Laja (parched paddy) is a soft, light, whitish, commonly edible food product prepared by roasting paddy (Oryza sativa Linn, family Gramineae). According to Ayurvedic classics, Laja has deepan, laghu, grahi, sneha, kapha-meda-chedak, balya, rasayan  and ojo-vardhak properties and it has been widely used as a remedy for  chardi (emesis), atisara (diarrohea),  rakta-pitta (bleeding disorder), madatyaya (alcoholism), trishna (thirst), medo-rog (obesity), sangrahni, ailments of upper respiratory tract, for suppressing milk regurgitation in babies and treatment of colic in anti natal period in the form of various  kalpa’s  (pharmaceutics). In modern researches, it has been found that laja has good portion of digestible nutrients. It is rich in carbohydrate (88%), low fat (0.2%), protein (8.6%), low salt, low cholesterol, no preservatives, easily digestible (greater coefficient of digestibility as compared to wheat and other rice products Table 4 & 5) and immediate source of energy (high calorific value 1,754/pound) makes it healthy nutritive, and balanced diet. In future Laja may be used as a substitute of rice based ORS and good dietary supplement for debilitating and hypertensive persons. This article throws light on classical uses of Laja, its method of preparation, difference from parched rice, change in nutritive value during parching and its future research aspect. 

Keywords:  Laja; Parched Paddy; Neutraceutical; Ayurveda; Oriza sativa.

Source- Paddy

Family- Gramineae

Latin name- Oryza sativa Linn. 

Derivation- In Samhita / Compandia,s (Maitrayni Samhita,Vajsnae Samhita) and Bramhan (Shatpath Bramhan, and Taitariya Bramhan ) granth, Laja is representative of roasted grains [1].

Hindi- Kheel                                                            

English- Parched paddyTexture- Laja is a soft, light, whitish, commonly edible food product prepared by roasting paddy (Oryza sativa) [2].