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!!


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

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

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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