Sira Jolpan
An authentic, no-cook Assamese breakfast featuring flattened rice (sira), creamy yogurt (doi), and sweet jaggery (gur). This wholesome and refreshing dish is a cultural staple, offering a perfect blend of textures and flavors in minutes.
For 4 servings
3 steps.
- 1
Step 1
- a.Prepare the Flattened Rice (Sira)
- b.Place the thick poha into a fine-mesh sieve or colander.
- c.Rinse it under cool, gentle running water for about 20-30 seconds, moving it around with your fingers to ensure all grains are moistened.
- d.Immediately stop rinsing and shake the sieve well to drain all excess water. Do not soak the poha.
- e.Let the poha rest in the sieve for 5-7 minutes. It will absorb the residual moisture and become soft and fluffy.
- 2
Step 2
- a.Assemble the Sira Jolpan
- b.Once the poha is soft, divide it equally among four serving bowls.
- c.Pour about 1/2 cup of thick, whisked curd over the poha in each bowl.
- d.Generously sprinkle 2 tablespoons of grated or powdered jaggery over the curd.
- e.Arrange the fresh banana slices on top.
- f.For a richer, more traditional taste, drizzle 1 tablespoon of fresh cream over each serving (optional).
- 3
Step 3
- a.Serve Immediately
- b.Serve the Sira Jolpan immediately to enjoy the contrast of the cool curd and soft poha.
- c.Encourage everyone to mix the ingredients in their bowl just before eating to combine the sweet, tangy, and creamy flavors.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (jada poha). Thin poha will turn mushy and is not suitable for this dish.
- 2The key to perfect Sira Jolpan is not over-washing or soaking the poha. A quick rinse is all that's needed.
- 3For the best flavor, use fresh, thick curd (dahi) that is not too sour.
- 4You can use powdered jaggery for easier mixing, or grate a block of jaggery for a more traditional texture.
- 5Whisk the curd before adding it to the bowls for a smoother, creamier consistency.
- 6Serve immediately. If left to sit for too long, the poha can become soggy and the bananas may brown.
Adapt it for your goals.
Fruit Variations
Instead of bananas, you can add other soft fruits like chopped mango, chikoo (sapodilla), or jackfruit for a different flavor profile.
Sweetener SwapSweetener Swap
While jaggery is traditional, you can substitute it with date palm jaggery (khejur gur) for a richer, caramel-like flavor, or use brown sugar in a pinch.
Vegan VersionVegan Version
To make this dish vegan, use a thick, unsweetened plant-based yogurt (like coconut or almond yogurt) and omit the fresh cream.
Nutty AdditionNutty Addition
For added crunch and nutrition, sprinkle some chopped nuts like almonds, cashews, or walnuts on top before serving.
Why this is on our healthy list.
Instant Energy Boost
The flattened rice (poha) is a rich source of healthy carbohydrates, providing a quick and sustained release of energy to kickstart your day without feeling heavy.
Promotes Gut Health
The use of fresh curd provides a healthy dose of probiotics, which are beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and boost immunity.
Rich in Iron
Jaggery is a natural, unrefined sweetener that is a good source of iron, which is essential for preventing anemia and maintaining healthy blood cells. Poha also contains a decent amount of iron.
Frequently asked questions
Sira Jolpan is a traditional Assamese breakfast or snack. It's a simple, no-cook dish made by combining softened flattened rice (Sira) with curd (Doi), jaggery (Gur), and often fruits like bananas.