Chaak Hao Tann ( Black Rice Pancakes ) | How to make Chaak Hao Tann ( Black Rice Pancakes )

By sweta biswal  |  5th Jul 2016  |  
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  • Chaak Hao Tann ( Black Rice Pancakes ), How to make Chaak Hao Tann ( Black Rice Pancakes )
Chaak Hao Tann ( Black Rice Pancakes )by sweta biswal
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

34

0





About Chaak Hao Tann ( Black Rice Pancakes )

A delicious vegan recipe from the North east adapted to my taste !!

The delicious and mouthwatering Chaak Hao Tann ( Black Rice Pancakes ) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chaak Hao Tann ( Black Rice Pancakes ) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Chaak Hao Tann ( Black Rice Pancakes ). sweta biswal shared Chaak Hao Tann ( Black Rice Pancakes ) recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious Chaak Hao Tann ( Black Rice Pancakes ). Try this delicious Chaak Hao Tann ( Black Rice Pancakes ) recipe at home and surprise your family and friends. You can connect with the sweta biswal of Chaak Hao Tann ( Black Rice Pancakes ) by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chaak Hao Tann ( Black Rice Pancakes ) can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chaak Hao Tann ( Black Rice Pancakes ) with other users

Chaak Hao Tann ( Black Rice Pancakes )

Ingredients to make Chaak Hao Tann ( Black Rice Pancakes )

  • 1 cup black rice
  • 1/2 cup whole wheat atta
  • 4 tbsp jaggery
  • 1 tsp fennel powder
  • 2 tsp ghee for frying

How to make Chaak Hao Tann ( Black Rice Pancakes )

  1. Wash and soak the black rice overnight. Drain the water and transfer to a grinder jar.
  2. Grind the rice into a smooth paste. (If it feels dry, use some the water that we had drained earlier) Add the powdered jaggery and grind again).
  3. Transfer the batter into a large mixing bowl. Add 1/2 cup flour and the powdered fennel seeds.
  4. Mix everything to get a firm dough. If it feels wet or stick, add a little more flour to make it firm.
  5. Divide the dough into 8 equal portions.
  6. Rub a little ghee on the hands and roll each portion into a ball. Then flatten it into a disc of about 4 mm thickness.
  7. Heat a skillet or tawa. Grease with a little ghee.
  8. Place the discs on the skillet and drizzle more ghee on the sides.
  9. Cook on low flame till one side is done. Then flip it over and add a little more ghee. Both surfaces should get a layer of crispness while the center should remain moist. Remove and keep aside.
  10. Allow it to cool down before serving.

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