Folk Dances and Music of Koshal

Summary on Folk Dances and Music of Koshal

Compiled by Satyajit Nayak

Leaving apart the Koshali Language, the various types of exotic folk songs and dances which exist in this area give ample evidence of its speciality and originality. These songs and dances are not merely outbreak of emotions but finer elements of life and livings, scientifically fused into the rhythm of the percussion instruments of the region which spontaneously touches the heart; irrespective of caste, creed, sect, religion and time. Any human being who sincerely hears the music of the songs and dances, feels the vibration- in its body, heart and mind.

Nobody would disagree to the fact that the folklore of Koshal region occupies a vivacious and scintillating stand in the annals of indian regional folklore's Koshal (Western Orissa), the embodiment of flora and fauna comprises ten neighboring districts such as Sambalpur, Sundargarh, Bolangir, Kalahandi, Sonepur, Boudh, Nuapada, Jharsuguda, Bargarh and Deogarh, The simple inhabitants of this region lead a rustic life of eternal bliss and emotional communalism union with Nature. Unity in diversity is the clarion call of the Koshali’s and the festive occasions are its mouth pieces. After a days toil to satiate their cultural instincts the farmers of the soil entertain themselves and go on dancing, singing, merry-making with rhythm and rhyme, with music and chime. And there was born, the Sambalpuri folk dance……
The speciality of Sambalpuri dance lies not in its tuning but in its rhythm, Rhythmically this form of dance are of five types, viz, dance based on Dhol, dance based on mandal, Ghumura dance, dance based on Mardal and dance based on Mridang. Among these five the most popular is the Sambaipuri Dance based on Dhol .

So lets begin our journey of sambalpuri Music and dance …..

Dand (Danda Jatra or Danda Nata) :

It is considered to be one of the oldest forms of variety entertainment in India. This is mainly ritual dance and performed during the Chaitra parva festival in the month of April. Men perform the dance only. As it is a ritual dance there is no class distinction for participation. Dhol and a Mahuri are the only accompanying instruments in this dance.

Krushnaguru :

Comparing to dand it is rather a modern for of sambalpuri dance..This dance is also performed by Male dancers in a group.They sung bhajans of shri Krishna and play murdung and gini.They use a special instrument for this made of wood and ghoolgola’s are attached to that…A fomour krushnaguru song is “hai krushna hai krushna”.

Dalkhai :

Though Dusserah is the occasion of Dalkhai, it’s the most popular folk-dance of Koshal, its performance is very common on all other festivals such as Bhaijiuntia, Phagun Puni, Nuakhai, etc. This is mostly danced by young women of Binjhal, Kuda, Mirdha, Sama and some other tribes of Sambalpur, Bolangir, Sundargarh and Kalahandi districts under the Koshal region in which men joins them as drummers and musicians. The dance is accompanied by a rich orchestra of folk music played by a number of instruments known as Dhol, Nisan , Tamki , Tasa and Mahuri. However, the Dhol player controls the tempo while dancing in front of the girls.
It is known as Dalkhai because in the beginning and end of every stanza the word is used as an address to a girl friend. The love story of Radha and Krishna, the episodes from Ramayana and Mahabharata, the description of natural scenery are represented through the songs.
The young women dance and sing intermittently. The songs are of special variety with the additive 'Dalkhai Go' which is an address to a girlfriend. While dancing to the uncanny rhythms of the Dhol, they place the legs close together and bend the knees. In another movement they move forward and backward in a half-sitting position. Sometimes they make concentric circles clockwise and anti-clockwise.
The women generally dress themselves in colourful Sambalpuri Saris and wear a scarf on the shoulders holding the ends below in both the hands. Bedecked with traditional jewellery, their robust frames sustain the strains of the dance for long hours.

The Dalkhai dance has several adjunctive forms for all ages and groups :

Dances performed by girl Child : Chhiollai, Humobauli and Dauligit.
Dances Performed by teenagers : Sajani, Chhata , Daika and Bhekani.
Dances Performed by Youths : Rasarkeli, Jaiphul, Maila Jada, Bayamana, Gunchikuta .
The man who worship work, composes “Karma” and “Jhumer” invigorating Lord Vishwakarma and the Karamashani goddess.

