Kholsapori Pitha are very much akin to the Maharashtrian Thalipeet or the Akki roti from Karnataka, the difference being that it is made on an earthen tava. What makes it special is the addition of dried Parijath flower/ Night flowering Jasmine. ❤️
250gms rice flour
3 onions chopped fine
2 green chillies crushed
Coriander leaves chopped fine
Make a batter by adding as much water as is required to the above mentioned ingredients. Heat a skillet. Pour a ladleful of batter and spread a Pitha 6 inches in diameter. Roast on both sides by drizzling oil. Goes well with garlic chutney or Bilahir tok. I enjoyed mine with fresh butter.
Narlikolor Laru or coconut ladoos are an easy to make sweet dish in Assamese cuisine. Here I have posted the quick and easy version.
2 bowls of grated coconut
2 bowls of sugar
A large pinch of kesar /saffron
1heaped tsp elaichi /Cardamom powder
Mix equal quantities of grated coconut and sugar. Add kesar and elaichi powder and microwave on high for four minutes or till the mixture has formed a mass. . Remove. Allow to cool. Apply a little ghee/clarified butter on your palms. Take some of the coconut mixture and shape into ladoos or Laru as the Assamese call it.
Khura is a breakfast made from buckwheat flour from Arunachal Pradesh. I made it with wheat flour and relished it with pickle. Tastes very much like the traditional Mangalorean wheat flour dosa, though this one is made a little bit thick.
250 gms wheat flour
100 gms maida/ all purpose flour
Make a batter of the wheat flour and maida. Add salt and mix well. Pour a ladleful on a hot griddle and drizzle with butter. Roast on both sides and serve hot.