Jolpan

Other common items served for breakfast may include roti, luchi, ghugni and sometimes paratha etc.

Bora saul (Assamese: বৰা চাউল) is boiled and served as Jolpan with curd or milk, jaggery or sugar.

Kumol saul (Assamese: কোমল চাউল) is a unique type of rice from Assam that can be eaten without cooking.

The rice may be eaten with milk or curd, jaggery, yogurt after being immersed in warm water for just fifteen minutes or so.

It can be eaten raw by immersing it in plain water or milk or curd, with salt or sugar or jaggery to taste, or lightly fried in oil.

Now the pounded and dehusked rice is again fried in hot sand and thus Hurum is prepared.

Removing the tube the substance is served with curd, hot milk, yogurt, sugar etc.

Like pithaguri it is heated on a frying pan and water is added to make it a paste and then served with hot milk.

The basic preparation consists of washing the millet (Konidhan in Assamese; Koni = tiny; dhan = rice) and toasting it while moving it until one notes a characteristic scent.

Yam (Kath aloo in Assamese) is peeled, sliced, added salt and tamarind powder and then deep fried in mustard oil.

Made usually with soaked and ground rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate.

Then a certain quantity of this rice flour is baked, filled up with sesame seeds, ground coconut and dried rind of orange, jaggery etc.

Ghila pitha is a type of pancake so called because of its knee cap-sized shape.

A paste made of rice flour and jaggery is prepared first and then fried in cooking oil at a certain quantity.

Then the paste is put in an immature bamboo tube corked with banana leaf and roasted over a fire.

The substance is baked with the heat of vapor that comes from inside the pitcher and subsequently takes shape.

Its readiness is tested by trying to make a small ball first; if it does, then the caramelized coconut pot is taken out to cool off a little.

With the help of cold water rubbed on palms, and before it cools down to room temperature, it is now rolled into small balls and kept separately to dry.