Gram flour batter steamed with fresh river herbs and ngari into a dense savoury cake — a distinctive Meitei protein preparation that functions as both a snack and a meal accompaniment.
Ingredients
1 cup besan (gram flour)
1 piece ngari — roasted and pounded to paste
2 green chillies — finely chopped
1/4 cup maroi nakupki or spring onion — finely chopped
1/4 cup fresh coriander — chopped
1/4 tsp turmeric
1/4 tsp black pepper
Water — to make a thick batter (approximately 1/2 cup)
Salt to taste
Oil for greasing
Method
Roast ngari piece in a dry pan 2 minutes. Pound to a paste.
In a bowl mix besan with turmeric, black pepper and the pounded ngari paste.
Add water gradually, whisking, until a thick smooth batter forms — thick enough to pour but not runny.
Fold in finely chopped green chillies, maroi or spring onion and fresh coriander.
Taste before adding salt — ngari provides significant saltiness.
Grease a flat 20 cm pan generously with oil.
Set up a steamer with boiling water.
Pour the batter into the greased pan — it should be about 1.5 cm deep.
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.