Organic Poha

Poha is also known as Pauwa, Chivda, or Avalakki. It is made by flattening rice and is native to the Indian subcontinent. It is white, flaky, and semi-translucent. Organic Poha is an easily digestible form of raw rice popular in South Asian countries.

It can be eaten raw, immersed in hot milk or water or lightly fried with coconut, dried green chillies, and other spices to have it as a snack. Poha is eaten as a breakfast item with roasted peanuts, spices, and sev.

Though Poha is synonymous with Madhya Pradesh particularly Indore, it originated from Maharashtra and was brought over to Madhya Pradesh when the Holkars of Maharashtra expanded their kingdom.

It is believed that Poha is an ancient grain. The oldest reference to it has been made in the Mahabharata where Sudama offered the grain to his childhood friend Krishna.

Climate: To make Poha, we need to grow rice first. The weather needs prolonged sunshine, high humidity, and adequate irrigation facilities.

Sowing: Rice is a Kharif crop. The seeds are planted in June accordingly. 

Soil: Soil with proper irrigation and drainage facilities is suitable with a pH level of 5.0-8.0. 

Harvesting: Rice matures within 120-130 days. It can be harvested manually using a sickle or through a harvesting combined machine. 

Dehusking and Soaking: Rice grains are then dehusked and soaked in hot water for 24-26 hours. 

Roasting: They are then dried and roasted with fine sand. It is then sent to the flaking machine to get rid of the sand.

Flattening: The final step in making Poha is to flatten them using rollers. 

Organic Poha can last 3-6 months if it is stored in an airtight container and placed in a dark place without direct sunlight and away from moisture.