When the name of Bihar is mentioned in any state of the country or even abroad, people definitely remember its delicacies. When it comes to the famous food here, litti-chokha takes the first place, as it is a traditional dish of Bihar, which people eat with great enthusiasm not only for breakfast but also for lunch. Now Bihar’s signature litti-rice is going to get GI tag. Bihar Agricultural University, Sabour, Bhagalpur has taken initiative for this. Soon Bihar’s famous litti-rice will get GI tag, which will be a matter of pride for Bihar.
In this regard, Vice Chancellor Professor D.R. in the Auditorium of Director Research of BAU in Bihar Agricultural University, Sabour. Singh chaired a review of the ongoing process for obtaining GI tag for products. After the presentation given during this period, it was said that the process of getting GI tag for five products is in final stage. Among these, the first identity of Bihar is the name of the famous litti-rice.
Along with this, water fruits, also known as water chestnut, sonachur rice, gulshan tomato, digha malda. Meanwhile, BAU Vice Chancellor Professor Duniya Ram Singh said that Bihar is to be taken to the fourth position in GI tag registration, for which we are making hard efforts. Let us tell you that earlier Bhagalpuri cutter chuda and jardalu mangoes have also got GI tag and are being sent abroad.
The history of litti-rice is connected with the Magadha period.
But have you ever wondered where the delicacy like litti-chokha originated and how it is prepared? In fact, litti rice is a famous dish of Bihar, which people eat with great fondness. Its history is very interesting and belongs to the Magadha period, as litti was popular and eaten in the Magadha Empire. In ancient times, the capital of Magadha was Pataliputra, which is now Patna, the capital of Bihar.
Soldiers used to carry litti-rice in war
It is said that the soldiers of King Chandragupta Maurya used to carry litti-rice with them in the war and consumed it during the war, because of its characteristic that it does not spoil quickly and is also light to eat. According to many history books, litti-rice was the staple food of travelers traveling long distances in the 18th century. Apart from this, it is also said that earlier farmers in Bihar used to eat and prepare litti-rice, as it did not take much time to prepare and was very beneficial for the stomach.
How is litti-rice prepared?
Actually wheat flour is kneaded with water into a ball, filled with spicy dry powder of sattu, then cooked in cow dung fire. After this, it is dipped in desi ghee and served. However, many people prefer to eat it without dipping it in ghee. At the same time, people like to eat eggplant rice with it. After cooking in fire, this dish becomes absolutely delicious.
