Yomari is a typical newari food which is mostly eaten on the day of yomari punhi. Yomari punhi is celebrated on the full moon day of December. It is a festival which is celebrated by the people of newa community. It falls on the Marga Sukla Purnima every year which is also the birthday of Guru Dattatyaya. Celebrated during the winter there is a greater belief that eating YOMARI takes the cold away and the tail of the YOMARI signifies the length of the coming cold winter. It is also believed that the celebration brings wealth, health and prosperity to the household. Yomari is also prepared in the forms of gods and goddesses like KUMAR, LAXMI, GANESH, and KUBER. The festival is said to have started from Panauti also previously known as Pancha nagar. A couple in the village came up with the idea to make the bread and then distributed it to the people in villages and they loved it thoroughly giving it its name as the favorite bread. God KUBER was also walking throughout the same village in a human form and offered the bread which he liked and blessed the couple with wealth.
But nowadays, it is celebrated by the whole community and people of Nepal. People celebrate this festival with friends, family, relatives and even people from different cities organize different rallies and yomari making and eating events.©
- Rice flour- 500 grams
- Water- as required for the dough
- Chakku (Molasses)-100 grams
- Sesame seed Powder – 50 gram
- Coconut powder/ grated coconut-20grams
- Cardamom powder- 5 grams
- Vegetable oil- 20 ml
Methods of Preparation
- Heat a cup of water and chaku in the pan at medium heat.
- When chaku melts, add sesame powder, coconut powder, and cardamom powder and stir it gently.
- Add about a spoon full of rice flour and stir it gently.
- When the paste is good (not too thick or too thin) pour it into a bowl. Make the dough for yomari using rice flour and Luke warm water.
- Make a soft dough (dough should be soft because if the dough is hard the yomari will break).
- When the dough is ready cover it with a soft piece of cloth and leaves it for about half an hour.
- Grease your palm with cooking oil so that the dough will not stick to your hand.
- Take a small piece of dough and make it first into a round then into a long yomari shape.
- Make as thin as you can because the more thin your wrap is more tasty yomari becomes.
- Add two teaspoons of chaku into the wrap and slowly close the yomari top.©
- You should keep on roiling the yomari while closing the top.
- Heat the water in the steamer.
- When water boils, put yomari in the steamer and let it steam for about 10 minutes.
When yomari is ready then served with flavored chaku.
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