Manipur is one of the seven states of Northeast India. The state is bound by Nagaland in the north, Mizoram in the south, Assam in the west, and by the borders of the country Burma in the east as well as in the south. The state capital of Manipur is Imphal.
Manipur before being a part of India, was one of the many hundreds of kingdoms of the south and southeast Asia. The history of Manipur dates back from nearly 3000 B.C. Manipur also has its own traditional way of living, which is also one of the oldest of the region. Sanamahism was followed by the Meetei community and some related communities of Manipur. Later, it got influenced by Hinduism. Then in the 19th century with the arrival of the British, many tribal people were converted to Christianity.
Manipuri cuisines are simple, organic and healthy. Dishes are typically spicy foods that use chili pepper rather than garam masalas hence healthy, simple and organic foods. Most of the cuisines doesn't use oil as its ingredients. The staple diet of Manipur consists of rice, large varieties of leafy vegetables (of both aquatic and terrestrial) and fishes.[1] Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local markets. The cuisines are very seasonal, each season having its own special vegetables and preparations. The taste is very different from mainland Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region.
Preparation time: 20 ~ 30 minutes
Soaking time: overnight
Cooking time: 20 ~ 25 minutes
Serves: 4~6
Ingredients:
100 g black rice.
2 ~ 3 tbsp sugar or to taste
¾ cup Whole wheat flour.
¼ tsp of salt
coconut oil for frying
Method:
1. Wash and Soak the rice overnight.
2. Drain the water from the soaked rice and use the water for grinding.
3. Grind the rice with by adding sufficient water to a smooth batter. Add sugar, salt and blend once.
4. Transfer it to mixing bowl and add flour little by little to make a dough as we do for chappathi dough.
5. Knead the dough for few minutes and divide the it into 12 equal portion balls.
6. Grease thali plate or ziplock cover. Meantime heat tawa or griddle on medium heat.
7. Take a dough ball and gently press with your pam to spread the dough to 3 inch circle. Do the same with rest of the dough.
8. Place the flattened dough on the warm griddle and cook both side untill done or brown spot appear on both the side. Brush with coconut oil.
9. Serve hot or warm to enjoy the crispness of Manipur Chaak Hoa tann.
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Manipuri Chaak Hoa Tann / Kavuni RicePreparation time: 20 ~ 30 minutesSoaking time: overnightCooking time: 20 ~ 25 minutesServes: 4~6Ingredients:100 g black rice.2 ~ 3 tbsp sugar or to taste¾ cup whole wheat flour.¼ tsp of saltcoconut oil for frying.Method:1. Wash and Soak the rice overnight.2. Drain the water from the soaked rice and use the water for grinding.3. Grind the rice with by adding sufficient water to a smooth batter. Add sugar, salt and blend once.4. Transfer it to mixing bowl and add flour little by little to make a dough as we do for chappathi dough.5. Knead the dough for few minutes and divide the it into 12 equal portion balls.6. Grease thali plate or ziplock cover. Meantime heat tawa or griddle on medium heat.7. Take a dough ball and gently press with your pam to spread the dough to 3 inch circle. Do the same with rest of the dough.8. Place the flattened dough on the warm griddle and cook both side untill done or brown spot appear on both the side. Brush with coconut oil.9. Serve hot or warm to enjoy the crispness of Manipur Chaak Hoa tann. www.sarasyummyrecipes.com
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Such an interesting and delicious dish from Manipur, they came out super prefect, i can have it for my lunch.
Never tasted black rice but love the color of chaak hoa tann.
Healthy Addai dear
Interesting pancake.
same pinch again!! I also made this... it was yumm
definitely a very different dish.. looks exotic
Looks so nice. Need to try this as I have some black rice...
Perfectly made black rice pancakes.
great use of black rice which ive only used to make Thai rice pudding
very different version! good one.
Now these are definitely different. I looked at the pics and assumed these were ragi rotis.
Awesome and exotic. Such a yum dish
Wow this is deliciously different. What is the dry flour you have used? Rice?