Chira

Chira

Also known as:

Beaten rice, flattened rice, flaked rice and poha.

The local paddy grain (dhan) used for Chira are bora, chakuwa malbhog.

Here the paddy grains (dhan) are soaked, drained, heated, flattened and dehusked in dheki, ural or in mill to get chira.

Chira aru  doi – beaten rice with curd.

Very popular snack served in auspicious days and festivals.  It is feeling and nutritious.

You need:

1 cup chira

½ cup curd /cream/ milk

Gur/sugar to taste

Method:

1. Soak beaten rice in cold water for a minute and then remove it from the water.
2. After few minutes the beaten rice will absorb the water the water present within itself and become soft.
3. Serve it with curd/cream/ milk and gur/sugar.

Variations:

Chira aru kol-gakhir – Beaten rice with milk and banana.

Chira aru aam-gakhir – Beaten rice with ripe mango and milk.. 

Chira aru kothal- gakhir – Beanten rice with ripe jackfruit and milk.

Mango and jackfruit are seasonal.