Worth2Deal Kerala Special Red Rice Poha (also known as Matta Avil or flattened red rice) is made from par-boiled Kerala red rice that’s gently pounded to remove the husk, flattened and sun-dried. The result is a coarse, nutty, pinkish-red flake that keeps more of the rice’s natural bran and nutrients than regular white poha.
Why it’s special
Red poha is naturally rich in antioxidants and B-vitamins and contains magnesium, zinc, calcium and iron. The higher fibre content supports steady energy and helps moderate the release of sugar into the bloodstream. That makes it a practical choice for people watching glucose spikes and for anyone looking for a more sustaining breakfast or evening snack.
Light on the stomach, easy to digest
Because it’s par-boiled and flattened, red rice poha cooks quickly and digests easily. It’s gentle for kids and elders, and ideal when you want something light without losing nutrition.
A Kerala staple, many ways to enjoy
Upma/poha: Rinse briefly, then toss with mustard, curry leaves, onions, peanuts, grated coconut and a squeeze of lemon.
Sweet version: Steam with jaggery syrup, grated coconut and cardamom.
Curd poha: Mix hydrated flakes with thick curd, ginger, green chilli and tempered spices.
Snack mixes: Roast dry flakes lightly for a crunchy chivda with roasted nuts and spices.
Tiffin bowls: Pair with sautéed veggies and a tempering of coconut oil and curry leaves.
Naturally supportive
During preparation the par-boiled, flattened rice undergoes mild fermentation, which can support a healthy gut microbiome. Regular use as part of a balanced diet may help with satiety and weight management while providing the carbohydrates your body needs for daily activity.
Clean sourcing & handling
Worth2Deal focuses on hygiene from selection to packing. Flakes are handled in a controlled environment and sealed fresh. No artificial colours, flavours or preservatives.
How to cook (basic method)
Rinse the flakes quickly under running water (do not soak long).
Rest for 5–7 minutes until just soft.
Season: heat oil, splutter mustard, add chilli, onion, curry leaves, peanuts or chana dal.
Add the softened poha, salt and a squeeze of lemon. Finish with grated coconut.
Storage & shelf life
Keep sealed in an airtight container in a cool, dry place. Use a moisture absorber in humid weather. Best consumed within 6 months for optimum aroma and texture.
Who it’s for
Home cooks who want a fast, wholesome base for breakfast or snacks; folks seeking higher-fibre alternatives to white poha; families who love authentic Kerala ingredients.
