Description
Rajagra 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 Rajagra-grain flour is ideal for gluten-free diets as well as fast foods where strictly non-cereal foods are allowed. In India, it's called Ramdana Flour in Hindi and is used extensively during religious festivals for fasting. Ramdana means God's seed and hence it's used on festive occasions.
Rajagra flour can be used for making pasta and baked goods. Along with other flours, it can be used for baking yeast bread. One part amaranth flour to 3-4 parts wheat or other grain flours may be used. In the preparation of flatbreads, pancakes, and pasta, 100 percent amaranth flour can be used.
The dried rajagra seeds be ground coarsely or finely depending on recipe requirement. For preparing rotis and bread, you would generally require finely ground flour. Rajgira flour may also be ground coarsely, depending on individual preferences and recipe requirements.