The traditional method of making the Nepali snack ‘Chiura’.
Have you ever wondered how the popular Nepali snack Chiura is made? Read to know the traditional steps of preparing chiura in this article!
15th of Asar is approaching. This day which is also known as Dhan Ropne Diwas (day to cultivate rice) is also famous for its original Nepali lunch Dahi-Chiura (curd and flattened rice).
But have you ever wondered how this Chiura is made? Let us know about the famous Chiura in this article!
What is Chiura?
Chiura (flattened rice) is a Nepali common snack that is quite popular among workers and farmers in rural Nepal. The dish is also called “Baji” by the Newari people living in the capital city of Nepal.
Most of the time, it is served with tea as a mid-morning snack to the workers in the fields. It is very simple to prepare at home and one can have the dish whenever they are craving for something.
Per Nepali cultural expert Om Dhaubhadel, “Baji has its existence in many countries, but the baji in Nepal is particularly popular to eat because of the weather and climate.”
Types of Chuira
There are two types of Chuira – Red chuira, which is made of reddish beaten rice —and— white chuira.
The red chuira is regarded as better than the white one. This dish is among the main meals served at Newari festivities.
‘Chuira’ tastes very delicious and has a high nutritional value. It can also be eaten with curry, yogurt, and meat which adds more flavor to the dish.
Step By Step Process To Make ‘Chuira’ (Beaten Rice)
The popular Nepalese snack ‘Chuira’ is made by crushing rice. Here, we have the traditional procedure on how to prepare this tasty snack.
Source: Youtube channel of the Gundruk
- Firstly, take a huge pot and put sufficient water to boil the paddy or unhusked rice (dhaan).
- After boiling it, let the soaked paddy in the water for 12-24 hours depending on the temperature
- Then, take out the husks from the soaked paddy and throw them away. Also, drain the water from it.
- Put that paddy (dhaan) in a bag and let it rest for 3 to 4 hours so the water that remains in the paddy will dry out.
- Roast that dry paddy in a clay pot (Haadi) until a few grains burst.
- Now, you have to beat the roast paddy using a large pestle or mortar ( wooden okhal or dhenki in Nepali terms). It needs a lot of muscle power to turn it into a fine shape of ‘Chuira’
- Then, take out into a dalo (a traditional basket of Nepal, which is made of bamboo)
- Using a nanglo (a flat round woven tray) remove pulverized husks and dust
- Finally, the healthy rice flake is ready to serve.
