Food Of Chhattisgarh

About Food of chhattisgarh

The cuisine of Chhattisgarh serves a wide range of mouth watering dishes and they are enriched with the qualities of protein, vitamins, minerals and iron.

Another specialty of Chhattisgarh is that the people of this state consider their guests as the representative of God They make sure that their guests are served with the best quality food of the state. The rich divergent culture, palate and traditions of the nation is imbibed in the soil of Chhattisgarh. Although the savor and savory has been blending and evolving with the confluence of immigrants from the north and south; yet the essence still remains .The major dishes and savories here are mostly made of rice and assorted ingredients. Not much of spice, a pinch of salt and mostly oil less.


Yummilicious steamed dumplings! The tastier and healthiest dish prepared in the land of Chhattisgarh. Muthia is served as breakfast in most rural regions, during the winters. Much goes in the preparation of Muthia is prepared with rice batter, made into dumplings hard boiled and seasoned with the spices and assortments available in Chhattisgarhi soil. Since it doesn’t spoil away soon without any refrigeration, it is consumed by the peasants in the noon, working on the farms

Red cinte chapdha

Bastars tribal people with food in the sauce-red Chinte Chapdha is considered especially delicious and medicinal. Found in the forest red Chinta Chapdha called. Use this sauce to eat with great relish by the rural Bstria  Chapdha Lohandigudha rural town resident said tomatoes, coriander and chili from Mirsn Chapdha is the delicious sauce.According to the villagers from taking malaria and dengue disease is cured. It is believed that ordinary fever usually sit under rural tree Chapdha Red Chiton are Ktwate themselves, it is fever. Chapdha tribal sauce essentially contains food. Bastar in abundance in hot markets Chapdha Rs 5 is sold in mourning. Visiting rural forest tree Gamchha, spread a cloth loudly shaking branches, which fall under Chinten Jdkr collecting them, brought the market to sell.

Angakar roti

The Morning’s breakfast is from Chhattisgarh,Rice being the staple cultivation there,one would find it used extensively.This recipe Angakar roti,is very similar to the extremely popular Akki roti prepared in karnataka.A Simple rice based dish from the tribal group of the state.Angakar Roti/Rice Roti,hand flattened roti made with rice it takes hardly 15-20 mints .Chusela

Chusela is kind of rice poori. Made from plain rice flour poori, deep fried in oil. These pooris  are supposes to be last for 2 days and essentially carried during traveling.

Dehati vada

These vada are made up of urad dal (urad dal paste) for making it more tasty onion,green chillies,ginger,coriander leaves are added. Frying them till it is golden brown best served with evening tea and with  any chutney or sauce.

Rice pakora

These rice pakora have a crisp texture from out and soft from within,they are so good,that you won’t come to know that these pakoras are made from rice.It can be made by some lateover rice. These rice pakoras are quick to prepare and make for a nice brunch or evening tea snack best served with green chutney or tomato sauce or dry onion-garlic chutney

Chhattisgarhi Kadhi Pakoda

Kadhi Pakoda or Kadhi Pakora is incredible side dish with steamed rice and arranged in different system crosswise over different states in India. Fundamental besan, yogurt blend stays same however the seasoning contrasts in the greater part of the kadhi formulas obviously not considering Sindhi Kadhi in which yogurt is not utilized. Kadhi pakora or as we call it kadhi chawal since typically kadhi is presented with steamed rice or jeera rice for a delightful and solace dinner.


Tilghur is a sweet ball, prepared from sesame seeds dip in dark jaggery mix, with roasted peanuts. The same is also known Til Ke Laddoo. This sweet ball is usually made in the Makar Sankranti festival of the Hindus and is a special treat in the state of Chhattisgarh.

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