Pudoh
An authentic vegetarian recipe from Meghalaya, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Raw rice, soaked overnight
150g Jaggery, grated
100g Fresh grated coconut
30g Black sesame seeds
3g Cardamom powder
8piece Banana leaves, for wrapping
2g Salt
100ml Water
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Drain the soaked rice and grind it into a coarse, slightly grainy flour using a stone grinder or blender. The texture should be like coarse semolina, not a fine powder.
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Dry roast the black sesame seeds in a pan over low heat for 2–3 minutes until fragrant. Set aside to cool, then lightly crush them.
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In a mixing bowl, combine the ground rice flour, grated jaggery, fresh grated coconut, crushed sesame seeds, cardamom powder, and a pinch of salt. Mix well until the jaggery is evenly distributed.
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Add water gradually and mix to form a thick, pliable dough that holds its shape when pressed. The consistency should be like soft cookie dough.
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Wash and wipe banana leaves. Pass them briefly over a flame to make them pliable and prevent tearing.
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Place a portion of the dough (about 80 g) in the centre of a banana leaf. Flatten it into a thick oval or rectangular shape about 1 cm thick.
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Fold the banana leaf over the dough to enclose it completely, tucking the ends underneath to form a neat parcel. Secure with a toothpick or tie with a thin strip of banana leaf.
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Steam the parcels in a steamer for 20–25 minutes until the pudoh is firm and cooked through. A skewer inserted should come out clean.
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Allow to cool slightly before unwrapping. Serve warm or at room temperature.
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Chef's Tips
Soaking the rice overnight is essential — it makes grinding easier and gives the pudoh a better texture.
Do not over-grind the rice; a slightly coarse texture is traditional and gives pudoh its characteristic bite.
Passing banana leaves over a flame prevents them from splitting and also imparts a subtle smoky aroma to the pudoh.
Pudoh keeps well for 2–3 days at room temperature; the flavour deepens as it rests.
About This Dish
Pudoh is a traditional vegetarian dish from Meghalaya, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Soaking the rice overnight is essential — it makes grinding easier and gives the pudoh a better texture. - Do not over-grind the rice; a slightly coarse texture is traditional and gives pudoh its characteristic bite. - Passing banana leaves over a flame prevents them from splitting and also imparts a subtle smoky aroma to the pudoh. - Pudoh keeps well for 2–3 days at room temperature; the flavour deepens as it rests.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy