rajgira flour

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Also known as
Amaranth flour

Description
Rajgira flour is made from the seeds of the amaranth plant. There are many members of the amaranth family, of which some are grown primarily for the seed. Actually, the tiny seeds are botanically fruits and not seeds!

While the seed is used in many forms – fresh, dried, popped, flaked, and so on, the flour of the dried seeds is most popularly used. The pseudo-grain flour is ideal for gluten-free diets as well as fasting foods where strictly non-cereal foods are allowed.

Amaranth flour can be used for making pastas and baked goods. Along with other flours, it can be used for baking yeast breads. One part amaranth flour to 3-4 parts wheat or other grain flours may be used. In the preparation of flatbreads, pancakes and pastas, 100 per cent amaranth flour can be used.

The dried rajgira seeds be ground coarsely or finely depending on recipe requirement. For preparing rotis and breads, you would generally require finely ground flour. Rajgira flour may also be ground coarsely, depending on individual preferences and recipe requirement.

How to select
• Rajgira flour should be clean, dust-free and without any infestations or foul odor.
• It is better to opt for organic grains and flour, if possible.

Culinary uses
• The rajgira flour is usually made into chappatis, parathas or rotis and served with vegetables.
• Rajgira is flavoured by the gluten intolerant and is often cooked as porridge to be eaten alongside other foods.
• Rajgira flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened pancakes.
• One can also make chikki (sweet bar) or ladoos with popped rajgira seeds.
• In Goa, rajgira is very popular and satva, pole (dosa), bhakri and ambil (a sour porridge) are commonly made.
• Rajgira and Oat Bran in mint-flavoured buttermilk is a healthy breakfast option.

How to store
Store rajgira flour in an airtight container and keep it in a cool and dry place.

Health benefits
• Rajgira flour is commonly eaten with the hull, which retains a majority of the nutrients.
• It is high in fibre and iron, with a fairly high protein level as well. This makes it well suited to be used as a staple starch.
• Rajgira flour is also rich in calcium and antioxidants.
• It is an ideal alternative to wheat for those with gluten sensitivity.




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