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Jolpan (Assamese: জলপান), or snacks, are often served at breakfast in the Cuisine of Assam, although they may also be served at Bihu festivals or weddings.[1] The word jolpan includes all the preparations namely jolpan, pitha, laru and tea. Other common jolpans served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.[2]

Types of Jolpan[edit]

Variations on jolpan include Bora saul, Komal Saul, Xandoh, Chira, Muri, Akhoi along with curd, jaggery, yogurt and various Pitha.

Bora saul[edit]

Bora saul is boiled and served as Jolpan with curd or milk, jaggery or sugar.

Komal Saul[edit]

Kumol saul 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 with milk or curd, jaggery, yogurt after being immersed in warm water for just fifteen minutes or so.

Chira[edit]

Chira (Flattened rice, also called beaten rice) 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[edit]

Muri (puffed rice) is made by heating sand in a pot, and then throwing in grains of rice. The rice may be washed in brine to provide seasoning. The rice puffs up and is separated from the sand by a strainer. It is served with hot milk or curd and jaggery or sugar.

Xandoh Guri[edit]

It is prepared from Kola bora, Ghiu bora, Pakhi bora or Ronga bora (varieties of Bora saul). The rice is soaked for three to four days and then it is fried. The fried rice is pounded in a dheki, a homemade wooden mill in Assam to pound grains, and sifted to dehusk. Now the pounded and dehusked rice is again fried in hot sand and thus Hurum is prepared. It is served with curd, hot milk, yogurt, sugar or jaggery.

Sunga Saul[edit]

Dehusked Aroi bora saul is soaked for 2/3 hours. Then it is put in an immature bamboo tube and a little water or sometimes coconut milk is added to it. Banana leaf is used as cork. The tube is roasted in fire and Sunga saul is prepared. Removing the tube the substance is served with curd, hot milk, yogurt, sugar etc.

Pithaguri[edit]

Rice flour (Pithaguri in Assamese) is fried and served with hot milk, jaggery and sometimes with ripe banana or ripe jackfruit. It is a common type of jolpan.

Suji[edit]

Suji (Semolina) is also one type of common jolpan, a type of dessert. Like pithaguri it is heated on a frying pan and water is added to make it a paste and then served with hot milk.

Koni-dhan[edit]

The basic preparation consists in washing the millet (Konidhan in Assamese; Koni = tiny; dhan = rice) and toasting it while moving 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.

Kath Aloo[edit]

Yam (Kath aloo in Assamese) is peeled, sliced, added salt and tamarind powder and then deep fried in mastered oil.

Pitha[edit]

Pitha (Assamese পিঠা) is a rice cake or pancake, a thin-flat cake prepared from a batter and cooked on a hot griddle or frying pan. It is an inseparable part of Jolpan in Assam. It is a special class of rice preparation generally made only on special occasions like Bihu in Assam. 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.

Til Pitha[edit]

Til Pitha is a type of pancake. It is a special class of rice preparation and generally made only on special occasions like Bihu in Assam. Bora saul, a glutinous type of rice is soaked and ground. Then a certain quantity of this rice flour is baked, filled up with sesame seeds, ground coconut and dried rind of orange, jaggery etc. and pressed and rolled with many folders. This rice cake is also called Hesa pitha since it is pressed after rolling it as folder by folder.

Ghila Pitha[edit]

Ghila pitha is a type of pancake so called because of its knee cap sized shape. Knee cap is called Ghila in Assamese. Rice flour of Bora saul, one kind of glutinous rice or any common rice is used in it. A paste made of rice flour and jaggery is prepared first and then fried in cooking oil at a certain quantity. Salt is also used instead of jaggery to make salty Ghila pitha. It is generally prepared and served in Bihu in Assam.

Sunga Pitha[edit]

The procedure of preparing Sunga Pitha is almost the same as for Sunga Saul. Rice flour of Xaali saul and Bora saul is mixed with water and jaggery and 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.

Uhuwa Pitha[edit]

Rice flour of xaali saul and bora saul is mixed with jaggery or salt and water and churned thoroughly. The paste is rolled into small balls and flattened and then boiled in water. It is served with tea and also can be eaten with milk.

Tekeli Pitha[edit]

Rice flour of Xaali saul (sunned rice) and Bora saul is mixed with coconut, sugar, a little powder milk. Ground cardamom and dried orange rind can also be added. An earthenware, half filled up with water is set on a hearth. A neat clothe is placed on the beam of the pitcher and 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 of vapor comes from inside the pitcher and subsequently takes a shape. Now it is cut into pieces like a cake and served with tea. This pitha is so called because a tekeli (earthenware) is used in it.

