Assamese Jolpan
A traditional no-cook breakfast from Assam, Jolpan is a wholesome and refreshing platter featuring a delightful mix of flattened rice (chira), creamy yogurt (doi), and sweet jaggery (gur). Ready in minutes, it offers a beautiful contrast of soft, creamy, and crunchy textures, making it a perfect start to the day.
For 4 servings
3 steps.
- 1
Step 1
- a.Prepare the Poha (Chira)
- b.Place the thick poha in a large strainer. Rinse it under cold running water for about 20-30 seconds, just until it's wet. Do not over-wash or soak it.
- c.Let the rinsed poha rest in the strainer for 5-7 minutes. This allows it to absorb the residual moisture and become soft and fluffy.
- d.Keep the thin poha and puffed rice in separate bowls. They do not need rinsing and are added dry for a crunchy texture.
- 2
Step 2
- a.Prepare Other Components
- b.If using a block of jaggery, grate it finely. If using powdered jaggery, ensure there are no lumps.
- c.In a separate bowl, whisk the thick curd gently until it is smooth and creamy.
- d.Peel the ripe bananas and have them ready to serve alongside the platter.
- 3
Step 3
- a.Assemble and Serve
- b.Jolpan is best assembled individually just before eating. Set out all the prepared ingredients in separate bowls.
- c.To make a serving: Start with a portion of the softened thick poha in a bowl. Add a spoonful of the crispy thin poha.
- d.Pour a generous amount of the smooth curd over the poha.
- e.Sprinkle grated jaggery according to your desired sweetness and add a pinch of salt to enhance the flavors.
- f.Top with a spoonful of fresh cream (if using) and a handful of puffed rice for the final crunch.
- g.Serve immediately with a ripe banana on the side, which can be sliced or mashed directly into the bowl.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use homemade or full-fat, slightly sour curd (doi) for the most authentic and rich flavor.
- 2For a unique, smoky sweetness, use date palm jaggery (nolen gur) if available.
- 3The magic of Jolpan is the mix of textures. Serve immediately after assembling to prevent the puffed rice and thin poha from getting soggy.
- 4Serve all components in separate bowls and let everyone create their own Jolpan to their preference of sweetness and texture.
- 5Be careful not to over-wash the thick poha. A quick rinse is all that's needed to soften it without turning it into a paste.
Adapt it for your goals.
Fruity Twist
Add seasonal fruits like chopped mango, pomegranate seeds, or jackfruit for extra flavor and nutrition.
Nutty CrunchNutty Crunch
Sprinkle some chopped nuts like almonds, cashews, or walnuts for added texture and healthy fats.
Creamy AlternativeCreamy Alternative
For a different creamy element, you can use 'xandoh guri' (roasted and ground rice) mixed with a little milk.
Sweetener SwapSweetener Swap
While jaggery is traditional, you can use honey, maple syrup, or even just sugar if jaggery is unavailable.
Why this is on our healthy list.
Promotes Gut Health
The curd (doi) is a natural probiotic, which introduces beneficial bacteria to the gut, aiding digestion and improving overall gut flora.
Provides Sustained Energy
The combination of complex carbohydrates from poha and simple sugars from jaggery and banana provides both a quick energy boost and sustained release, keeping you full and active.
Rich in Iron
Both poha and jaggery are good sources of iron, which is essential for maintaining healthy hemoglobin levels and preventing anemia.
Cooling for the Body
This no-cook meal, especially with curd as a base, has a natural cooling effect on the body, making it an ideal breakfast for warm climates.
Frequently asked questions
Jolpan is a traditional Assamese no-cook breakfast or snack. It consists of various forms of rice, like flattened rice (chira) and puffed rice (muri), served with curd (doi), jaggery (gur), and often a ripe banana.