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Continue ShoppingRoasted Rakthashali Rice Flakes (Poha)
Traditional methods are used to process these rice flakes to ensure the nutrients are not robbed during the flattening process. First the paddy is de-stoned and then soaked for 24 hours and then roasted in a conventional chamber with wood as fuel. The de-husked rice is then flattened, hence the name flattened or beaten rice. Other locally popular names include “poha" or “aval" in the Malwa region and South India respectively.
Meal Ideas:
These rice flakes are pre-roasted hence making them perfect for making healthy snack mixtures, flakes upma, flakes pudding, salads, snacks, sweets or simply used as a snack with jaggery and nuts.
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