Chhattisgarh’s cuisine reflects the region’s diversity and flavours, and the traditional dishes of Chhattisgarh showcase a delightful fusion of tribal influences and the culinary traditions of neighbouring states.
Chhattisgarh, often celebrated as the “Rice Bowl of India,” is a paradise for food lovers. Its cuisine, a delicious blend of flavours influenced by its neighbouring states, offers a dining experience that’s both unique and deeply rooted in regional traditions. While some of the dishes might not have originated in Chhattisgarh, they’ve become incredibly popular and are cherished by locals.
Get ready to discover the must-try dishes of Chhattisgarh that showcase why the state’s food scene is a genuine feast for the senses.
Aamat – the traditional dish in Chhattisgarh
One of the most delicious dishes that exemplify the culinary heritage of Chhattisgarh is the traditional Aamat. Aamat, which translates to “sour” in the local dialect, is a tangy soup made with bamboo shoots known in Chhatisgarh as Gondi and Kareel. It is a popular dish in Bastar, a small part of the state. It is finest served with rice or peas and requires a lot of time to prepare. It’s a soup created from a variety of veggies. It is traditionally boiled, but with changing tastes, tadka is now added to improve the flavours.
This wholesome dish is known for its unique blend of spices and the use of indigenous ingredients. The lentils are soaked and cooked to perfection, giving them a soft and creamy texture that blends harmoniously with the assortment of vegetables. The curry is prepared by blending a medley of aromatic spices, such as cumin, coriander, turmeric, and red chilli, creating a tantalizing aroma that wafts through the air as it simmers. Aamat is often enjoyed with hot steamed rice or rotis, making it a fulfilling and nourishing meal.
Hatphodva– the snack that brings zest to Chhattisgarh’s culinary delights
This dish is extremely famous in Chhattisgarh and is like their version of the South Indian idli. Hatphodva is often made using rice batter and baked in an earthen pan with steam. It can be served with milk or any chutney, and the fascinating thing is that it comes in two flavours: sweet and salty.
This traditional snack or street food is among the Top 10 dishes of Chhattisgarh and is made from a unique combination of ingredients. The dish starts with a base of rice flour, which is mixed with spices like cumin, coriander, and turmeric, adding a burst of flavour. The dough is then rolled into small balls and flattened into discs, which are deep-fried to perfection until they turn golden and crispy.
The magic of Hatphodva lies in its accompaniments – a tangy and spicy chutney made from tamarind, green chilli, and jaggery, along with a zesty tomato and onion salad. The combination of the crunchy texture of Hatphodva and the bold flavours of the chutney and salad creates a delightful explosion of taste in every bite.
Bafauri – a delectable and protein-packed dish
Bafauri is a delectable and protein-packed dish that will leave your taste buds craving for more. This light snack has a low-calorie count. It can be used as a substitute for fried pakoras. It’s prepared with urad dal, which has been ground. To make the paste, urad dal, ginger garlic paste, chopped onion, chile, coriander leaves, and soda powder are combined. The paste is formed into little pakora shapes and cooked for 15-20 minutes. It comes with chutney and is served hot.
The result is a mouthwatering dish with a delightful combination of textures and a savoury, aromatic taste. Bafauri is often served with tangy tamarind chutney or green chutney, adding a refreshing zing to the dish.
Bara – a famous canape served at weddings
This is yet another snack that is popular in Chhattisgarh. Bara is a famous canape that can be found at weddings, Hindu festivals, and even informal dinner gatherings. It’s a deep-fried lentil dumpling that’ll have your guests licking their lips for more. For a spicy kick, it is served with a side of green chilli chutney.
This delectable dish consists of a savoury lentil pancake made from a batter of ground urad dal (black gram), flavoured with an array of aromatic spices. The urad dal is soaked, ground to a smooth paste, and then fermented, allowing the batter to develop a distinct tangy flavour.
The batter is then spread on a hot griddle and cooked until it forms a crispy, golden-brown crust while remaining soft and fluffy on the inside. Bara is often served with a generous topping of spicy green chutney and tangy tamarind chutney, adding layers of flavour to the already delicious pancake. The combination of the crispy texture, the earthy flavours of the lentils, and the tantalizing chutneys make Bara an absolute delight for the taste buds.
Muthia – a delectable dumpling that captivates food lovers
Muthia, a delectable dish hailing within the most popular category of dishes of Chhattisgarh is a steamed or fried dumpling that captivates food lovers with its unique texture. Steamed or fried dumplings are made from chickpea flour and fenugreek leaves (methi). Muthia can be made in a variety of methods. Chickpea flour is commonly used, but whole wheat flour, bajra, and jowar flour can also be used.
This dish is made from a mixture of besan (gram flour), wheat flour, and a variety of spices. The dough is kneaded with ingredients like turmeric, chilli powder, coriander, and cumin, which infuse it with aromatic flavours. The dough is then shaped into small cylindrical or oval-shaped dumplings and either steamed or fried until they turn golden brown and crispy. The result is a delightful combination of soft and chewy texture on the inside and a crispy outer layer. Muthia is often served with a side of tangy chutney or a yoghurt-based dip, enhancing the overall taste experience.
The fried methi muthia must be consumed while still hot or warm. They complement any sweet or spicy chutney, as well as tomato sauce. Steamed muthias can be prepared ahead of time and then added to any vegetable dish.
Sabudana ki Khichdi – a culinary treasure
A culinary treasure from Chhattisgarh, Sabudana ki Khichdi is a comforting dish that has gained popularity far and wide. Made primarily from soaked sabudana (tapioca pearls), this dish is a delightful combination of flavours and textures. The soaked sabudana is sautéed with ghee (clarified butter) and an assortment of aromatic spices such as cumin, green chillies, and curry leaves. It is then mixed with roasted peanuts, potatoes, and a squeeze of tangy lemon juice, which adds a refreshing zing to the dish.
