Medium Poha
Also known as: flattened rice, beaten rice, atukulu, aval, avalakki, chiura
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Also known as: flattened rice, beaten rice, atukulu, aval, avalakki, chiura
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, dry poha can last for 6 to 12 months.
Yes, cooked poha can be frozen for up to a month. Reheat it by steaming or microwaving with a sprinkle of water to restore moisture.
Thin poha is used for roasted snacks (chivda), medium is versatile for breakfast dishes, and thick poha requires more rinsing/soaking and holds its shape best in heavy stir-fries.
Poha is often considered healthier because it is less processed than white rice and contains significantly more iron due to the production method.
Look for signs of mold, a musty odor, or the presence of small insects (weevils). If it loses its white/creamy color and turns yellowish, it may be old.
Rolled oats or quinoa flakes can be used as a substitute, though the texture and cooking time will vary slightly.
No, poha is made from rice and is naturally gluten-free. However, check packaging for cross-contamination if you have a severe allergy.
Mushiness is usually caused by soaking the poha in water for too long. Medium poha should only be rinsed and drained immediately.
Yes, it is low in calories and fat while being filling, making it a good option for weight management when cooked with plenty of vegetables.
Medium 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.
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