Delicious

Chira Doi Gur is a traditional breakfast served during the Assamese New Year celebrations, Bihu. Chira = Poha (Flattened Rice), Doi = Yogurt and Gur = Jaggery. I am told that palm jaggery is traditionally used but I have used the regular jaggery powder.

Although this is served as part of ‘Jolpaan’, meaning any type of meal (breakfast, lunch or snack), in weddings and other auspicious occasions, it is a must-have as part of Bihu celebrations.

I have spent my early childhood years in Assam and so have a special place for Assamese culture and their vegetarian cuisine. I remember the festive atmosphere during Bihu celebrations. My vivid recollections include, ladies wearing the traditional saris in white with red border, dancing in a circle to traditional music and being served khichuri in a hollowed out banana stem, fashioned into a container.

The Chira doi gur is served in a special metal cup which is made from Brass and some other metal. It is apparently a traditional craft of Assam. I came to understand that Chira Doi Gur is served in many states in the North Eastern part of India, including Odisha and West Bengal.

Ingredients –

Poha / Flattened Rice / Atukulu 2 cups (Thick Poha)
Yogurt 2-3 cups or as needed
Jaggery, powdered as needed