9799692b348 Nivedhanam: Chaak-hao tann / Black rice pancake - Manipur

Thursday, April 17, 2014

Chaak-hao tann / Black rice pancake - Manipur

Now this week is so much with 4 North Eastern states in a row.. Oh that was a research monger… Had to do so much search and research.  But I am so happy and excited with the learning. Let us start the travel with Manipur, tomorrow will be Meghalaya and then Mizoram and then Nagaland… So visiting the beautiful and picturesque Manipur today. Manipur is very famous for the Martial arts, dance, theatre and sculpture. One state and it has 29 different dialects spoken – wow!!! Also the state’s dance is very popular – Manipuri.. It is a treat to watch for sure… Click here for Youtube video of one such dance. Coming to today’s recipe, it is a delicious and easy breakfast. It is made during the Manipuri festival – Lai haraoba, which literally means “When Gods are happy”. This makes 8 - 10 chaak-hao tanns. I got this recipe from here and loved it.. Rolling the chaak hao tann was so easy, that my little daughter made 2 pieces. She was super excited to do it… Thanks to little hands for help!!
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From Wiki - Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, and several important vitamins[citation needed]. The grain has a similar amount of fiber to brown rice[1] [2][unreliable source?] and like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for the kidney, stomach and liver. Black rice is a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains but more limited in the number of different anthocyanin species present. Black rice was proclaimed as a 'superfood' worldwide largely thanks to an important piece of research by Dr. Zhimin Xu, titled "Black rice rivals pricey blueberries as source of healthful antioxidants". The research stated that “just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants". Several value-added products have since been launched using Black Rice. These include noodles and Black Rice Cracker Chips. In China, noodles made from black rice have been produced.
History of Black Rice - It is believed[by whom?] that Chakhao of Manipur came with the people of Manipur, particularly Meiteis when they first settled on this land.[6] The words Amubi and Angouba stand for black and white, respectively, in Manipuri. Hence, Chakhao amubi and Chakhao angouba were named after the black and white color glutinous aromatic rice endosperm of these cultivars.
Forbidden Rice earned its name because it was once reserved for the Chinese Emperor, for whom it was meant to ensure health and longevity
Ingredients
Black Rice - 100 grams
Raw Sugar - 2 table spoons
Salt - A pinch
Coconut Oil - to cook the chaak-hao tann
Whole Wheat Flour - 1/2 cup - 3/4 cup
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Method
Wash and soak the black rice overnight
Drain the water and grind it to a paste. Add as little water as possible.
I added around 1/3 cup water
Now add the raw sugar and salt and run the blender again
Transfer the batter to a mixing bowl
Add 1/4 cup of flour at a time and knead to a soft dough
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Heat a tawa and add a tea spoon of coconut oil
Divide the dough into 8 - 10 balls
Grease your palm
On a greased aluminum foil, place one ball and make it into a disc with your fingers
Place the discs on the hot tawa and cook it until both sides are done
Remove when they done (both the surface will become crispy)
Serve hot!!
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Sending this to Come, Join for Breakfast

25 comments :

  1. These are so adorable! I have heard a lot about black rice, but never used it. I am thinking of making the kheer with black rice for Nagaland...Maybe i will more and try this out as well. How was the texture? Was it hard or crispy?

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    1. Thanks Sandhya.. It was crispy outer layer and a slightly chewy inside

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  2. a very informative post indeed. never heard of this dish looks wonderful. thanks for posting Soumya

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  3. love the thick blck rice pancakes...yummy with some yogurt

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  4. Beautifully presented pancakes. They look so good. N do you get the black rice in bangalore?

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  5. Wonderful post soumya!! Love the pancakes. That deep color is so inviting!

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  6. Wow, you rock sowmya, i miss black rice here those catchy pancakes are just irresistible and very beautiful choice.

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  7. very delicious , looks like a athirasam

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  8. Chaak hao tann looks like ariselu although the preparation is slightly different. I think it is the color of the rice that gives this color. How sweet of your daughter to pitch in with the preparations.

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  9. Pancakes with black rice.. Sounds interesting dear!!!!

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  10. Lovely pancakes. They would taste great sprinkled with sugar. Saw that in one of the travelogues.

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  11. nice recipe, i am yet to explore black rice

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  12. I was wondering from the time I saw this on FB. Interesting one, Sowmya.

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  13. Very interesting one Sowmya, imagine you got a good recipe that was doable..:)..using black rice was very good here..

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  14. This recipe is surely a keeper. I have some black rice. Need to try these beautiful rotis...

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  15. Very very interesting pancake with black rice.

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  16. I;ve only used black rice before to make thai rice pudding . the pancakes look yum

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  17. Such an intereseting and inviting pancakes with black rice,looks so tempting..

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  18. So nice that you could find this beautiful recipe and the pancakes looks so inviting.Nice post Sowmya...

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  19. This is such a beautiful recipe. Good one.

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  20. This is such a beautiful recipe. Good one.

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  21. wow fantastic black rice pancake from manipur :) looks so delicious , beautifully done !!

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Thank you for reading my blog post. Your comments and feedback is very valuable and I appreciate it very much. Please leave your valuable comments and feedback for this post. Thanks Sowmya

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