Zan
Zan, from above
VegArunachal Pradesh

Zan

Arunachali millet porridge with greens. Thick, warming mountain food.

30 minTime
5 gProtein each
mildSpice
Millet of the mountains2 chapters · 1 min read

Make it your way

Grandma's wayMillet, greens, mountain cold.
The original
196kcalsame
5 gproteinsame
7 gfibresame
30minutessame

Zan as Arunachal homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ragi flour (finger millet flour)1⅔ cups
Water4 cups
Mustard greensa bunch, chopped
Spring onion (green onion, scallion)2 stalks, chopped
Ginger2.5 cm, crushed
Green chilli1, slit
Saltto taste
Butter2 tsp, optional

Method

4 steps
  1. 1Boil water with ginger, chilli and salt. Add the greens and cook until soft.
  2. 2Whisk the ragi flour with a little cold water to a smooth slurry.
  3. 3Pour the slurry into the boiling broth, stirring constantly. Cook on low until thick and glossy.
  4. 4Finish with spring onion and a little butter and serve hot.
Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

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Make it a meal

What goes with Zan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Chura sabzi25 min
On the side Baingan bharta40 min
To drink South Indian filter coffee20 min
Something sweet Sakkarai pongal45 min
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