One of the popular snacks in western Nepal, especially in Dang, Rice Puwa is many people’s favorite as it is tasty, healthy and also satisfies hunger. Made with rice grains, Rice Puwa can also be eaten as an alternative to rice as it is similar to rice in terms of gratifying hunger.
In most of the other cultures and places, Puwa is usually made with Suji or Semolina. It is also heavy due to the rice it contains so it is used more as a snack, afternoon snack or as an alternative for dinner, together with a fried vegetable or curry or pickles. The process of making Puwa is easy and comparatively fast and also not much ingredients are required for making Puwas. Here is the process of making Rice Puwa in Nepali kitchen.
Water, Ghee (clarified butter)
First of all, heat a pan and add ghee to it. When the ghee melts and is heated, put the rice and stir fry it. Keeps on stir frying the rice grains over medium heat and make sure it does not burn. Fry it until the rice turns red in color and when it does, add salt to your taste. Again, keep frying it until it becomes soft and starts to stick to the pan. After that, add water to it and bring to boil. Let it simmer for few minutes until the water evaporates. When that happens, turn off the heat and transfer it to a bowl or plate and serve hot with pickles.
If you wish, you could also add some stir fired chopped vegetables like French beans, carrot and fresh green peas or capsicum. Garnish it with chopped coriander leaves.