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Showing posts with label Chak Hao. Show all posts
Showing posts with label Chak Hao. Show all posts

Tuesday, July 5, 2016

Chaak Hao Tann ( Or my version of the Black Rice Pancakes from North-East )

A feeling of 'deja vu' overcame me when I first stumbled upon this recipe on the internet. Was it because of an uncanny resemblance to the Arissa pitha? Or was it something else that triggered that sensation ? I am still not very sure apart from the fact that these pancakes had a very solid first impression on me. And that new-found love further intensified when I bit into them for the first time. Of course I tweaked the recipe a little bit keeping my taste buds in mind, but still the results were sensational. For now, I claim to have become a black-rice convert !!

Chak Hao or black rice is a aromatic rice variety that is native to Manipur ( or maybe small pockets in the entire north-east region but I am not too sure of that ). So special is this variety that an Emperor in China had banned the cultivation of this rice for the masses. Hence it came to be known as the 'Forbidden Rice'. This variety of rice contains gluten and hence people with Celiac diseae should not consume it. But for others, this the best variety of rice for a number of reasons.

Black rice has a very high proportion of antioxidants which is crucial to the prevention of cancer and Alzheimer's . Its high anthocyanin content is very much capable of lowering the risk of heart attacks and controlling high cholesterol levels. Plus it is grown organically which results in higher nutrient value and zero exposure to chemicals.

Read on for the recipe ( Sourced from HERE ) -

Preparation Time - 30 mins

Ingredients -

  • 1 cup Black rice
  • 1/2 cup Atta (flour)
  • 3 tbsp powdered jaggery
  • 1 tsp fennel (coarsely powdered)
  • 2 tsp ghee

Preparation - Wash and soak the black rice overnight. Drain the water and transfer to a grinder jar.

Grind the rice into a smooth paste. (If it feels dry, use some the water that we had drained earlier)

Add the powdered jaggery and grind again.

Transfer the batter into a large mixing bowl. Add 1/2 cup flour and the powdered fennel seeds.

Mix everything to get a firm dough. If it feels wet or stick, add a little more flour to make it firm.

Divide the dough into 8 equal portions.

Rub a little ghee on the hands and roll each portion into a ball. Then flatten it into a disc of about 4 mm thickness.

Cooking - Heat a skillet or tawa. Grease with a little ghee.

Place the discs on the skillet and drizzle more ghee on the sides.

Cook on low flame till one side is done. Then flip it over and add a little more ghee. Both surfaces should get a layer of crispness while the center should remain moist. Remove and keep aside.

Allow it to cool down before serving.

Should stay fresh for 3-4 days in the fridge ( not tested yet as mine got over on the same day ).

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