Volume: 5, Issue: 1, Year: 2021

Scientific Research Journal of India

Research Article

A Study on Ready to Use Traditional Rice-based Snacks of Assam,

India

Minakshi Borah Kaman

Krishi Vigyan Kendra, Goalpara ICAR- NRC on Pig, Dudhnoi, Goalpara, Assam, India.
Submission: 12/08/2021; Published: 17/11/2021
Corresponding author: Mob. 7399434600, E-mail: mborahkaman@gmail.com

ABSTRACT
Traditional snacks made from rice or other cereals and minor millets are common throughout the world
especially in Asia. The soil and climatic condition of Assam is suitable for growing different glutinous and non-
glutinous rice varieties. The glutinous or waxy rice kernels, which is mainly used for preparation of rice-based
snacks of Assam are sticky and glossy retaining their shape with very little volume expression on cooking.
Different communities have different style of preparation, consumption, processing and preservation of rice-
based products, which are either appearing in modern form with simplified technology and some are gradually
going out of use over the ages due to its tough preparation technique. The study was conducted at 5 villages of
Jorhat district and surveyed for local rice-based snacks. Twelve varieties of traditional rice-based snacks eaten by
the people of Assam were identified and their processing methods were studied. Since the traditional rice-based
snacks contains very little oil in its preparation, the calorific value is very low and it can be considered as an ideal
snack for people of Assam.
Keywords: Traditional Snacks, Glutinous rice, Assam, Processing method.

INTRODUCTION
Cereal grains have been a major
component of man’s diet throughout the
world for centuries. Rice (Oryza sativa
L.) is one of the two most important
cereals in the world, its total production
comparing favourably with that of
wheat. Traditional snacks made from
rice or other cereals and minor millets
are common throughout the world
especially in Asia. Rice noodles are
common in the South East Asian
countries while in India idli, dosa, pitha
and puffed rice are very much common
(Murugkar, 2005). In Assam, rice is
staple for almost all sections of the
community. The soil and climatic
condition of the state is suitable for
growing different glutinous and non-
glutinous rice varieties. The glutinous or
waxy rice kernels are sticky and glossy
retaining their shape with very little
volume expression on cooking (Sharma
et. al. 1988). The starch fraction is
almost continuously made up of
amylopectin (Kush et. al. 1979). Various
types of ready to prepare and ready to
eat rice products are a part of daily and
festival food of Assamese people.
Different communities have different
style of preparation, consumption,
processing and preservation of rice
products which are either appearing in
modern form with simplified technology
or are gradually going out of use over
the ages. Different traditional methods
for processing rice products are in
practice which involves a series of steps
like soaking, parboiling, roasting,

