Beaten rice

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Beaten rice is a rice which is dehusked and beaten to make small flat flakes.This type of rice absorbs even cold water and gets swollen.This type of rice is used in variety of dishes in Udupi cuisine.It is called Bajeel or Bajil in Tulu ,Avalakki in Kannada and Poha in Hindi.There two varieties of beaten rice thin and fat. They are so called because of their thickness. Beaten rice can be up to 4 times thicker than regular rice.

[edit] Dishes made from beaten rice

  • Bajeel Ogarne :- Here beaten rice is seasoned with mustard seeds,coconut oil,red chilli.
  • 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.
  • Kanda Poha :- In this dish beaten rice is soaked and sieved. Small pieces of boiled potato ,onion,mustard seeds,turmeric and red chilli are seasoned and mixed with beaten rice and served hot.
  • Sweet Bajil ( Tipe Bajil in Tulu ):- Beaten rice is mixed with jaggery and grated coconut and eaten.
  • Khara Bajeel :- The beaten rice is mixed with red chilli powder,salt and coconut.Sometimes seasoned.
  • Sajjige Bajeel : - Combination of upma and Khara bajeel.
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