Keisabadi :

Only men can take part in Keisabadi dance.Some of them holding a stick two feet in length. They dance in different forms by striking the sticks according to the rhythms of the song they sing. The leader sings first and others follow him. They sing in local dialect and in every stanza they shout " Haido". The main theme of the song is derived from the love story of Radha and Krishna.

Ghumra Naach:

Ghoomra is also known as vira-badya of koshal region. It was used during war times in the past to encourage soldiers. It is also used to give social message like forestation, saving girl child,literacy etc. It is a typical drum. It is just like a big pitcher with a long stem made of clay. The mouth is covered with the skin of a Godhi (a reptile). When played with both hands, it produces a peculiar sound quite different from other varieties of drums.
The dance performed to the accompaniment of this drum is called Ghoomra Nata. It begins fifteen days before the Gamha Puni (full moon in September) and culminates on that night in a ceremonial performance. Young men of various communities fix a Ghoomra each on the chest with string tied the body simultaneouly dance and play.
The performance begins with slow circular movements. The Nisan is a smaller variety of Kettle-drum played with two leather-sticks. The player always places himself in the centre and controls the tempo of the dance. He also indicates change over the movements. After a brief dance sequence in different rhythmic patterns all the dancers move in a concentric circle and then stand erect in a line. Then enters the singer who first sings in praise of Saraswati and other gods and godesses. During the song the drums remain silent. After the prayer-song Chhanda, Chaupadi and other literary folk-songs are sung. Each couplet of a song is followed by a dance. At the end of the each couplet the singer adds 'Takita Dhe' which is a numonic syllable for the time-beats and indicates the dance to begin. The origin of ghumra is Kalahandi dist.

Jhoomar Naach:

This dance type named after the accompanying Jhoomar songs is current among the Mahanta and Munda communities of the Sundargarh district. Among the Mahantas the dance is performed by the men only. Among the Mundas the singers who accompany the dancers sing songs and the dancers follow them in chorus to the accompaniment of Madal. The Mundas are especially experts in this dance particularly in intricate foot steps, movement of hip and wrists and movement of body.

Karma Naach:

Karam or Karma literally means 'fate'. This pastoral dance is performed during the worship of the god or goddess of fate (Karam Devta or Karamsani Devi), whom the people consider the cause of good and bad fortune. It begins from Bhadra Shukla Ekadasi (eleventh day of the brightmoon of the month of Bhadra) and lasts for several days.
This is popular among the scheduled class tribes (e.g., the Binjhal, Kharia, Kisan and Kol tribes) in the districts of Mayurbhanj, Sundargarh, Sambalpur and Balangir. This dance is in honour of Karamsani, the deity who bestows children and good crops
. After the puja is done it is followed by singing and dancing in accompaniment of drum (madal), cymbal etc. The dance performance full of vigour and energy combined with charm of the youth decked with colourful costumes in exuberance of red cloth, set in peacock feathers, skillfully designed ornaments made of small conch shells, brings the onlookers as well as the performers to a mood of trance and ecstasy. In this dance both men and women take part and continue to engross themselves for the whole night. The skillful movement of the young boys with mirror in hand indicates the traditional pattern of love-making in course of dancing and singing. The dance is performed sometimes by boys in group, sometimes by girls in group and sometimes both the sexes together. The subject matter of songs constitutes the description of nature, invocation to Karmasani, desires, aspiration of people, love and humour.

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Samprada :

This type of dance prevalent in only in the Koshal region. It is a standardised performance of singing, playing on the musical instrument which looks like Mridanga but bigger in size and Jhanja locally known as (Kartal), and dancing. The peculiarity of this performance is that the performer displays his capability in gayana, badana and nartan. One cannot be an expert performer in the Bahaka dance unless he acquires adequate knowledge in these three aspects. The tuning of the songs, the stepping movement of feet and rhythmic playing of the musical instruments make the performance very interesting and charming. Bhajan, Janana, Chhanda, Chaupadi and Sanskrit slokas are recited while dancing. The main performer is assisted by another player who is known as palia Bahaka. This type of dance is generally arranged on social and festive occasions.

