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These are rice grains that have been hulled, milled and parboiled. The kernels are then flattened by large rollers. Poha can vary in thickness; this particular kind is thin. These off-white, paper-thin flakes are very light and bland in taste. This thin variety is used most commonly in stove-top cooking and sweets. Be careful not to handle wet flakes too much, they will disintegrate.
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