Manipur Paknam Bora Steamed Gram Flour Cake River Herb Meitei

Method

1. 1

   Roast ngari piece in a dry pan 2 minutes. Pound to a paste.

2. 2

   In a bowl mix besan with turmeric, black pepper and the pounded ngari paste.

3. 3

   Add water gradually, whisking, until a thick smooth batter forms — thick enough to pour but not runny.

4. 4

   Fold in finely chopped green chillies, maroi or spring onion and fresh coriander.

5. 5

   Taste before adding salt — ngari provides significant saltiness.

6. 6

   Grease a flat 20 cm pan generously with oil.

7. 7

   Set up a steamer with boiling water.

8. 8

   Pour the batter into the greased pan — it should be about 1.5 cm deep.

9. 9

   Steam on medium heat for 18 to 20 minutes until a toothpick inserted in the centre comes out clean and the top is set and not sticky.

10. 10

    Cool 5 minutes. Cut into squares. Serve warm.