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Rice flakes (/Poha/Chura/Atkulu /Aval)

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Rice is parboiled, flattened and dried. It can then be eaten as a breakfast cereal or an evening snack. These are processed as thin/thck/parched based on the regional preferences


 A) Thin rice flakes

 These can be eaten as such mixed with sugar/curd/ any fruit puree.

Sample Recipe: Choora Dahi .( Rice flakes and yogurt) Take a handful of thin rice flakes. Mix with half a cup of yogurt and three pinches of jaggery / sugar. Replace yogurt with mango puree and it becomes Chura Aam (Bihar)

B) Thick rice flakes

  Thick rice flakes cannot be eaten straight and need to be cooked.

Sample Recipe: Poha (Stir fried rice flakes) Take two handfuls of thick rice flakes. Dunk in water and drain. Heat a spoon of oil. Add a pinch of cumin & half a handful of chopped onions. Stir and cook till onions brown. Add a pinch of turmeric powder, chili powder, two pinches of salt and two handfuls of rice flakes. Sprinkle a bit of water. Stir and cook for 2 minutes.

C) Parched / Roasted rice flakes Thick / thin rice flakes can be dry roasted into a crunchy snack that doubles as a breakfast. 


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