Zan is a Finger Millet Porridge made with Finger Millet flour boiled in salted flour, served with different side dishes such as Egg chutney, roasted vegetables.
The Zan is a rustic staple dish of Tawang, a district in Arunachal Pradesh. The mountainous place is the land of the Monpa people who inhabit this place and make this simple and easy to make a dish that is prepared by adding the millet flour to the boiling water with a pinch of salt and adding vegetables to it.
The other popular dish that is served with this is the Rokpi Takeng which is a simple Monpa style chutney made with hard-boiled eggs along with grated ginger. This porridge is very easy to make and tastes fantastic. I came across this video that explains how quick this can be made
I made this just for myself and I surely enjoyed it with the chickpea sundal I had for the side. We make Ragi Sangati at least once a week and Ragi is a common ingredient in our house. When Athamma was with us, I used to make Ragi Malt for her along with Ragi Soup, Jowar Soup, etc.
After having this porridge I decided I would surely make this often. I am on the final alphabet of the A to Z Indian Breakfast Dishes. Zan was something I had on my to-do list for a while and I was happy I had this for making it for this series.
Step By Step Pictures for making Zan | Finger Millet Porridge
Zan | Finger Millet Porridge ~ A to Z Indian Breakfast Dishes
- 2 tsp Ragi / Finger Millet
- A Pinch Salt
- 1 cup Water
- Bring the water to a boil.
- Meanwhile, in a cup, mix the flour with 2 tsp of water to make a slurry.
- When the water starts to boil, add the salt and slowly add the slurry to mix well.
- Simmer for 5 mins for the whole mixture to get boiled well.
- Keep stirring as the porridge gets cooked.
- Transfer to a serving bowl and serve hot.
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