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Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain. This easily digestible form of raw rice is very popular across India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: ''Poha'' or ''Pauwa'' in Hindi, ''Pohe'' in Marathi, ''Chniré'' in colloquial Bengali, ''Phovu'' in Konkani, ''Chudaa'' in Oriya, ''Atukulu'' in Telugu, ''Bajeel'' or ''Bajil'' in Tulu, ''Chudwey'' in Urdu(Dakkani), ''Aval'' in Malayalam and Tamil, ''Avalakki'' in Kannada , ''Pavva'' in Gujarati, and ''Chiura'' (चिउरा) in Nepali and Chhattisgarhi. ''Flattened rice'' can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. The lightly fried variety is a standard breakfast in Malvaa region (surrounding Indore) of Madhya Pradesh. It can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added. In villages, particularly in Chhattisgarh, Poha or Chiura is also eaten raw by mixing with jaggery. ''Flattened rice'' is also a convenience food and very similar to instant mashed potatoes in uses and spirit.
[edit] About Flattened Rice
Dehusked rice that is flattened into light dry flakes that swell when liquid is added. It is an easily digestible form of raw rice that is popular in Bangladesh and across India. It is often used in snacks as well as fast food.
