Pumaloi

Name: Pumaloi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Khasi
Ingredients: 300 g rice flour; 120 ml Water; 0.5 tsp Salt; 4 pieces boiled egg; 200 g pork curry; 2 tbsp green chilli chutney; 1 tsp mustard oil; 1 piece banana leaf

A soft, crumbly steamed rice flour preparation eaten as a breakfast staple across Khasi households, usually with a savoury side.

🇮🇳India· Meghalaya

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 180 kcal

Ingredients

0 of 8 gathered

Servings

300 g rice flour — fine, home-ground preferred
120 ml Water — lightly sprinkled
½ tsp Salt — optional
4 pieces boiled egg — for serving
200 g pork curry — for serving
2 tbsp green chilli chutney — for serving
1 tsp mustard oil — for drizzling, optional
1 piece banana leaf — for lining the steamer

Equipment

•Steamer
•Sieve

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 0.5 g
carbs: 40 g
fibre: 1 g
protein: 3 g
calories: 180 kcal

Instructions

1
Sift the rice flour into a wide bowl to remove any lumps.
2
Sprinkle water over the flour a little at a time. Rub it in with your fingers until it looks like damp breadcrumbs.
3
Push the damp flour through a coarse sieve. This keeps the texture light and crumbly.
4
Line a steamer basket with a clean cloth or a banana leaf.
5
Gently pile the damp rice flour into the steamer. Do not press it down.
6
Cover and steam over boiling water for 15–20 minutes. It should be cooked through and fluffy.
7
Take the basket off the heat. Fluff the flour gently with a fork before serving.

Chef's tips

Do not press the rice flour down before steaming, so the pumaloi stays light and crumbly rather than dense. Use freshly ground rice flour for the best texture.