Chuda Ghasa

by Sweta Biswal

Flattened rice is traditionally made by the fishing communities of coastal Odisha to supplement their income during the monsoon months when fishing activities are on hold. This period also coincides with the harvest of the early ripening paddy varieties, which are suitable for this purpose. The flattened rice available during this season is naturally sweeter. As it ages, the simple sugars convert into more complex sugars. Hence, flattened rice is traditionally prepared and consumed during this time of the year.

Chuda Ghasa is one of those ingenious no-cook offerings during Bahuda Jatra, or the return of the chariots to the Puri temple during the Rath Yatra. On regular days, it is served with Dalma as a popular breakfast option in Puri.

Pictured to the right: Bihar’s famous GI-tagged Mirchaiyya or Marcha Poha from the Champaran region–made from marcha chawal, the short-grained, famously fragrant, filling, and tasty rice

It is also popularly prepared on the occasion of Ganesh Chaturthi in Odisha, again because it calls for minimum resources, can be prepared by almost anyone and doesn’t spoil easily. Made by rubbing flattened rice with sugar, freshly grated coconut, ghee and a mix of powdered spices like camphor, black pepper, cloves, nutmeg and green cardamom, it calls for the ingredients to be used in a certain proportion but still works if you choose to look the other way. However as they say in Puri, the true test of a good ‘chuda ghasa’ is that should a fistful of it be hurled at the wall, it would stick to it !! And that means no skimping on the major ingredients, right? However its not just all the ghee which is to be blamed. Much of the stickiness is induced by the sugar too. But no one’s complaining for sure.

And luckily one doesn’t even have to wait for the festival to devour this preparation as it’s popularity extends beyond the festive days. Infact ‘chuda ghasa’ and its cousin ‘chuda kadamba’ are breakfast staples in coastal Odisha. Served with dollops of piping hot dalma (dal cooked with veggies), it is perfectly wholesome and delicious to boot.

As a bonus, be prepared to slip into a deep almost meditative state as you prepare a batch using just a little more than your hands. The rubbing action needed to break the flattened rice into smaller bits produces enough heat to melt the ghee which in turn dissolves the aromatic compounds present the spices. As they are slowly released into the air, they soothe the senses and lull the mind. And they turn one into a believer.

Chuda Ghasa

Chuda Ghasa is a no-cook flattened rice preparation, a popular offering prepared in the pandals during Ganesh Chaturthi.
Print Recipe
Ingredients Method

Ingredients
  

  • 1 cups of beaten/flattened rice
  • 1 cup finely grated coconut
  • 2-3 tbsp ghee
  • 4-5 tsp sugar
  • A tiny bit of food-grade camphor
  • A pinch of black cardamom powder
  • 1-2 pinch freshly crushed black pepper
  • A few slices of coconut

Method
 

  1. Grind the flattened rice in a mixer-grinder to a coarse consistency. Transfer it to a plate/flat surface. Add the sugar and ghee. Sprinkle a few drops of water.
  2. Rub the mixture between the palms so that that warmth melts the ghee and it forms a texture that resembles breadcrumbs.
  3. Add the grated coconut, powdered spices and the powdered camphor. Sprinkle a little more water to moisten the mixture. Mix thoroughly. Take a fistful of the mixture and press it between your palm and fingers. If it holds shape, it is ready.
  4. Add more ghee if it feels too dry. In the pandals, adding some chopped cucumber/chopped apple/banana slices/sweetened boondi serves the same moistening purpose.
  5. Consume within the same day.

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