Rice wine prepared among the Dimsas from Assam


  • Rice (mix of sticky and non sticky varieties)
  • Bark of Thembra / climbing wattle, sun dried, chopped and ground into powder
  • Stale cakes


  1. Mix thembra powder with rice flour (ratio of 1:15) and knead into dough along with water.
  2. Cook sticky variety rice in pot with little water till cooked and little brown.
  3. Cover the dough with powdered stale cake. Sun dry for 4-5 days to make starter cake humao.
  4. Mix with powdered starter cake and water. Place in pot and cover.
  5. place it undisturbed. Oozed liquid is collected.

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