Bhaktapur, October 5

Electric mills are gradually replacing the traditional method of making beaten rice, so much so that there are only a few places in the Valley where people still use the centuries-old method.

There are nearly 100 mills in Bhaktapur, including in Thimi Municipality, where beaten rice is made. However, only locals of Tigini area of Nil Barahi still use the traditional method.

Shiva Lal Rajbahak (61), a local trader said, “It used to be our family business earlier, but income from the business no longer suffices for our family.”

In the past, beaten rice produced in Tigini was popular across the country. “Even former royal family used to visit the area to taste the beaten rice,” said Rajbahak. “These days more than 50 per cent of beaten rice is imported from India. Moreover, the mills have made it easier to produce beaten rice. So, people no longer want to spend hours producing a handful of beaten rice using the traditional method,” he said. Beaten rice is the most popular food item among Newars, as it is required in all kinds of festivals and special occasions.

According to the cultural expert, Tejeswar Babu Gongah, every household produced beaten rice in Bhaktapur earlier and no one sold or bought it. “But this has now become a thing of the past.” Paddy used to be harvested before Dashain festival and people used to call it Tauli Dhan (a type of rice), which was regarded as the best for making beaten rice.

According to Gongah, Taichin rice is imported so is not considered a local product. The traditional method of making beaten rice takes time as rice is cooked twice. First, the rice is boiled in hot water and kept for two days before frying it.

Only then is the rice flattened in the okhal (mortar and pestle). “The beaten rice produced using this method gives off a sweet smell and is tastier. It is also good for health,” said Gongah.