Odia Uttapam made from urad dal is called Bhagara Peetha in Odia. These puris are made from a batter soaked overnight, ground and leavened. It is very tasty to eat. You can serve it with tomato chutney or coconut chutney. White urad dal (split), fenugreek seeds, rice flour, tomato, onion, green chilli, ginger, curry leaves, turmeric powder, asafoetida, mustard, oil, salt 1 cup white urad dal (split) 1 tbsp fenugreek seeds 1/2 cup rice flour 1/2 cup tomatoes, finely chopped 1 cup onion, finely chopped 2 tbsp green chillies, finely chopped 1 tsp ginger , grated 6 curry leaves, turmeric powder, a pinch of asafoetida, a pinch of 1/2 teaspoon mustard oil, salt as required, as per taste 1440 30 To make Bhagara Pitha, first wash the urad dal and fenugreek seeds and soak them overnight. Grind it in the morning and keep it aside for 4 to 5 hours until yeast appears. Heat 1 tablespoon oil in a tadka pan. Add mustard seeds and fry the mustard seeds then add asafoetida and curry leaves. Add onion, green chilli, ginger and cook until onion becomes soft. Add tomato, salt and turmeric and cook for 4 minutes. Turn off the gas. Mix rice flour in the urad dal mixture, add onion mixture, add salt as required. Keep the pan hot. Spread oil on the pan with a round piece of onion or a brush. Spread the urad dal dhol on the pan like uttapam. Put some oil on the pan on medium flame, cover it with a lid and cook it golden brown from both the sides. Serve Bhagara Pitha. Serve Bhagara Pitha with coriander mint chutney and masala tea for breakfast.