Flattened rice (Poha) (Pṛthuka)

Flattened rice, known in Ayurveda as Pṛthuka, is produced by parboiling and rolling paddy grains. Unlike raw rice, which requires lengthy cooking, flattened...

Flattened rice (Poha) (Pṛthuka)

Flattened rice, known in Ayurveda as Pṛthuka, is produced by parboiling and rolling paddy grains. Unlike raw rice, which requires lengthy cooking, flattened rice is pre-processed, making it significantly easier to digest. It is a staple in Indian culinary traditions, valued for its ability to provide quick energy without burdening the digestive fire (Agni). In the kitchen, it is prized for its versatility. It absorbs flavors readily and maintains a light, airy texture when prepared correctly. Because it is processed, it is considered less 'heavy' than whole grains, making it a preferred choice for light breakfasts or snacks that do not induce lethargy or excessive Kapha accumulation when prepared with digestive spices.

Category: other

Classical attributes

Preparation notes

Always rinse briefly in a colander under running water until just soft; do not soak for extended periods to prevent it from becoming mushy. Tempering with digestive spices like mustard seeds, cumin, and turmeric is essential to enhance its digestibility.

Health benefits

Culinary uses

Indications

Pathya (supportive)

Apathya (avoid)

Classical sources