Most people have eaten white poha without ever questioning it. Red beaten rice, known as Lal Poha or Kempu Avalakki, is what poha looked like before milling stripped away the outer bran and natural colour. It is made from red rice varieties, which means it carries the same anthocyanins and antioxidants that make red rice nutritionally superior to white, in a form that is just as quick and easy to cook. Thicker flakes absorb water well, hold their texture after soaking, and take on the flavour of your tempering beautifully. Iron, fibre, and a lower glycemic index than white poha, all in the same ten-minute breakfast your family already knows how to make. Ours is grown organically without pesticides and processed without any additives or preservatives. Certified by IMO Control, India Organic (NPOP), and Jaivik Bharat, it is the same quick breakfast made from the grain that was always worth using.