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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
" 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.