Pudoh
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Steamed rice-flour cakes filled with spiced minced pork, a Khasi snack sold in tea shops.
Region: Meghalaya (Khasi Hills)Occasion: Breakfast and tea-time snackTime: 1 hour + soakingServes: 12 piecesNon-vegetarian
Ingredients
- 2 cups rice, soaked 3 hours and ground to a damp flour
- 250 g minced pork
- 1 onion, finely chopped
- 1 tsp ginger, finely chopped
- 2 green chillies, chopped
- ½ tsp turmeric
- Salt to taste
- Banana leaves for wrapping (optional)
Method
- Cook the minced pork with onion, ginger, chilli, turmeric and salt until dry. Cool.
- Mix the rice flour with a pinch of salt and a little water to a soft dough.
- Take a small ball of dough, flatten it, place a spoon of pork in the centre and close it into a round cake.
- Wrap in banana leaf if using, and steam for 20 minutes.
- Serve warm with red tea.
History
Pu is a general name for Khasi rice cakes; pudoh is the version with meat (doh) inside.
Significance
Pudoh and other rice cakes are part of the morning tea habit in Meghalaya.