Chyakhla

Chyakhla is a Nepali word for grits, specifically referring to coarsely ground grains like maize (makai), wheat (gahu), and barley (jau). It is a versatile staple food in Nepali cuisine, often used in porridges, soups, stews, and even desserts.

Here's a closer look at Chyakhla:

Types of Chyakhla:

• Makai ko Chyakhla (Maize Grits): This is the most common type of Chyakhla, made from dried maize kernels that have been cracked or ground. It is a rich source of carbohydrates, fiber, and essential vitamins and minerals.

  

  Makai ko Chyakhla

• Gahu ko Chyakhla (Wheat Grits): Made from coarsely ground wheat, Gahu ko Chyakhla is a slightly heavier and nuttier-tasting option compared to Makai ko Chyakhla. It is often used in savory dishes like Thukpa (noodle soup) and Dhindo (steamed buckwheat flour cake).

  

• Gahu ko Chyakhla

• Jau ko Chyakhla (Barley Grits): This type of Chyakhla is made from toasted and cracked barley grains. It has a slightly smoky flavor and is considered a good source of dietary fiber. Jau ko Chyakhla is often used in soups and stews.

  

  Jau ko Chyakhla

Popular Chyakhla Dishes:

• Chyakhla ko Sattu: A porridge made from roasted and powdered Chyakhla, usually flavored with sugar, milk, and ghee.

  

  Chyakhla ko Sattu

   

• Chyakhla ko Dhindo: A steamed cake made from Chyakhla flour, similar to Dhindo but with a coarser texture.

• Chyakhla ko Khichdi: A rice and lentil dish with Chyakhla added for extra texture and flavor.

• Chyakhla ko Soup: A hearty soup made with Chyakhla, vegetables, and spices.

Health Benefits of Chyakhla:

• Rich in carbohydrates and fiber, providing sustained energy and aiding digestion.
• Good source of vitamins and minerals, including iron, magnesium, and zinc.
• Low in fat and cholesterol, making it a heart-healthy option.
• Gluten-free (except for Gahu ko Chyakhla), suitable for people with gluten sensitivity.

Buy different grit products like makai(maize) ko chyakhla, jau(barley) ko chyakhla, gahu(wheat) ko chyakhla online in Nepal.