Chiwda or Flattened rice is rice which is flattened into flat, light, dry flakes originating from the Indian Subcontinent Rice is parboiled before flattening so that it can be consumed with very little to no cooking. The thickness of the flakes varies between almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain. It is also called "beaten rice", not to be confused with poha, a Central-West Indian dish prepared using this flattened rice as the key ingredient. The West Bengal is famous for best quality Chiwda because of quality rice. Try this regional speciality from India Cuisine.
Net Weight:- 1000 Gms.