Bolangir Chaula Bara-The Famous Sambalpuri Soulfood

Odisha’s koshli cuisine or Sambalpuri cuisine is very basic to the Koshli cultural identity and it is quite dissimilar in every sense from the coastal Odisha. Rice is the main component of their diet like coastal odisha. Kardi (bamboo shoot), Hendua Chut chuta, Paatal ghantaa Dhul dhulaa, Lethaa, Aambil, Thukthukaa and Chaula Bara are some of the famous and authentic sambalpuri foods. Their food list doesn’t end here. Basi Pakhal or fermented rice, Sukha jhuri or the sun dried fish bhaja, Chitka, Rasbaraa ( this recipe is prepared from green gram and sugar) are also lip smacking dishes that Sambalpuri cuisine offers us. However, Bolangir Chaula Bara has held the consideration of many and now it has traveled to another place of Odisha .These crispy and crunchy rice vadas are very prominent street food in Sambalpur and these are served with fried chillis and sometimes with green chilli chutney which is popularly known as Mircha chutney. This deep fried breakfast or evening snack is very popular in western odisha district such as Sambalpur, Bolangir, Bargarh, Sundergarh etc. Chaula bara is made with more amount of boiled rice and less amount of urad dal. It goes really well with specially two types of chutney called Tentel Jhol or Tarmarind water (Tentuli Jhola) and Patalghanta Chutney (Tomato Chutney). In today’s blog we’ll learn the step by step procedure of making this super crispy and crunchy Bolangir chaula bara which is a must try at home.

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• Boiled Rice or Usuna Bhata- 1 cup
• Urad daal – ¼ cup
• Ajwain– 1 tsp
• Cumin seeds- ½ tsp
• Onion (finely chopped) – 1
• Green chilli (chopped)- 1 to 2
Salt as per taste
• Baking soda- ½ tsp
• Curry leaves – 8 to 10
• Refined Oil for deep frying

Method of preparation:

• First of all soak the rice and the urad dal for 8 to 12 hours or overnight.
• Wash it cleanly and grind the rice and urad dal individually.
• Now take a bowl and add grinded rice, urad dal, ajwain, baking soda and finally add salt as per your requirement.
• Meanwhile mix it properly to make a proper batter.
• Now heat the refined oil in a pan.
• Then take small quantity of batter and flatten in your palm in shape a small ball.
• Deep-fry these small balls in oil till it turns light brown in color.
• Now rice vada or chaula bara is ready.
• Finally serve it with tamarind chutney, tomato ketchup or samber as per your preference.

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