Flattened rice, commonly known as chura, is rice which is flattened into flat, light, dry flakes originating from the Indian subcontinent. 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 thinner than a normal rice grain. It is also called “beaten rice”, not to be confused with poha, a Central-West Indian dish prepared using flattened rice as the key ingredient. In particular, Indori poha is famous in Indore and eaten with jalebi.
Flattened Rice – Health Benefits. … You get carbs from Poha and vegetables, a little bit of protein from peas and plenty of minerals and vitamins. It will keep you supplied with energy and it will stave off hunger cravings.
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.
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, poha is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and most importantly with fried peanuts and then moistened poha is added to the spicy mix and steamed for a few minutes.
Resource:-Munna Kumar Yadav.