Zan is a Finger Millet Porridge. They make it Finger Millet flour boiled in salted flour, serve it 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. They prepare by adding the millet flour to the boiling water with a pinch of salt and adding vegetables to it.
Along with Zan, they also serve a popular Monpa style chutney. They call this chutney Rokpi Takeng, a simple dish with hard-boiled eggs and grated ginger. This porridge is very easy to make and tastes fantastic. This video explains how quickly you can make this.
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. I am so happy I could finally make Zan. This dish has been on the to-do list for a while, so glad I got to feature 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.