Preparation time: 2 minutes | Cooking time: 5 minutes
- 2 cups flat beaten rice *see notes
- 1 tbsp oil
- 1/4 tsp mustard
- 1 sprig (7-8) curry leaves (kadipatta)
- 1/8 tsp (or 2 pinches) red chilli powder – increase it upto 1/4 tsp
- 1 tbsp (or to taste) grated jaggery
- a pinch of salt
Beaten rice is available in two varieties. The thick variety is used in the preparation of ‘Poha’ by Maharashtrians and each flake of beaten rice is thicker & slimmer. It is called as ‘Jhaada Poha’ in Hindi. This is used in preparations that call for wetting of the beaten rice to fluff it up a bit.
You need to use the other variety which is famous in Mangalore – the flat, wide & long variety which is also called as ‘Baareek or Pathla Poha’ in Hindi.