Biha Naach :

Prevalent among Gond tribes of Kosal in general and Balangir district in particular, this is a marriage dance – a dance of joy. Prior to the dance the bride and bridegroom are smeared with turmeric paste on the marriage pandal (Bedi). After the ritual the bride and groom join others in dance.

Thetak Dance :

This is also a Kosli Sambalpuri folk dance specially perfomed in the Sundergarh district.A male dressed as a female enters the arena. He is called thetak (meaning intermediary). After dancing for sometime the thetak invites 2 or 3 other boys, dressed as girls, who join in the dance arena. After some humorous conversation all of them sing songs in local dialect and dance with the thetak in front. 

Madal Dance : The Gond and Bhunjia tribes of Kalahandi perform Madal dance. The dance has been named after the main instrument ‘madal’ used in the dance. Madal, or Mandal as it is called locally, is an earthen drum with the sides covered with animal skin, which appears a little bigger than the mridanga. The songs sung in this dance are known as ‘Sarudhana’ or small property.

Dhap Dance :

It is performed mostly by the Kondha tribe of Kosal region. Both men and women participate in the dance. Men of one village dance with women of another village. Usually unmarried boys and girls take part. The dance is performed during marriage ceremony and more often for the sake of recreation. The dance is named so because of the accompanying instrument called ‘Dhap.’ The dhap is in the shape of a Khanjari made up of wood with one side open and the other side covered with a piece of animal skin. The dhap dancer holds the dhap with his left hand, the sling slung over his left shoulder, and beats with his right as well as left hand.

Changu Dance :

It is performed by the Bhuyans of Sundergarh district in particular and tribes of Kosal region in general. They dance with an instrument called ‘Changu’ in their hands, hence the name of the dance. It is a group dance in which boys and girls dance together freely.

While dancing the girls are usually veiled and dance opposite the boys. When the girls move forward the boys move backward and vice versa. Hip movements predominate in changu dance. Giridhari Gomango, ex-Chief Minister of Orissa, is a very good exponent of this form of art.

Homo and Bauli Dance :

These two dances are performed by unmarried young girls of Kosal (western Orissa). In this folk dance no musical instrument is played. It is a playful dance performed during auspicious ceremonies.This dance cum traditional game for girls is said to be a thousand years old...

Oraun Dance :

Performed by tribals of Kosal region..It is a dance with circular formation and is initiated by young men. Young girls join later. Both make circles, bending forward and backward, placing left foot in front and right foot at the back. The hands are placed on each others’ waist. Waving of the body from waist upwards, bending of the knees, stamping the right foot backward are some of the peculiar steps of the dance.

Dhangara-Dhangiri Dance of Kandha Tribe :

The Kandhas inhabiting Phulbani, Kalahandi, Balangir and Sambalpur districts perform this dance. Dhangada means unmarried boy and Dhangiri means unmarried girl in Kosli/Sambalpuri & ‘Kui’ language. Boys of one village go to another village where the girls welcome them. They dance together without any instruments. The girls stand in rows holding each other firmly with their arms around each others’ waist. The boys dance merrily in front of and around girls. While the Dhangidis wear special costumes, the boys do not wear any special apparel.

Tiger Dance of Sonepur :

This dance is performed in Binka and Sonepur of Subarnapur district during the month of chaitra. The dancer (only males) paints his bare body with yellow and black stripes like that of a tiger and attaches a suitable tail. One or more dancers move from house to house and after a crowd gathers the dance begins. The dancers are accompanied by a drummer and a bell player who provides the music. The dance is nothing but acrobatic movement in rhythm. They make hissing sounds while dancing. Tiger dance is also performed in Berhampur during the Thakurani Jatra.
 

