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It is a flour made from the seeds of a plant called amaranth. There are many members of the amaranth family. Some are grown primarily for their seeds, which are treated as a grain, others are decorative, and some are considered weeds. All are edible. Amaranth flour is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. 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% amaranth flour can be used. The plant is used in Asian cookery extensively, and when it goes to seed, the tiny seeds (actually they look like seeds but botanically they are the fruits) are dried and used as a pseudo-grain flour. When strictly non-cereal items are required in India during specific fasting days, this one fits the bill nicely.
Finely ground rajgira flour-The whole grain of rajgira may be ground into flour or decorticated before grinding to produce a fine particle product or flour, which is then used in various traditional foods.
Coarsely ground flour-The flour may be ground coarsely, depending on individual preference and recipe requirement.
How to select
The rajgira flour should be clean, dust free and without any infestations or foul odor. It is better to opt for organic grains, if possible.
" The rajgira flour is usually made into chappatis, paranthas or rotis and served with vegetables.
" Rajgira is favored by the gluten intolerant and is often cooked as a 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 from it. .
" In Goa rajgira is very popular and satva, pole (dosa), bhakri, ambil (a sour porridge) are very common
" Rajgira and Oat Bran put together in buttermilk and flavoured with mint is a healthy breakfast option.
How to store
Store rajgira flour in an airtight container and keep it in a cool and dry place.
" Rajgirha flour is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch
" The rajgirha flour are rich in calcium and antioxidants and all the varieties are gluten-free, an attractive alternative for wheat allergy sufferers
" In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially calcium.
High( above 70)