Putharo is a traditional steamed rice cake, a simple yet satisfying snack enjoyed in Meghalaya, particularly among the Khasi tribe. Made from fermented rice batter, these fluffy cakes are often paired with local chutneys or curry. Whether enjoyed for breakfast or as a light evening snack, Putharo is a versatile dish loved by all ages.
Ingredients:
Rice flour
Water for making batter
Banana leaves for steaming
Salt to taste
Recipe:
Soak rice overnight, then grind into a fine batter.
Add a pinch of salt and water to create a smooth, flowing batter.
Line a steamer with banana leaves and pour the batter into small molds or directly on the leaves.
Steam for about 15-20 minutes until the rice cakes are firm and fluffy.
Serve with spicy chutney, dal, or alongside Dohneiiong for a savory meal.
Cultural Insight:Putharo is often served during festivals, religious ceremonies, or family gatherings. It’s one of the many rice-based dishes that highlight Meghalaya’s reliance on rice as a staple crop. The use of banana leaves for steaming adds an aromatic element to the dish, making it a sensory delight.
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