.Snacks:

beaten rice) is a dehusked rice which is flattened into flat light dry flakes. 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 easily digestible form of raw rice is very popular across India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Poha[1] or Pauwa[2] in Hindi , Chniré in colloquial Bengali, Phovu in Konkani, Chudaa in Oriya, Atukulu in Telugu, Bajeel or Bajil in Tulu, Aval in Malayalam and Tamil, Avalakki in Kannada[3], Pavva in Gujarati, Chiura in Nepali and Chhattisgarhi and
• Chniré'r pulao :- An snack prepared by immersing the rice flakes in cold water, drying them, and then preparing pilaf-style with nuts, raisins, black pepper, green chillies, and salt and sugar to taste. This is very popular as a breakfast or evening dish in families, and may not be available in any stores or restaurants.
• Chniré bheja :- Some flakes are immersed in a bowl of usually cold water, flavoured with lime juice, salt, sugar, and a little black pepper.
• Bajeel Ogarne :- Here beaten rice is seasoned with mustard seeds, coconut oil, red chillies.
• Beaten rice with curds :- Here beaten rice is soaked in water and then sieved. Curd is added with table salt, preferably eaten with mango or lemon pickle.