Besides the above Other popular Koshali/Sambalpuri dances are also there….These forms of sambalpuri dances are mainly perform by professional entertainers.
Some of these popular dance forms of Koshal are:
Dand, Danggada, Mudgada, Ghumra, Sadhana, sabar – Sabaren, Disdigo, Nachina – Bajnia, Samparda and Sanchar .

Musical Instruments Of Koshal

The Vedas refer to four types of musical instruments. They are
(i) Tata (stringed instruments like Ektara, Ghubkudu, Veen, Kendra etc.),
(ii) Sushira (wind instruments like flute, bansi, bansri, mohuri, etc.)
(iii) Ghana (instruments like gongs, symbols, manjiri, gini, kathi, ghanta, ghanti etc.),
(iv) Avanadha (percussion instruments like dunduvi, Nagara, Dhol, Mridanga, Madal, Mardal, Nishan and Khol etc.).

It is the last type of instruments which are extremely important in Sambalpur folk culture.
The folk instruments which are in vogue in the Koshal region are as follows :
Dhulak, Pakhoj, Dugitabla, Mridanga, Mardal, Nalbaja, Dhapada, Timkidi, Nagara, Behela, Khanjani, Dhapli, Muhuri, Bansi, Singh-Kahali, Bir-Ka-hali, Ghulghula, Ghunguru, Kendera, Khadkhadi, Ektara, Ghumra, Gini, Kathi, Jhanj, Dhol, Madal, Nishan and Tasha.

Out of these the Dhol, Madal, Nishan and Tasha are the four oldest percussion instruments without any metamorphosis which are used in combination or in to two in almost all types of folk songs till today. It seems Dhol is the oldest instrument of Koshal region, which is the easiest to make. Madal is the second percussion instrument which shows craftmanship and research over it. Nishan is the miniature of Nagara which is supposed to be carried by the dancer over his shoulder or around his waist, while he dances. Tasha is the another abbreviation of Nishan, for high pitch and faster beats. These four instrumants and their combination create an atmosphere which is the originality of the folk dances and folk songs of Sambalpur region.
Some of the Basic Koshali Msical Instruments with Description:

Dhol- Drum made up of wood & both side are made of cowhide.
Nishan-Drum made up of buffalo's hide & decorated with deer's horn.
Muhari- a type of Sehnai.
Jhanj- A musical metallic instrument
Ganda Baja -A drum-like musical instrument
Mandal-An instrument like Mrudang but mainly used in Ghumura Dance.
Tasa -an one sided drum
Tamki - a tiny one sided drum 6" in diameter played by two sticks

Cuisine of Koshal

KHAJUR KHATA :
Ingredients :
Tomatoes 4 large ones or 1 can (chopped into small pieces)
Onion ½ chopped into small pieces
Panchphutan
1 tspTurmeric powder
1 tspGaram masala
2 tspSugar
2 tbspDates (dry khajur) 8 (whole ones)
Coriander leaves
1 tbspOil
1 tbspSalt (according to taste)

Method :

Heat oil. Add panchphutan and when it starts spluttering add the chopped onions. When onions turn translucent add the chopped tomatoes. Stir for a minute. Add turmeric powder, garam masala and salt. Stir well and let it cook for a minute. Add sugar to it. Stir again. Close it with a lid. Stir well after every two minutes. When it starts boiling add the dates. Cook for two minutes and garnish it with chopped coriander leaves. This dish goes well with hot steaming rice in winter.

Note : If the soup is thick you can add water to make the soup thinner depending on the consistency you want your soup to acquire.

BAIGAN MAIN :
Ingredients :
Yogurt 250ml
Turmeric Powder
2tspRice flour
1tbspWater
3 cupsPanchphutan
1tsp (mixture of 5 spices mentioned earlier in the Main recipe)
Green Chilli chopped
1Eggplant chopped into 2 inch sizes
2Garlic grated
1 cloveOnion chopped into thin long straps
1Tomato chopped finely 1Salt according to taste.

