush Sankranti
In Bengal, Poush Sankranti in mid-January is pithe-puli day, when the new rice and the first nolen gur (date-palm jaggery) of winter turn into a table of pithas, and saruchakli is the plain, savoury-leaning one that starts the meal. A thin batter of soaked rice and urad dal is spread on a hot pan to make delicate, lacy crêpes with crisp edges and a soft centre, eaten rolled with nolen gur or with a light potato curry. Common mistake: a batter that is too thick; it should pour like single cream so it spreads thin, and the crêpe is ready when the edges lift and turn golden and the top looks dry. Chef's tip: brush the pan with a cut half potato dipped in oil between each saruchakli; it greases evenly and stops sticking.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the batter (soak 6 hours)
- 1 ¾ oz split white urad dal
- 1 ¼ cups waterfor grinding, as needed
- ¾ tsp salt
For cooking
- 2 tbsp vegetable or mustard oil
- ½ potatocut side used to grease the pan
To serve
- ½ cup nolen gur (liquid date-palm jaggery) (optional)
Shop this recipe on Amazon
What you'll need
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Wash 7 oz short-grain rice (gobindobhog or any) and 1 ¾ oz split white urad dal and soak them together in plenty of water for at least 6 hours, then drain.
2 minStep 2: Grind to a very smooth batter with 1 ¼ cups water, adding it gradually. Stir in ¾ tsp salt; the batter should pour like single cream.
6 minStep 3: Heat a flat non-stick or cast-iron pan over a medium heat. Dip the cut side of ½ potato in 2 tbsp vegetable or mustard oil and rub it over the pan.
2 minStep 4: Pour a small ladle of batter in the centre and quickly tilt the pan or spread with the ladle into a thin round. Cook for 1½–2 minutes until the top looks dry and the edges lift and turn golden. Don't flip.
2 minStep 5: Fold in half and lift off. Repeat with the rest of the batter, greasing the pan each time.
18 minStep 6: Serve warm with ½ cup nolen gur (liquid date-palm jaggery) for dipping, or with a light potato curry.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 7 g
- Carbs
- 48 g
- Fat
- 6 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saruchakli take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain rice (gobindobhog or any)?
- Any long-grain rice, same amount.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
