|Alternative names||Attukulu(Telugu) , Aval, avalakki, chiura, chuda(Odia), poha, beaten rice|
|Main ingredients||Dehusked rice|
|Cookbook: Flattened rice Media: Flattened rice|
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Flattened rice, commonly known as Chura, is 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 thickness of the flakes varies between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain. It is also called beaten rice not to be confused with Poha, a North Indian dish prepared using flat rice. In particular, Indori Poha is famous in Indore and eaten with Jalebi)
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: avalakki (ಅವಲಕ್ಕಿ) in Kannada, pauaa/paunva (પૌંઆ) in Gujarati, poya in Rajasthani, chuda in Odia (ଚୁଡା), atukulu in Telugu (అటుకులు), aval in Tamil (அவல்) and avil in Malayalam (അവൽ, അവിൽ), chiura in parts of Bihar and Jharkhand, chira in Bengali (চিঁড়া) and Assamese, chiura (चिउरा) in Maithili, Nepali, Bhojpuri and Chhattisgarhi, poha or pauwa in Hindi, baji in Newari, pohe (पोहे) in Marathi, and phovu (फोवूं) in Konkani.
Poha 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 Malwa region (surrounding Ujjain and 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, flattened rice is also eaten raw by mixing with jaggery.
In Maharashtra, pohe is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and most importantly with fried peanuts and then moistened pohe is added to the spicy mix and steamed for a few minutes.
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Flattened rice is made by Cambodians during Ak Am Bok (around the fourth week of November) and is eaten with bandanna fruit.
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