Method :

Mix water,turmeric powder,salt and rice flour to the yogurt and blend it for 2-3 mins.Keep it aside.Heat oil in a pan.Add green chillies and panchphutan.When it splutters add grated garlic.Stir for a minute.Add chopped onions to it.When they turn golden add the chopped eggplants.Sprinkle a little salt.When half done add chopped tomatoes to it.When half done add the blended mixture.Keep on stirring till it starts boiling.Let it boil for 5 mins.Serve it with hot steaming rice and savour the taste.

MASLA MACH (MASALA FISH CURRY)
Ingredients :
(For fish marinade)Fish 500 gmsSalt 2 tspGarlic-ginger paste 2 tspTurmeric powder 2 tspRed chilli powder 2 tsp(For gravy)Coriander powder 2 tspCumin powder 2 tspRed chilli powder 1 tspTurmeric powder 1 tspKashmiri red chilli powder 2 tspOnion 1 (chopped finely)Tomato puree 2 tspGinger-garlic paste 2tspLemon ½ or 1Coriander leaves a bunchKashmiri methi leaves 1 tspMatar (Green peas) ½ cupTomato 2 small size (chopped finely)Sugar/Gud 1 tspOil 1 1/2 cupWater 1 cup

Method :

Mix the fish with the marinade and leave it for a minimum of half-an-hour. In a pan heat 1 cup oil and deep fry the marinated fish. In another pan heat oil. Add chopped onion. When it turns golden add the ginger-garlic paste and fry again for 2-3 mins. Then add the coriander powder, cumin powder, red chilli powder, turmeric powder, kashmiri red chilli powder and the kashmiri methi leaves. Fry again for 2-3 mins till oil starts coming out. Then add the chopped tomatoes, Sugar or gud , salt, green chillies, matar and tomato puree. Mix well and let it cook for 2-3 mins. Then add 1 cup water . Let it cook on low flame for 5-10 mins. Add coriander leaves and lemon juice and serve it hot with rice or roti.

KARDI ACHAR (Bamboo shoot pickle)

Ingredients :

Bamboo shoots ½ can (cut into thin long strands)Lemon juice 2tbspsSalt according to tasteTurmeric powder 1tspGreen chilli 1 (cut into 2-3 pieces)Mustard oil 2tbspsMethod :Wash the bamboo strands well. Add lemon juice , salt, turmeric powder, chilli and mustard oil. Mix well and keep it in a sterilized jar. Keep it in the sun everyday for 14-15 days. You can eat it with rice or chappati

KARDI BHAJA (Fried bamboo shoot strands)

Ingredients :

Bamboo shoot ½ can (cut into thin long strands)Turmeric powder 1tspRice powder 2tspSalt according to tasteOil for fryingMethod :Wash the bamboo strands well. Squeeze the water out of it. Add salt, turmeric powder and rice powder to it. Make flat thin balls of it and deep fry. Serve it hot with rice and dal.Contributed by: Mrs.Meena Panda, Kolkata , West Bengal,

PIYAZ KHATA (Sour Onion Soup )
Ingredients :Onions 1 bigOil 2tsp (for cooking) + for frying the onion ringsGarlic 2cloves (chopped finely)Panchphutan 1tsp (mixture of 5 spices mentioned earlier in the Main recipe)Tomato 1 small (cut into 5-6 pieces)Yogurt 250mlBesan 1tbspTurmeric powder 1tspSalt according to taste

Method :Cut onions into round pieces just like the ones when you cut for salad. Fry them in oil for a little while. The onion rings shouldn’t turn brown in colour. Keep it aside. In a kadahi heat oil. Add the chopped garlic, panchphutan. When they start to splutter add the chopped tomatoes. Fry it for 1-2 mins. In a bowl take the yogurt add besan and whisk it properly. Add water to it according to the amount of consistency you want. Add it to the kadahi and keep stirring till it starts boiling. Add the fried onion rings,turmeric powder and salt. Let it boil for 4-5 mins and serve it with rice.

