It’s widely consumed in Nepal, parts of India, and other South Asian regions. The rice is flattened through a traditional process, making it light, crispy, and easy to digest.
Here’s how Chuira is commonly used:
As a breakfast item: It’s often mixed with milk, yogurt, or sugar for a quick and nutritious meal.
In savory dishes: It can be paired with ingredients like lentils, vegetables, or meat for a filling snack or light meal.
For snacks: It is sometimes roasted and mixed with ingredients like peanuts, spices, and herbs, creating a crunchy snack known as Bhatmas Chuira (with roasted soybeans) or simply a spiced version with nuts.
Beaten rice is made by flattening rice kernels through a process of steaming and then pounding them, resulting in light, dry flakes. It’s commonly used in various dishes, both sweet and savory. In Nepal, for instance, Chuira is often eaten with yogurt, sugar, or used as a base for savory preparations like Bhatmas Chuira (a snack made with roasted soybeans and spices).
