Jad Poha
Also known as: Thick flattened rice, Thick beaten rice, Mota poha, Avalakki, Atukulu
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Also known as: Thick flattened rice, Thick beaten rice, Mota poha, Avalakki, Atukulu
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Jad Poha is the thick variety of flattened rice, commonly used in Indian cuisine to make breakfast dishes like Kanda Poha.
Place it in a sieve or colander and rinse it under running water. Do not soak it in a bowl of water, or it will become mushy.
Yes, Jad Poha is made from rice and is naturally gluten-free.
Jad Poha is thick and requires rinsing to soften for cooking, while Patla Poha is very thin and is usually roasted or fried for snacks.
Yes, cooked Poha can be frozen for up to a month, though the texture may become slightly drier upon reheating.
During the flattening process, the rice passes through iron rollers, which significantly increases its iron content.
When stored in an airtight container in a cool, dry place, it can last for 6 to 12 months.
While the texture is unique, you can use medium-grain rice or couscous as a substitute in some recipes, though the preparation method will change.
It is a good option as it is low in fat and keeps you full, but portion control is important as it is high in carbohydrates.
Jad Poha is a versatile ingredient found in cuisines around the world. With 346 calories per 100g and 6.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →It is technically precooked during processing, but it is very hard when dry. It is best eaten after rinsing/softening or roasting.