Jolpan

Jolpan(Assamese:জলপান), or snacks, are often served atbreakfastin thecuisine of Assam, although they may also be served atBihufestivals or weddings.The wordjolpanincludes all the preparations namelyjolpan,pitha,laruandtea. Other common items served forbreakfastmay includeroti,luchi,ghugniand sometimesparathaetc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.
Variations on jolpan includeBora saul,Komal Saul,Xandoh,Chira,Muri,Akhoialong withcurd,jaggery,yogurtand variousPitha.
Bora saul(Assamese: বৰা চাউল) is boiled and served as Jolpan withcurdormilk,jaggeryorsugar. Mostly used in Northern Assam.
Kumol saul(Assamese: কোমল চাউল) is a unique type of rice from Assam that can be eaten without cooking. It is rendered fluffy and edible by being soaked in water for a short time. The rice may be eaten withmilkorcurd,jaggery,yogurtafter being immersed in warm water for just fifteen minutes or so.
Chira(Flattened rice, also called beaten rice,Assamese: চিৰা) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. It can be eaten raw by immersing it in plain water or milk or curd, with salt or sugar or jaggery to taste, or lightly fried in oil.
Muri(puffed rice) is made by heating sand in a pot, and then throwing in grains of rice. The rice may be washed inbrineto provide seasoning. The rice puffs up and is separated from the sand by astrainer. It is served with hot milk or curd and jaggery or sugar. The puffed rice made fromBora saulis popularly known as Hurum.
(Assamese: সান্দহ গুৰি) It is prepared fromKola bora,Ghiu bora,Pakhi boraorRonga bora(varieties ofBora saul). The rice is soaked for three to four days and then it is fried. The fried rice is pounded in adheki, a homemade wooden mill inAssamto pound grains, and sifted to dehusk. Now the pounded and dehusked rice is again fried in hot sand and thusHurumis prepared. It is served withcurd,hot milk,yogurt,sugarorjaggery.
DehuskedAroi bora saulis soaked for 2/3 hours. Then it is put in an immature bamboo tube and a little water or sometimescoconut milkis added to it.Banana leafis used ascork. The tube is roasted in fire andSunga saulis prepared. Removing the tube the substance is served withcurd,hot milk,yogurt,sugaretc.
Rice flour(PithaguriinAssamese) is fried and served with hot milk, jaggery and sometimes with ripe banana or ripe jackfruit. It is a common type of jolpan.
Suji(Semolina) is also one type of commonjolpan, a type ofdessert. Likepithaguriit is heated on a frying pan and water is added to make it a paste and then served with hot milk.
The basic preparation consists of washing themillet(KonidhaninAssamese;Koni= tiny;dhan= rice) and toasting it while moving it until one notes a characteristic scent. Then five measures of boiling water for each two measures of millet are added with some sugar or salt. The mixture is cooked covered using low flame for 30–35 minutes.
Yam(Kath alooinAssamese) is peeled, sliced, added salt and tamarind powder and then deep fried in mustard oil.
Pitha(Assamese পিঠা) is arice cakeorpancake, a thin-flat cake prepared from abatterand cooked on a hotgriddleorfrying pan. It is an inseparable part of Jolpan in Assam. It is a special class of rice preparation generally made only on special occasions likeBihuinAssam. Made usually with soaked and ground rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are-Til Pitha,Narikol Pitha,Ghila Pitha, Xutuli Pitha, Sunga Pitha, Bhapotdiya Pitha, Lakhimi Pitha, Tora Pitha, Tekeli Pitha, Muthiya Pitha or Kholasapori Pitha.
Kachi Pithais a type ofpancake. It is a special class of rice preparation and generally made only on special occasions likeBihuinAssam.Bora saul, a glutinous type of rice is soaked and ground. Then a certain quantity of this rice flour is baked, filled up withsesameseeds, groundcoconutand dried rind oforange,jaggeryetc. and pressed and rolled with many folders.
Ghila pithais a type ofpancakeso called because of itsknee cap-sized shape. Theknee capis calledGhilainAssamese. Rice flour ofBora saul, one kind of glutinous rice or any common rice is used in it. A paste made of rice flour andjaggeryis prepared first and then fried in cooking oil at a certain quantity.Saltis also used instead ofjaggeryto make saltyGhila pitha. It is generally prepared and served inBihuinAssam.
The procedure of preparingSunga Pithais almost the same as forSunga Saulexcept for the fact that the preparation of sunga pitha involves grounded rice or rice flour instead of whole rice as in Sunga saul .Rice flourofXaali saulandBora saulis mixed with water andjaggeryand churned thoroughly. Then the paste is put in an immature bamboo tube corked with banana leaf and roasted over a fire. The bamboo tube is removed to leave a solid cylinder of pitha. This is cut into pieces and served with hot milk.
Rice flourofxaali saulandbora saulis mixed withjaggeryorsaltand water and churned thoroughly. The paste is rolled into small balls and flattened and then boiled in water. It is served withteaand also can be eaten with milk.
Rice flourofXaali saul(sunned rice) andBora saulis mixed withcoconut,sugarand a littlepowdered milk. Groundcardamomand dried orange rind can also be added. Anearthenware, half filled up with water is set on ahearth. A neat cloth is placed on thebeamof thepitcherand the flour mixture is put in it. Now the beam is covered with a cork and fire is set in the hearth. The substance is baked with the heat ofvaporthat comes from inside the pitcher and subsequently takes shape. Now it is cut into pieces like a cake and served withtea. Thispithais so called because atekeli(earthenware) is used in it.
The method of preparation as well as the substance is as same astekeli pitha, but akettleis used here instead of the earthenware. That’s the reason it is calledKetli pitha(KetliinAssamesemeanskettle). Here the kettle-cork is kept upside down on the kettle and the substance is put on it. It usually takes less time to be baked thantekeli pithatakes.
Different types of larus are prepared in the season of Bihu in Assam.
Maturecoconutis scrapped (or ground) and fried. Then sugar is added and mixed well. Then it is toasted over slow fire till the ingredients caramelize and hold on to each other. Its readiness is tested by trying to make a small ball first; if it does, then the caramelized coconut pot is taken out to cool off a little. With the help of cold water rubbed on palms, and before it cools down to room temperature, it is now rolled into small balls and kept separately to dry. These small balls of coconut are calledNarikol Laru. It is served with tea.
Tilor laruis a kind ofsesame candy.Sesame seedsare fried and kept aside.Jaggeryis heated to liquefy and then poured into the heap of fried sesame seeds. They get sticky and the substance is rolled into small balls and kept separately to dry. These balls are served with tea.
A cup ofteais inseparable fromjolpanorpitha. It is always seen with those items whenever they are served. It is served in the form ofBlack tea,Milk tea,Spiced tea, Lemon tea (adding lemon juice to black tea) etc. It is a hugely consumedbeveragein Assam and also can be called a type ofdessert.