Zan (millet dough)
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A thick, smooth dough-like porridge of finger-millet flour stirred into boiling water, eaten with vegetables, meat or chilli.
Region: Arunachal Pradesh, especially among the Monpa of Tawang and West KamengOccasion: Everyday meal; farm workTime: 20 minServes: 3Vegan
Ingredients
- 1 cup finger-millet (ragi/marua) flour
- 2½ cups water
- A pinch of salt (optional)
- Vegetable or meat curry, or chilli paste, to serve
Method
- Bring the water to a rolling boil with the salt.
- Lower the heat and sprinkle in the millet flour little by little, stirring hard with a wooden stick or spatula to stop lumps.
- Keep stirring and pressing against the side of the pot for 8–10 minutes until it forms a thick, smooth mass that leaves the sides.
- Shape into portions with a wet spoon or hands.
- Serve hot with a vegetable, meat or cheese curry, pinching off pieces of zan to eat with it.
History
Millets have long been grown on the hill slopes of Arunachal Pradesh, including in shifting (jhum) fields, and are hardier than rice in poor soils.
Significance
Zan is a filling, everyday food in many hill homes. Millets are also used to brew traditional drinks for festivals.