KABULI CHANA TARKARI (Chickpea Curry)
Ingredients :
Chole (Kabuli chana)500gmsPotato 2Oil 2tbspsOnion (chopped finely)1Onion,ginger & garlic paste 4tbspsTurmeric powder 1tspRed chilli powder 1tspChole masala / Curry powder 1tbspsSalt according to taste

Method :Pressure cook chole and potato with salt. In a pan heat oil. Add chopped onions. When they turn golden brown add the onion, ginger and garlic paste .When oil comes out of it add the chopped tomatoes. Add the turmeric powder, red chilli powder and fry for a little while. When oil starts coming out add the mashed potato to it. Mix well then add the pressure cooked chole to it. Add the chole masala or curry powder, salt and mix it well. Let it boil for a while then serve it hot with roti or paratha.

AAM KHATA (Mango sour soup) Ingredients :
Mango 200gms (chopped into 5-6 pieces)Turmeric powder 1tspPanchphutan 1tspHing 1tspKari patta 6-7 leavesDried red chilli 1Ginger-garlic paste 2tspSugar / Gud (1 cup) or according to the amount of sweet you want to eat.Saunf powder 1tbspMethi powder 1 tsp

Method :In a pan take 1 cup water add the mango pieces, salt and turmeric powder and boil it.In a kadai heat a little oil. Add panchphutan, kari patta, hing and dried red chilli. Fry till the phutan starts crackling. Then add ginger-garlic paste and fry it for 1-2 mins. Add gud or sugar. When it starts boiling add the boiled mango pieces to it. Then add saunf powder and methi powder and serve it with rice and dal.

CHANA TARKARI (GREEN CHOLE CURRY)
Ingredients :Green chole 500gmsPotatoes 3Onion 1 (Chopped finely)Tomato 1 (Chopped finely)Turmeric powder 2 tspCurry powder 1tbspRed chilli powder 1tspKala namak 1tbspSalt according to taste

Method :Pressure cook chole and potato by adding salt to it . Heat oil in a pan . Add the chopped onions . Fry till it turns golden brown . Now add the chopped tomatoes and turmeric powder.Fry till oil comes to the sides.Mash one boiled potato and add it.Mix well and fry for 2-3 mins.Then add the boiled chole and rest of the potatoes cut into 3-4 pieces.Mix properly .fry for 2-3 mins.Add the curry powder , red chilli powder and kala namak. Add water according to the amount of gravy you want and let it boil properly.Serve it hot with roti or rice.

SEMI BAIGAN (Semi eggplant curry)
Ingredients :Semi 500gmsEggplant 1 ( cut into very small pieces)Turmeric powder 2 tspMustard seeds 2 tbspGreen chillies 3Coriander leaves a bunchOil 1tbspJeera 1tspTomato 1 small (chopped into small sizes)Salt as per taste

Method :Cut the semi into 2-3 pieces. Be careful while cutting them as sometimes there are worms in it .Wash them properly. In a pan take semi, eggplant add water and turmeric powder and boil it till it’s done. Grind the mustard seeds, green chillies and coriander leaves. Keep them aside. In a pan heat oil. Add jeera and chopped tomato to it. Later add the boiled semi and eggplant. Fry for 2-3 minutes. Then add the grinded paste. Let it cook for 1-2 mins . Add salt . Let it cook for 2-3 mins . Garnish it with coriander leaves and serve hot.

SEMI
Ingredients :
Semi 500gmsTurmeric powder 2 tspMustard seeds 2 tbspGreen chillies 2Coriander leaves a bunchOil 1tbspJeera 1tspTomato 1 small (chopped into small sizes)Salt as per tasteMilk ½ cup

Method :Cut the sembi into 2-3 pieces. Be careful while cutting them as sometimes there are worms in it.Wash them properly. In a pan take semi add water and turmeric powder and boil it till it’s done. Grind the mustard seeds, green chillies and coriander leaves. Keep them aside. In a pan heat oil. Add jeera and chopped tomato to it. Later add the semi. Fry for 2-3 minutes. Then add the grinded paste. Let it cook for 2-3 mins . Add salt and add milk. Let it cook for 2-3 mins. Garnish it with coriander leaves and serve hot.PS: Semi is eaten along with rice. The grinded mustard seeds add a different flavour to the dish.

