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The word Poha (plural pohe) is used for two things. One is the ingredient which is flattened rice and second is this recipe or dish. Beaten rice, flattened rice or parched rice are the different words to denote Poha. To make beaten rice, the rice grains are parboiled and then flattened. These are like dry, crisp, thin flakes that can be crumbled or broken easily. Recipes made with flattened rice requires little to no cooking. In some regional Indian languages, poha is known as phov (konkani), avalakki (karnataka), aval (tamil & malayalam), atukulu (telugu), chira (bengali), paunva (gujarati) and as pauwa in hindi. Poha absorbs any liquids (water or milk) that they are soaked in and soften. So they can be eaten raw after soaking or cooked a bit. They are also fried or roasted and made into quick snacks like Poha Chiwda.