The result is a fragrant khichdi with pearls of sabudana that are soft, chewy, and perfectly cooked. Sabudana ki Khichdi is also a popular breakfast or snack option. The dish not only satiates the taste buds but also provides a nourishing and wholesome meal.
Sabudana khichdi with roasted papad is one of the most popular fasting dishes. It is traditionally prepared during Hindu fasting days such as Navratri, Mahashivratri, or Ekadashi. With its delicate balance of spices and the unique texture of sabudana, this Chhattisgarh speciality continues to captivate food enthusiasts with its comforting appeal.
Faraa – a breakfast option loved for its unique taste
Faraa is a dumpling made from a mixture of rice flour and chana dal (split Bengal gram), seasoned with a medley of aromatic spices. The dough is prepared by combining the rice flour and soaked chana dal, which is then kneaded into a smooth consistency. The mixture is shaped into small cylindrical dumplings and steamed until they turn soft and tender.
The magic of Faraa lies in its filling, which typically consists of a savoury mixture of grated coconut, roasted peanuts, and a blend of spices like cumin, coriander, and red chilli. The dumplings are served with a generous drizzle of ghee (clarified butter) and a tangy tomato or tamarind chutney, elevating the flavours to new heights. Faraa is a great snack or breakfast option in Chhattisgarh, loved for its unique taste. You can also create Doodh, which is a sweet variant of the dish. It’s served with a spicy chilli sauce on the side. It’s also delicious with ghee and aloo ghobi ki khurma.
Dubki Kadi – a soul-satisfying fragrant curry
Dubki Kadi, among the traditional dishes of Chhattisgarh, India, is a soul-satisfying curry that is loved by locals and visitors alike. In Hindi, the word “dubki” means “to dive,” and little dumplings cooked from soaked and crushed black gramme (urad dal) are dropped into boiling kadhi, thus the name.
This unique dish is made with a combination of yoghurt, besan (gram flour), and a range of aromatic spices. The besan is mixed with yoghurt to create a smooth and creamy base, which is then tempered with mustard seeds, cumin, curry leaves, and dried red chillies to infuse it with fragrant flavours.
The curry is further enriched with a selection of vegetables such as okra, drumsticks, or potatoes, which add a delightful textural element. The dish is slow-cooked to allow the flavours to meld together, resulting in a thick and luscious curry with a tangy and slightly sour taste. Dubki Kadi is commonly enjoyed with steamed rice or as an accompaniment to rotis (Indian bread).
Whether served during festive occasions or as a comforting meal on any day, Dubki Kadi stands as a true representation of the rich culinary heritage of Chhattisgarh.
Versatile Chilla – mouthwatering delight that captivates food enthusiasts
Chilla, a popular dish originating from the region is a chart-buster among the dishes of Chhattisgarh, India, is a savoury and mouthwatering delight that captivates food enthusiasts with its simplicity and deliciousness. This Indian variant of a pancake is the chilla or cheela. They can be savoury or sweet and are made with a variety of grain or lentil flours. Chilla comes in a variety of flavours and preparations in Indian cuisine.
This versatile dish is essentially a thin pancake made from a batter of gram flour (besan) mixed with water and a selection of spices. The batter is seasoned with spices, green chillies, and finely chopped onions, adding layers of flavour to the chilla. The batter is then poured onto a hot griddle and cooked until it forms a crispy, golden-brown exterior.
Chilla is often enjoyed with a side of tangy tamarind chutney or mint chutney, enhancing its taste profile. It can be prepared in various ways, with variations including stuffing it with a filling of paneer (Indian cottage cheese), vegetables, or even grated cheese. The delightful combination of the crispy texture, the savoury flavours, and the versatility of fillings make Chilla a popular dish that can be relished as a quick snack, breakfast, or light meal. Chhattisgarh’s Chilla is a testament to the culinary creativity of the region.
Moong Dal Halwa – a true gem of Chhattisgarh’s culinary heritage
Moong Dal Halwa is a delectable and unusual dessert featured among the hot favourite dishes of Chhattisgarh. It is a traditional sweet dish in Chattisgarh and one of the prominent dishes from northern Indian cuisine, mainly from Rajasthan. It can be served warm or cold with a dollop of vanilla ice cream as an after-dinner dessert.
This delectable dessert is made from moong dal (split yellow lentils) that is soaked, ground into a fine paste, and then cooked in ghee (clarified butter) until it turns golden brown. The lentil paste is then simmered with milk, sugar, and a fragrant blend of cardamom, saffron, and dry fruits, which infuse the halwa with a delightful sweetness and irresistible aroma.
Slowly cooked to perfection, the moong dal transforms into a smooth, velvety, and melt-in-your-mouth texture that is pure bliss. Moong Dal Halwa is often garnished with slivered almonds, pistachios, and strands of saffron, adding a touch of elegance to its presentation.
Whether enjoyed during festive occasions, special celebrations, or as a comforting dessert after a meal, Moong Dal Halwa stands as a true gem of Chhattisgarh’s culinary heritage, leaving a lasting impression with its irresistible taste and luxurious texture.
The cuisine of Chhattisgarh stands as a testament to the rich cultural tapestry and diverse landscapes of the region, offering a culinary journey that enchants every palate. It skillfully marries the rustic charm of tribal cooking with the sophisticated flavours of its neighbouring states, creating a food experience that’s both familiar and novel.
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