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Chak Hao Tann ( Black Rice Pancakes From Manipur )

Chak Hao Tann ( Black Rice Pancakes From Manipur )
Chak Hao Tann ( Black Rice Pancakes From Manipur )
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for breakfast , Snacks
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About this Recipe

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. These black rice 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 !!

Ingredients & Quantity
  • 1 cup Black rice
  • 1/2 cup Atta (flour)
  • 3 tbsp powdered jaggery
  • 1 tsp fennel (coarsely powdered)
  • 2 tsp ghee
How to cook?
  1. Wash and soak the black rice overnight. Drain the water and transfer to a grinder jar.
  2. 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.
  3. Transfer the batter into a large mixing bowl. Add 1/2 cup flour and the powdered fennel seeds.
  4. Mix everything to get a firm dough. If it feels wet or stick, add a little more flour to make it firm.
  5. 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.
  6. Heat a skillet. Grease it with a little ghee.
  7. Place the discs on the skillet and drizzle more ghee on the sides.
  8. 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.
  9. Allow it to cool down before serving.
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