AI-generated image
Jolpan
জলপান · Assam's Bihu breakfast of flattened rice, curd and jaggery
Jolpan is how Assam starts the morning of Magh Bihu and Bohag Bihu, and how guests are welcomed in villages all year: a bowl of chira (flattened rice), muri, or sticky bora saul, served with thick curd, yellow jaggery or gur, and sometimes cream. It is not cooked so much as assembled, and every family has its own order: soak the chira, top with doi, crumble in gur. Variants such as komal saul (a soft rice that needs only soaking) are also jolpan. Chef's tip: rinse the chira quickly and drain it at once; a long soak turns it to paste.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Method
0/4 doneStep 1: Put 3 ½ oz thick flattened rice (poha / chira) in a sieve and rinse under cold running water for 15–20 seconds, just until every flake is wet. Drain and leave 5 minutes; the flakes will swell and soften but stay separate. Common mistake: soaking in a bowl, which turns them mushy.
Step 2: Whisk 9 oz thick plain yogurt (doi) with 1 pinch salt until smooth.
Step 3: Divide the chira between two bowls, spoon over the curd and crumble over 2 ⅛ oz jaggery or liquid gur.
Step 4: Add 1 ripe banana slices, a spoon of 3 tbsp cream (malai) and a sprinkle of ⅔ oz puffed rice (muri) or rice crispies if using, for crunch. Mix as you eat.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 12 g
- Carbs
- 82 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jolpan take?
- About 10 minutes in total.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thick flattened rice (poha / chira)?
- Any long-grain rice, same amount.
- What can I use instead of thick plain yogurt (doi)?
- Sour cream or buttermilk, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Methi palak dhokra
A soft, spongy, low-calorie dhokra made from soaked black-eyed beans blended to a batter with fresh fenugreek, spinach and green chilli-ginger paste, lifted with fruit salt and steamed. Cut into squares and serve with green chutney as a snack or light meal.