Red Rice Poha (Flakes) by Soil Origin | Pack of 3

Flattened rice flakes made from a native red rice variety grown in Uttarakhand. The red bran gives the poha a russet colour, a firmer bite and a nuttier taste than the usual white flakes. It suits the standard breakfast poha as well as chivda and quick snacks. Sold as a pack of three.

Key Features

• Native red rice: made from a traditional Uttarakhand variety.
• Firmer flakes: holds texture better than white poha and is less prone to going pasty.
• Nutty flavour: from the retained red bran layer.
• Quick to cook: ready in minutes after a brief rinse.

Ingredients

Red rice flakes (poha).

How to Use

Rinse the flakes briefly in a colander — do not soak them — and let them sit for five minutes to soften. Temper mustard seeds, curry leaves, onion and turmeric in oil, fold in the poha, and finish with lemon and coriander. It also toasts well for chivda.

Product Details

• Pack: 3 units
• Type: red rice flattened rice flakes
• Origin: Uttarakhand
• Storage: airtight container in a dry place

Good to Know

Red poha needs a touch more moisture and a minute longer to soften than white poha. Flake thickness and colour vary between batches. Store it well sealed, as rice flakes go stale quickly once exposed to air.

FAQs

Why is my poha still hard?

Red rice flakes take slightly longer to hydrate. Rinse, rest five minutes, and sprinkle a little water if needed.

How is it different from white poha?

It keeps its bran, so it is chewier, darker and nuttier, and it does not collapse into mush as readily.

Can it be eaten without cooking?

Yes, thin flakes can be soaked in plant-based milk with fruit, or dry roasted into chivda.

Country of Origin: India Sold by: Soil Origin Fulfilled by: EarthBased