How To Make Rajgira Flour, Amaranth Flour At Home
by Tarla Dalal
This recipe has been viewed 3580 times
With more and more people looking for healthy food alternatives, amaranth seeds have come to the limelight and gained reputation as a super grain.
Well-deserved we would say. This traditional grain has ultimately got the attention it deserves. Amaranth or rajgira has innumerable health benefits. While the seeds can be used fresh, dried, popped and flaked, flour is the most popular form perhaps because of the sheer convenience of using it.
You can use it to make a variety of dishes, ranging from sheera to chapatis and puris. Rajgira flour, also known as Ramdana flour, is traditionally used to prepare non-cereal foods for consumption during religious fasts.
It is also ideal for use in gluten-free diets. You can grind the dried rajgira seeds coarsely or finely depending on the recipe requirement.
From healthy snacks like Rajgira Buckwheat Brown Rice Flour Khakhra to wholesome meals like Dahiwale Aloo Ki Subzi with Rajgira Puris, Rajgira ki Kadhi this Rajgira flour recipe can be used to make not only healthy but, vrat recipes too.
Enjoy how to make Rajgira Flour recipe with detailed step by step photos below.
- To make the rajgira flour, heat the amaranth seeds in a broad non-stick pan and dry roast on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside.
- Blend the roasted rajgira in a mixer to a fine powder.
- Store the rajgira flour in an air-tight container. Use as required.
Nutrient values (Abbrv) per cup
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