BADI JHOL (Urad dal dumpling soup)
Ingredients :
Badis 7-8 (sun dried urad dal dumplings)Ginger-garlic paste 1tbspWater 2 cupsDhania powder 2tspJeera powder 1tspHaldi powder ½ tspLal mirch powder ½ tspSarson ½ tspJeers ½ tspLal mirch 1 broken into 2 halfsGarlic clove 1Ghee 2tbspMilk 1 cupRice flour 1 tbsp

Method :Fry the badis in 1 tbsp ghee for 2-3 mins on medium flame. Take them out and keep aside. In the same kadahi heat ½ tbsp ghee. Add ginger-garlic paste to it. It starts spluttering so add 2cups water immediately. Add dhania powder, jeera powder, haldi and lal mirch powder and let it boil. Meanwhile heat the milk and keep aside. When the water starts boiling and the fried badis and salt. Let the water boil for another 2 mins. Now add the rice flour to the milk . Mix it well and add it to the boling water. Let it boil on low flame for another 2-3 mins.Then keep it aside. In another pan heat the remaining ghee, add garlic crushed or chopped into very small pieces, jeera, sarson and lal mirch. Add this tadka to the badi jhol. It’s best taken with rice whether for lunch or dinner.PS: Badis can be found in every kalahandia’s house. It’s something every kalahandia loves to have during their meal. Badis are of many shapes and varieties and so are the dishes made out of it.

CHAKEL PITHA( A pancake)
Ingredients :1cup white broken biri dal2 cups riceSalt as per tasteOil for making the chakel.

Method :Soak the biri dal and rice separately for 4-5 hours.Grind them separately.Add salt according to taste and whisk them properly.Then mix both the grinded stuffs and whisk again and set aside to ferment.In summer it takes less time to ferment than in winter.In winter leaving the chakel batter near a stove or heater helps in the fermentation.Then just like making dosa heat a non-stick tawa .Put a spoonful of batter .Spread it over the tawa .Pour oil to the sides.Turn it over and fry the other side too.Serve it hot with chutney,pickles or any curry of your choice.This is eaten as a snack in Kalahandi in the morning or in the evening.But this can also be eaten during lunch or dinner.It's not only healthy but aslo very filling.Try this and relish it.

Mansa poorga (Sambalpuri-style goat curry)
Garlic paste, ginger paste, mustard oil and the spice mixture garam masala are standard items in Indian markets and some supermarkets. You can also make your own pastes by mashing up garlic cloves and ginger root.

Mansa poorga (Sambalpuri-style goat curry)

Serves 6

4 tablespoons plain yogurt

1 tablespoon garlic paste

1 tablespoon ginger paste

2 teaspoons turmeric powder, or more to taste

1 teaspoon black pepper, or more to taste

2 pounds boneless goat meat, cut into cubes

3 tablespoons mustard oil

1 teaspoon whole garam masala, or more to taste

Salt to taste

3 medium onions, sliced

2 medium tomatoes sliced

½ cup fresh cilantro, chopped

Mix yogurt, garlic paste, ginger paste, turmeric powder and black pepper together until blended. Toss meat with yogurt mixture and let marinate for at least one hour.

Heat the mustard oil in a pressure cooker over medium heat. When the oil is hot, add the whole garam masala and stir until fragrant. Add the marinated goat meat and cook, stirring occasionally, until the raw smell dissipates. Season with salt. Add the sliced onions and tomatoes, stir and add ½ cup water. Cover and cook as directed by your pressure cooker's manufacturer. (If you have a Hawkins pressure cooker, two whistles are enough.) If
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you don't have a pressure cooker, use a large, lidded pot and simmer the curry for about an hour; you may need to add additional liquid. When the meat is tender, garnish with fresh cilantro and serve with rice, roti or paratha.

Each serving: 278 calories (35 percent from fat); 11 g fat; 2.2 g saturated fat; 33 g protein; 11 g carbohydrates; 87 mg cholesterol; 136 mg sodium; 2 g dietary fiber.