Snacking is a good thing and I do plenty of it especially when I am snowed in over the weekend.
And so I made this favorite childhood dish of:
Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.They are most famously known as “Pohe” in malwa region, also they are considered to be originated in the malwa region itself. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
This is what it looks like and you can find it easily in an Indian grocery store.
It’s a great snack because it cooks in a matter of few minutes and you can flavor it in many ways.
Soak it for a couple of minutes in warm water.
In the meantime, heat some vegetable oil and add a tsp of black mustard seeds, whole green chilies and curry leaves if you have them.
When the seeds stop popping add the drained flaked rice along with salt to taste, 1/4 tsp. turmeric and some cayenne pepper if you like.
Stir well and add a chopped onion and some frozen peas. Cook a few more minutes and taste for seasoning.
If the rice seems a tad chewy add a splash of water and the rice will cook in the steam.
Serve hot.
I grew up eating this dish with ketchup and so that is how I eat it now.
You don’t have to, but trust me the tangy flavor of the ketchup adds something to the overall flavor.
You can eat it as is or with mint or cilantro chutney.
I hope you try this at home – I promise that you will love it.
Until I cook again!
Indian Culinary Center, NYC 