Rice Flakes

Description

Rice flakes, commonly known as Poha in India, are flattened rice grains made by parboiling paddy rice and then flattening it through rollers. This unique process retains much of the rice’s natural nutrients while altering its structure to a soft, dry, and flaky form. Lightweight and easy to cook, rice flakes are a pantry staple in many households across South Asia and are known by different names such as Aval in Tamil, Chivda in Marathi, and Atukulu in Telugu.

Available in various thicknesses (thin, medium, and thick), Poha can be customized for different recipes. The thick variety is ideal for stir-fried dishes like Kanda Poha or Batata Poha, while thin poha is perfect for dry snacks like Chivda mixture or instant munchies. When soaked in water, milk, or buttermilk, rice flakes absorb liquid quickly, softening in minutes, making them ideal for no-cook or quick-cook meals.

One of the most beloved qualities of Poha is its versatility. It can be used in breakfast dishes, evening snacks, desserts, and even laddoos. In Maharashtra, poha is flavored with turmeric, curry leaves, green chilies, mustard seeds, and garnished with peanuts and fresh coriander. In South India, sweet variants include soaking the flakes in jaggery syrup and coconut. In Bengal, Chirer Pulao is a festive version made with vegetables and spices.

Poha is also a nutritionally balanced food item. It is rich in carbohydrates, providing a quick energy boost, and has a low glycemic index, especially in its thicker forms. It contains some fiber, protein, and iron, making it suitable for most age groups, including children and the elderly. Fortified versions are also available in supermarkets to combat iron deficiency and anemia.

Unlike polished rice, poha retains some of the bran and hence is slightly more nutritious. It’s gluten-free, easily digestible, and suitable for light diets, especially during fevers or recovery. Many households use poha in fasting meals (vrat thali) due to its lightness and ability to absorb flavors without added complexity.

Commercially, rice flakes are sold in transparent or paper-packaged bags, labeled by thickness or purpose (snack-use or cooking-use). It is advisable to store Poha in airtight containers in cool, dry places to avoid spoilage or insect infestation, especially in humid conditions. Its shelf life usually ranges between 6 to 12 months, depending on storage conditions.

From a sustainability standpoint, rice flakes are a low-waste, high-yield product, since they utilize broken or lower-grade paddy that may not be suitable for traditional rice processing. This makes them both economical and resource-efficient, especially in rural communities.

Rice flakes are also part of emergency rations and travel foods due to their dry form, long shelf life, and ease of rehydration. Many backpackers, pilgrims, and rural travelers carry poha as it needs minimal preparation, just water and salt to turn into an edible meal.

In summary, rice flakes (Poha) are more than just a breakfast grain. Their culinary flexibility, nutritional balance, economic value, and cultural importance make them an essential grocery item found in millions of kitchens across India and beyond.

Quantity is 500 grams