Putharo - Meghalaya Special | How to make Putharo - Meghalaya Special

By Priya Srinivasan  |  26th Apr 2016  |  
4.5 from 2 reviews Rate It!
  • Putharo - Meghalaya Special, How to make Putharo - Meghalaya Special
Putharo - Meghalaya Specialby Priya Srinivasan
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About Putharo - Meghalaya Special Recipe

A Gem of a recipe, i loved reading about North Eastern cuisine, when I did a post an year ago. Putharo is a simple steamed rice cakes served for breakfast or as snack. Traditionally putharo, is served with Doh-nei-iong (pork with black sesame seeds) or Doh-jem (again pork with softer intestines) or tyrungbai (fermented soya bean paste) but they taste good as such, when served warm.

Putharo - Meghalaya Special, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Putharo - Meghalaya Special is just mouth-watering. This amazing recipe is provided by Priya Srinivasan. Be it kids or adults, no one can resist this delicious dish. How to make Putharo - Meghalaya Special is a question which arises in people's mind quite often. So, this simple step by step Putharo - Meghalaya Special recipe by Priya Srinivasan. Putharo - Meghalaya Special can even be tried by beginners. A few secret ingredients in Putharo - Meghalaya Special just makes it the way it is served in restaurants. Putharo - Meghalaya Special can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Putharo - Meghalaya Special.

Putharo - Meghalaya Special

Ingredients to make Putharo - Meghalaya Special

  • 1/2 cup Rice flour (If available, red rice flour is preferred)
  • 2 tbsp powdered jaggery
  • 2 tbsp freshly grated coconut
  • A pinch of salt
  • Few sprinkles of water

How to make Putharo - Meghalaya Special

  1. I used store-bought rice flour,so i dry roasted the flour for 2 minutes, until it was too hot to touch. Let it cool and then proceed to make the putharos.
  2. If using home-made rice flour, then skip the above step.
  3. Take the rice flour in a flat plate, add salt and sprinkle warm water 2-3 times and start mixing the rice. you should be able to hold the flour in your fist and when pressed, it should hold shape and when crumbled it should crumble well. Add jaggery and fresh coconut, mix it well.
  4. Take two small bowls/silicon moulds or a flat earthen ware will also do good. I used two steel katoris, grease the bowls, fill the bowls with the rice flour mixture. I filled till half of their capacity.
  5. Cover the bowls with a piece of parchment paper, to avoid water dripping into the bowl while steaming. Steam to cook for 10-12 minutes.
  6. Remove from the steamer, let it cool for 2 minutes, the carefully unmould it on to a serving plate.
  7. Serve warm.

Reviews for Putharo - Meghalaya Special (2)

Tina Francis3 years ago

can we idli vessel or pressure cooker?

Shilpa lad3 years ago

Lovely dish priya! Very unique and different :D