Beaten rice (chiura)
Raw or parboiled rice grains, beaten flat and dried, dry, lightly crisp and mildly nutty.
Chiura is rice that is soaked or briefly parboiled, then beaten or rolled flat and dried; in India the same thing is called poha. The flakes are dry, light and firm; in Nepal they are often eaten just as they are, alongside curry, achar and meat, soaking up sauce while keeping some bite. Rinsed or soaked briefly, they soften and can be stir-fried like cooked rice. There are thin and thick grades: thick ones stand up to soaking and frying, thin ones break down quickly and suit dry preparations or toasting. You will find chiura in Indian or Nepali grocers, many Asian shops and by mail order, usually sold as poha.
Substitute:
There is no good substitute. The rice flakes sold in health food shops are processed differently and turn mushy quickly in liquid, so they work neither for eating dry nor for frying. Puffed rice is too airy and has no bite. Without chiura, it is better to serve the dish with cooked rice and accept that the dry, crisp element is lost.