POHA THICK

Technical Specifications

We supply Premium "Double Cleaned" Poha, free from bran dust and black spots.

Product Name: Poha (Thick Variety)

Also Known As: Flattened Rice, Beaten Rice, Rice Flakes

Variety: Thick / Medium (For Cooking)

Appearance: White to Off-White Flakes

Texture: Hard (Dry) -> Soft & Fluffy (Soaked)

Thickness: High (Resists breaking when wet)

Moisture: Max 12-13%

Origin: Madhya Pradesh / Gujarat / Maharashtra, India

Packaging: 20kg / 25kg / 50kg HDPE Bags or Retail Packs

Shelf Life: 6 to 9 Months

Poha Thick (Flattened Rice / Beaten Rice)

Welcome to Siya Agri Exports LLP, your source for the most popular breakfast cereal in the Indian subcontinent-Thick Poha.

Made by parboiling rice and then flattening it under heavy rollers, our Thick Poha (often called "Dagdi Poha" or "Jada Poha") is engineered for cooking. The flake thickness is precise-it is thick enough to absorb water and swell up, yet sturdy enough to not disintegrate into a paste when stirred in the pan.

When soaked, our Poha blooms into soft, fluffy, separate white flakes that readily absorb the yellow turmeric and flavors of the tempering (tadka). It is light on the stomach, gluten-free, and traditionally considered one of the healthiest probiotic breakfasts when fermented/soaked.

Product Known Names Worldwide

To help you target every specific ethnic market (South Indian, North Indian, Diaspora), here is the comprehensive list of names for this product:

English: Flattened Rice, Beaten Rice, Rice Flakes (Thick).

Hindi / North India: Poha (), Chura ().

Gujarati: Pauaa ().

Marathi: Pohe () / Jada Pohe.

Tamil: Aval () -Thick Aval for Upma.

Malayalam: Avil ().

Telugu: Atukulu ().

Kannada: Avalakki ().

Bengali: Chira ().

Odia: Chuda ().

Nepali: Chiura ().

Assamese: Sira.

French: Riz Aplat.

German: Reisflocken.

Retail Category: "Breakfast Cereal" / "Indian Grocery"

Why Choose Siya Agri Exports for Thick Poha?

The "Non-Mushy" Guarantee

Texture Control: The biggest complaint chefs have is "Poha becoming Halwa" (sticky paste). We source Poha made from specific rice varieties (like IR-64) that maintain structural integrity. Our flakes stay separate and fluffy after soaking, ensuring a restaurant-quality dish every time.

Dust-Free Processing

Hygiene: Cheaper Poha often contains "bran dust" (white powder) that makes the cooked dish sticky. We use Sieves and Blowers to remove fine dust and broken bits before packing, giving you clean, whole flakes.

Applications & Uses

Batata Poha / Kanda Poha: The classic Maharashtrian and Gujarati breakfast cooked with onions, potatoes, and turmeric.

Aval Upma: A South Indian savory breakfast dish tempered with mustard seeds and curry leaves.

Chivda (Frying): Thick Poha is deep-fried to make "Cornflakes Chivda" style salty snacks.

Sweet Poha: Mixed with milk, jaggery, and banana for a quick energy meal (popular in rural India).

Yogurt Poha (Dahi Chura): Soaked raw in yogurt, a summer staple in Bihar and UP.

Logistics & Packaging

Fragile Cargo: Poha flakes can break if compressed. We pack them in Loose HDPE Bags (not vacuum) to provide a cushion of air, or in sturdy cartons to prevent crushing during transport.

Volume Shipping: Like Murmura, Poha is volumetric. We recommend mixing it with denser cargos like Lentils or Rice to optimize container weight.

The Fluffiest Breakfast

Serve the authentic taste of an Indian morning. Contact Siya Agri Exports LLP for bulk quotes.