Ketli Pitha[edit]

The method of preparation as well as the substance is as same as tekeli pitha, but a kettle is used here instead of the earthenware. That’s the reason it is called Ketli pitha (Ketli in Assamese means kettle). 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 than tekeli pitha takes.

Laru[edit]

Different types of larus are prepared in the season of Bihu in Assam.

Narikol'or Laru[edit]

Mature coconut is scrapped (or ground) and fried. When sugar is added and mixed well. Then it is toasted over slow fire till the ingredients caramelized and holds on to each other. It is tested its readiness by trying to make a small ball first, if it does then the caramalized coconut pot is take taken out to cool off a little. With help of cold water rubbed on palms, and before it cools down to room temperature, is now rolled into small balls and kept separately to dry. These small balls of coconut are called Narikol Laru. It is served with tea.

Tilor laru[edit]

Tilor laru is a kind of sesame candy. Sesame seeds are fried and kept aside. Jaggery is heated to liquefy and then poured in 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.

Tea[edit]

A cup of tea is inseparable from jolpan or pitha. It is always seen with those items whenever they are served. It is served in form of Black tea, Milk tea, Spiced tea, Lemon tea (adding lemon juice to black tea) etc. It is the hugely consumed beverage in Assam and also can be called a type of dessert.

See also[edit]

References[edit]

  1. ^ Joe Bindloss Northeast India - Page 66 2009 "The Assamese are fond of chira – unhusked rice, beaten flat and softened with yoghurt and jaggery (palm sugar) for breakfast. This is just one of dozens of jolpan.. ."
  2. ^ Raoul Reminiscences of twenty years' pigsticking in Bengal 1893 "Jol-pan literally translated means water and betel leaf ; but the real meaning of it is a slight meal or refreshment, ... It does not cost much to give your beaters and followers a feed of jol-pan : five rupees worth is generally enough .."

External links[edit]


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Jolpan — Please support Wikipedia.
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13 news items

Hindu Business Line

Hindu Business Line
Fri, 31 Jul 2015 04:46:15 -0700

Where I come from, in Assam, tiffin is known as jolpan, a snack consisting of pitha (rice-cakes), laddoo, payosh and so on. During folk festivals like Bihu, jolpan would kick-start a host of other events. My tiffin for school would consist of Bihu ...

Metro

Metro
Sun, 26 Jul 2015 02:56:15 -0700

Jag tycker att Stora Jolpan är asmäktigt att segla till men det finns också äldre halvsunkiga ställen som man inte vet om de är sunkiga eller charmiga. Om man kommer med egen båt så finns det stora ögrupper som man kan lägga till vid och restauranger ...

NDTV

NDTV
Mon, 04 May 2015 00:21:39 -0700

Rice that Binds Someone I love called me a rice eater. I took that with a pinch of salt. Rice is such a versatile ingredient that it's hard to find any other grain as unique as rice. And harder still is not to be obsessed with this wonder grain ...

Mid-Day

Mid-Day
Tue, 13 Jan 2015 19:14:08 -0800

A few weeks ago, Diganta Gogoi, an Assam-born musician living in Mumbai for five years, and his friends, also from the North Eastern state, decided to serve authentic Assamese dishes to city folk on the occasion of Magh Bihu, the Assamese harvest ...

Assam Times

Assam Times
Fri, 18 Apr 2014 10:11:01 -0700

The day began with the traditional and some innovative snacks consisting of Pitha, Laroo, sweets, samosa, jolpan etc. Around 4:00 PM a cultural program started to showcase talents of young and adults by dancing, singing and playing musical instruments.

Assam Times

Assam Times
Sun, 20 Apr 2014 21:07:30 -0700

Then the people relished Jolpan which included doi, bora chaol, gur, cream along with different pithas and laroos. After that Assam Association of Alberta continued with a annual general body meeting . Than the new committee was formed for 2014-2015.
 
Calcutta Telegraph
Sat, 13 Apr 2013 16:15:00 -0700

The food item, traditionally prepared for home consumption, has become one of the most sought-after jolpan (snack) in Assamese households. At present, almost 100 residents from around 30 households in Meteka Laimekuri are engaged in producing the ...
 
Calcutta Telegraph
Mon, 12 Apr 2010 00:00:00 -0700

But the “encore” came for food — complete with jolpan, laroo and pitha. The preparations this year have already begun, with Minnesota hoping to outdo last year's frolic with a few innovative games and performances. This year, the Assamese community ...
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