White Poha

Rice that has been parboiled, rolled, flattened and dried to produce flakes. They dont have any particular aroma of their own.

They are capable of absorbing liquids when used in recipes. They are popular in preparation of cereals and snacks.

• Used to make the popular Maharastrian dish Poha, often had for breakfast or as a snack item.
• Can be toasted and seasoned to make Chiwda snack.
• Can be eaten as a cereal with milk, yogurt, fruits / nuts.
• During Ganesh chathurthi some add poha with milk and offer it as prasad.
• Mixed with jaggery and coconut and allowed to stand for sometime

Good iron content, as it usually involves passing through iron rollers. To enhance iron absorption , you could squeeze a bit of lime in your poha. or accompany your delicacy with a vitamin C rich fruit.

In process of soaking, partial fermentation takes place. This retains beneficial bacteria that are good for gut health.