Rice Flakes, Pressed

Also known as bajee, pressed rice flakes are prepared from soaked or parboiled rice that has been flattened by large heavy rollers into flat flakes. They are dehydrated and the finished product is a ready-to-eat rice flake. In Nepal, the old-fashioned method of pounding the grains in a heavy wooden mortar with a pole still exists in many villages, and is preferred by many, although it is slowly being replaced by machines. The dried rice flakes have uneven edges and a rough texture, and resemble rolled oats. They are extremely light, with no particular aroma, a bland taste, and vary in thickness, texture, and color according to the types of rice used to prepare the flakes. Cheuraa is very popular throughout Nepal because it can be consumed without further cooking, stores well, is easy to carry, and is light and healthy. Plain, toasted, or fried rice flakes are eaten with vegetables or meat, eggs, yogurt, pickles, and as a mid-day snack between meals. It is also served as a breakfast food. Cheuraa is sold in plastic bags in Indian grocery stores under the name poha, chidwa, or chura. Before use, the flakes need to be picked over to remove any foreign matter. Store them in a cool dry place in a covered container to keep out moisture.