Chak Hao Tann Recipe: Manipur’s Forbidden Black Rice Pancakes
16 hours
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About Chak Hao Tann Recipe: Manipur's Forbidden Black Rice Pancakes
Discover the magic of Chak Hao Tann, delectable black rice pancakes hailing from Manipur, India. Made with Chak Hao, or black rice – once known as the 'Forbidden Rice' due to its exclusivity – these pancakes offer a unique flavor and texture. My first bite was a revelation, inspiring me to create this slightly tweaked recipe, which I hope you'll enjoy.This recipe uses a blend of black rice and wheat flour for the perfect balance. The addition of jaggery provides a subtle sweetness, while fennel seeds add a warm, aromatic touch. It's a relatively simple recipe, yet it delivers an incredibly rewarding culinary experience. Whether you're a seasoned cook or a curious home chef, this recipe is sure to impress. Prepare to be amazed by the depth of flavor and the satisfyingly chewy texture of these unique pancakes. Get ready to become a black rice convert!
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Recipe Time & More
Prep10 hours
Cook6 hours
Total16 hours
Ingredients
Dry Ingredients
- 1/2 cup Whole Wheat Flour all-purpose flour can be substituted
- 3 tbsp Jaggery powdered
- 1 tsp Fennel Seeds coarsely powdered
Cooking Oil
- 2 tsp Ghee plus extra for greasing and cooking
- 1 tbsp Vegetable Oil alternative to ghee for greasing the pan
Instructions
Prepare the Black Rice
- Wash the black rice thoroughly and soak it in 1/2 cup of water overnight. Drain the excess water in the morning.
Grind the Rice
- Transfer the soaked black rice to a blender. Grind into a smooth paste, adding a little of the reserved soaking water if needed to achieve a smooth consistency.
- Add the powdered jaggery and grind again until well combined.
Combine the Batter
- Transfer the rice batter to a large mixing bowl. Add the wheat flour and powdered fennel seeds.
- Mix well until a firm, workable dough forms. Add a little more flour if the dough is too wet or sticky.
Shape the Pancakes
- Divide the dough into 8 equal portions. Lightly grease your hands with ghee or oil.
- Roll each portion into a ball, then flatten it into a disc about 4 mm thick.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the pan with ghee or oil.
- Place the flattened discs onto the hot pan. Drizzle a little more ghee or oil around the edges of each pancake.
Finish Cooking
- Cook on low heat until the bottom is golden brown and slightly crisp. Flip and cook the other side until golden brown and crisp, adding more ghee or oil as needed. The center should remain slightly soft.
- Remove from the pan and set aside.
Serve
- Allow the pancakes to cool slightly before serving. Serve warm.
Recipe Notes
Expert Tips for Perfect Chak Hao Tann
- For a sweeter pancake, increase the amount of jaggery to your liking.
- If you don't have ghee, you can substitute with vegetable oil or coconut oil.
- Soaking the black rice overnight is crucial for a smoother batter and better flavor development.
- Adjust the cooking time based on your stovetop; low and slow cooking ensures even browning and a moist interior.
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Recipe Nutrition
Calories: 241kcalCarbohydrates: 47gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 21mgPotassium: 108mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Sweta Biswal
Articles: 91
4 Comments
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This looks divine! Can’t wait to make it.
We make black rice pongal. This pancake is also an interesting concept using black rice 🙂
Looks so delicious! Thanks for the recipe.
What a delicious recipe! Thanks for posting.