Red poha rice is produced by parboiling and flattening whole red rice grains, preserving most of the nutrients and natural color. It is high in iron and dietary fiber, supports digestion, and provides sustained energy. Ideal for making poha breakfast, upma, chivda (snacks), and stir-fry dishes, this versatile rice is a wholesome alternative to regular white flattened rice.
Usage Instructions:
Quick recipes:
1. Red Poha Breakfast
Soak red poha for 5 minutes. Sauté onions, green chilies, and spices in oil, add poha, salt, and turmeric. Garnish with coriander and lemon juice.
2. Red Poha Upma
Sauté mustard seeds, curry leaves, and vegetables. Add soaked poha and a little water. Cook until soft and fluffy. Serve hot.
3. Red Poha Chivda (Snack)
Dry roast red poha lightly with curry leaves, peanuts, and a pinch of turmeric and salt for a crunchy, healthy snack.
Flattened red rice grains, rich in fiber, iron, and antioxidants.
Rinse lightly and soak 5–10 minutes, then cook with spices, vegetables, or in snacks.
Yes, naturally gluten-free and easy to digest.
Ideal for poha breakfast, upma, chivda, or stir-fried snacks.
Keep in an airtight container in a cool, dry place. Consume within 6 months.