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 Scientific Research Journal of India (ScReJI)
grinding etc. Due to the complex and
variegated processing method, most of
the snacks are not easily available in the
market. Some of the products are
available during festival time only. As a
result, consumption of these highly
popular traditional products has fallen
to relatively low level specially in urban
areas. Although several rice-based foods
like idli, dosa, poha etc. from different
parts of India have been studied, there is
no documentation on similar foods,
indigenous to state of Assam. Therefore,
the objective of this study was to look
for rice-based foods, practiced
traditionally in Assam by the ethnic
people. In this paper the processing
methods and style of consumption of
some of the traditional rice-based
snacks consumed by the people of
Assam have been documented.
MATERIALS AND METHODS
A survey was conducted in 5 different
villages from Jorhat district of Assam to
get the information regarding the
various rice-based cereal and snack
items with their processing methods. A
total of 120 respondent were selected
randomly for collection of data through
structured questioner schedules. The
detailed information on the types,
methods of preparation and modes of
consumption were collected and
documented properly.
RESULTS AND DISCUSSION
The traditional snacks are made from
both waxy and non-waxy rice but sticky
or waxy rice is more preferred. In
preparing them the rice is dehusked and
then hand pounded. Rice based
breakfast cereals and snacks were
prepared from paddy, rice and rice
flour. All these foods are delicious and
easily digestible, these are also suitable
for ailing persons and children. These
foods are prepared and consumed by all
the communities irrespective of caste
ScReJI www.virtued.in/p/screji
and creed. The Snacks made from rice
and rice flour consumed by people of
Assam are documented as follows.
Chira: Chira is a type of flattened rice
which is also called as beaten rice. It is a
de husked rice which is flattened into
flat 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: Muri is puffed rice which 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.
Hurum: It is prepared from waxy rice.
The rice is soaked for three to four days
and then it is fried. The fried rice is
pounded in ‘Dheki’, a homemade
wooden mill of 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.
Komal Saul: Komal 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 after being
immersed in warm water for few
minutes.
Sunga Saul: For preparation of Sunga
Saul, dehusked waxy rice is soak for
around 2 hours. Then it is put in an
immature bamboo tube and a little
water or sometimes coconut milk is
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 Scientific Research Journal of India (ScReJI)
added to it. Banana leaf is used as cork.
The tube is roasted in fire. Removing the
tube, the Sunga Saul becomes ready to
serve with curd, hot milk, yogurt, sugar
etc.
Pithaguri: Rice flour is called as
Pithaguri in Assamese. The Pithaguri is
fried and served with hot milk, jaggery
and sometimes with ripe banana or ripe
jackfruit. It is a common type of Jalpan
of Assam.
Til Pitha: 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. Waxy rice,
a glutinuous 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 pressed after rolling it as folder by
folder.
Ghila Pitha: 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 waxy rice, 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: The procedure of
preparing Sunga Pitha is almost same as
Sunga Saul. Rice flour of non-waxy rice
and waxy rice is mixed with water and
jaggery and churned thoroughly. Now
the paste is put in an immature bamboo
tube corked with banana leaf and
roasted in fire. On removing the bamboo
tube, a solid tube shape substance will
ScReJI www.virtued.in/p/screji
come out. It is cut into pieces and served
with hot milk.
Kuccha Mithoi: Rice flour of non-waxy
rice and waxy rice is mixed with jaggery
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.
Pucca Mithoi: In case of Pucca Mithoi,
the rice flour is roasted and pepper
powder and melted jaggery is added
before giving them a round shape.
Tekeli Pitha: Rice flour of non-waxy rice
and waxy rice is mixed with coconut,
sugar, a little 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 vapour 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 for the
preparation and processing of Tekeli
Pitha.
Deksi Pitha: The method of preparation
as well as the substance is as same as
tekeli pitha, but a kettle is used instead
of the earthenware. That’s the reason it
called Deksi Pitha (Deksi 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 then Tekeli Pitha
takes.
CONCLUSION
Although the rice-based snacks are very
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popular in Assam, the production of
these snacks has remained as traditional
village art practiced in homes of Assam
in a crude manner. In general, the
consumption of all types of rice
products are high in rural inhibitors as
compare to urban counterparts. During
festivals a considerable change among
all the consumers are evident when
customarily prepared various
traditional products especially snacks
from rice. Since very little oil and sugar
are used to preparation of this rice-
based products, its calorific value is also
very low, which makes it an ideal snack
for people of all age groups. The study
being done to documented this
traditional rice-based snacks would
serve as a base for further research and
development. They can reveal the value
of traditional techniques and people can
be assured about the wealth of their
knowledge.
REFERENCES
Kush G S, Pant C M, Del Cruz N M (1979).
Rice report. International Rice
Research Institute. pp 14.
Murugkar Agrahar D (2005). Nutritional
evaluation and processing
methods of some traditional
snacks consumed by the Khasi
tribals of Assam. Journal of Food
Science and Technology. 42 (3):
255-258
Sharma B K, Abraham M J, Borthakur
DK, Sharma B D (1988). Crop
genetic resources of North East
India. Indian J Hill Farming. 1A:
pp 1-7.
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