Lapta
Veg
Broken wheat porridge — coarse-ground wheat ('dalia' or lapta) cooked in water with jaggery or salt and ghee into a thick, sustaining porridge. The savoury version is eaten at lunch with pickle; the sweet version with jaggery is a breakfast preparation. A humble, calorie-dense rural Chhattisgarhi staple, particularly common in the northern districts.
Cuisines
Malwi
Chhattisgarhi
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1 cup | water |
| 1 cup | grated jaggery |
| 1 cup | grated coconut |
| 1 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| 1 pinch | salt |
Instructions
- 1 In a pan, heat the water and add grated jaggery. Stir until the jaggery dissolves completely.
- 2 Add a pinch of salt and cardamom powder to the jaggery syrup.
- 3 Gradually add rice flour to the jaggery syrup, stirring continuously to avoid lumps.
- 4 Cook the mixture on low heat until it thickens and leaves the sides of the pan.
- 5 Remove the mixture from heat and let it cool slightly.
- 6 Grease your hands with ghee and shape the mixture into small balls or patties.
- 7 Roll each ball in grated coconut to coat evenly.
- 8 Serve warm or at room temperature.
Tips
For a richer taste, you can add a handful of chopped nuts like cashews or almonds to the mixture.