Puffed Paddy
Also known as: kheel, laai, khoi, nel pori, puffed rice with husk, paddy puffs
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Also known as: kheel, laai, khoi, nel pori, puffed rice with husk, paddy puffs
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Puffed paddy (Kheel) is made by puffing the whole grain with the husk still on, which is later removed. Puffed rice (Murmura) is made from parboiled rice that has already been dehusked.
When stored in an airtight container in a dry environment, it can stay fresh and crisp for up to 4-6 months.
Yes, puffed paddy is naturally gluten-free as it is derived from rice.
Freezing is not recommended as it can introduce moisture, which will make the grain soft and lose its characteristic crunch.
Look for grains that are bright white, very crisp to the touch, and free from excessive broken pieces or dark spots.
Puffed rice (Murmura) or flattened rice (Poha) are the best substitutes, though the texture and flavor profile will vary slightly.
Yes, because it is very light and high in volume, you can eat a large portion for very few calories, making it a great snack for weight management.
No, it should not be washed as it will immediately become soggy. However, it should be winnowed or sifted to remove any stray husks.
Yes, it is often one of the first solid foods given to infants in some cultures because it is very easy to digest, though it should be softened or powdered for very young children.
Puffed Paddy is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 6.5 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 →Discover 1 recipes featuring puffed paddy with step-by-step instructions.
Browse recipes →It is widely used in Indian festivals like Diwali as an offering, made into 'Kheel Batasha', or used to make savory snacks (Chivda) and sweet balls (Ladoo).
