Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.They are most famously known as "Pohe" in malwa region, also they are considered to be originated in the malwa region itself. 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, Nepal 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:"Poya" in Rajasthani, Chuda in Oriya, Atukulu in Telugu,Aval in Tamil, Chiura in parts of Bihar and Jharkhand, Chira in Bengali andAssamese, Chiura in Maithili, Nepali, Bhojpuri and Chhattisgarhi, Poha or Pauwa in Hindi, Baji in Newari,Pohe in Marathi, Phovu in Konkani, Avalakki in Kannada, and Pauaa/Paunva in Gujarati.
In Maharashtra, poha is cooked with lightly frying mustard seeds, curry leaves, chopped green chilly, turmeric, finely chopped onions and then moistened poha is added to the spicy mix and steamed for a few minutes. Fried groundnuts can be added for taste.
Flattened rice is in a way, a convenience food and very similar to bread in usage.
I have highlighted Maharashtra because I am from Maharashtra and have been living in Gujarat for seven months now. Pohe is one of my favorite breakfast and as it can be cooked instantly.
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