Types
- Red (Nepal Bhasa:ह्यांगु बजि Hyangu Baji): These kinds are prepared by traditional hearthing technology. Instead of processing everything in the mill, the initial phases of milling is done traditionally and then paddy is taken to the mill for further processing. The result is a reddish beaten rice that is crispier than the white one.
- White (Nepal Bhasa: तुयु बजि Tuyu Baji)
- Samaybaji (Nepal Bhasa: समे बजि)
Read more about this topic: Baji (food)
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