Flattened rice Totally Explained

Everything about Flattened Rice totally explained

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when it absorbs water,milk or any other liquids whether hot or cold. The thicknesses of these flakes vary between almost translucently thin (the more expensive ones) 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 in Hindi, Chniré in colloquial Bengali, Chudaa in Oriya, Atukulu in Telugu, Bajeel or Bajil in Tulu, Aval in Malayalam and Tamil, Avalakki in Kannada, Pavva in Gujarati, Chiura in Nepali and Pohe in Marathi. Flattened rice can be had 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. It can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added. Flattened rice is also a convenience food and very similar to instant mashed potatoes,in uses, and spirit.

Dishes made from beaten rice

Chniré'r pulao :- An exquisite snack prepared by immersing the rice flakes in cold water, drying them, and then preparing pilaf-style with nuts, raisins, black pepper, green chillies, and salt and sugar to taste. This is very popular as a breakfast or evening dish in families, and may not be available in any stores or restaurants.
Chniré bheja :- A remarkable option when one is down with fever or an upset tummy. Some flakes are immersed in bowl of usually cold water, flavoured with lime juice, salt, sugar, and a little black pepper.
Bajeel Ogarne :- Here beaten rice is seasoned with mustard seeds,coconut oil, red chillies.
Beaten rice with curds :- Here beaten rice is soaked in water and then sieved. Curd is added with table salt,preferably eaten with mango or lemon pickle.
Kanda Poha :- In this dish beaten rice is soaked and sieved. Small pieces of boiled potato,onion,mustard seeds,turmeric and red chilli are seasoned and mixed with beaten rice and served hot.
Sweet Bajil (Tipe Bajil in Tulu ):- Beaten rice is mixed with jaggery and grated coconut and eaten.
Khara Bajeel :- The beaten rice is mixed with red chilli powder,salt and coconut.Sometimes seasoned.
Sajjige Bajeel : - Combination of upma and Khara bajeel.

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