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India is known for its diverse culinary traditions, and various types of flour are an essential part of Indian cuisine. These flours are derived from different grains, legumes, and tubers, and each type has its unique characteristics and uses. Here are some commonly used Indian flours, along with their uses and explanations
Ragi flour, also referred to as finger millet flour, is a highly nutritious grain widely consumed in South India. It is gluten-free and packed with beneficial nutrients such as calcium, iron, and fiber. Ragi flour is primarily utilized in the preparation of dishes like ragi dosa, ragi idli, ragi mudde (finger millet balls), and porridges. Additionally, it can be used for baking, enabling the creation of cookies, cakes, and breads.
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Rice flour is made from finely ground rice grains. It is used in a variety of dishes, particularly in South Indian cuisine. Rice flour is used to make dosas (crepes), idlis (steamed rice cakes), appams (pancakes), and other crispy snacks like murukku and seedai. Rice flour can also be used as a thickening agent agent and as a coating for frying in certain dishes.
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Corn flour, also known as corn starch or cornmeal, is derived from ground dried corn kernels. It is commonly used in Indian cuisine, particularly in dishes like makki ki roti, which complements sarson ka saag. Corn flour serves as a thickening agent in gravies, soups, and sauces. It is utilized to prepare cornbread, corn fritters, and corn tortillas. Additionally, it is employed as a coating for crispy fried vegetables or meat and as a binding agent in cutlets and tikkis.
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Semolina, also known as rava or sooji in India, is a coarsely ground flour made from durum wheat. It finds widespread use in Indian cuisine, playing a versatile role in various dishes. Semolina is used to prepare popular Indian dishes such as upma (a savory breakfast dish), halwa (a sweet dessert), idli, dosa, as well as a variety of snacks and semolina-based desserts like kesari. Additionally, it can be used as a coating for frying foods like cutlets and as a thickening agent for soups and stews.
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Jowar flour, derived from sorghum grains, is a gluten-free flour that enjoys wide usage across different regions of India. It is commonly employed in making rotis, bhakris, and dosas. Jowar flour is also suitable for baking and serves as a substitute for wheat flour in gluten-free recipes. Additionally, it finds application in the preparation of snacks like jowar chips.
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Gram flour, known as "besan, " is a gluten-free flour made from ground chickpeas. It has a pale yellow color and a slightly nutty flavor. Widely used in Indian cooking, it is employed in the preparation of snacks and savories. Besan is used to make dishes like bhajis, sev, pakoras, and sweets like laddoos, Mysore pak, and burfis. It serves as a thickening agent in curries and gravies.
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All-purpose flour, known as "maida" in India, is a refined wheat flour that is finely milled and bleached. Maida is used for making various bakery products like cakes, pastries, bread, biscuits, and cookies. It is also used to prepare fried snacks such as samosas and pakoras. Maida is also used as a thickening agent in gravies and sauces.
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Barley flour is derived from ground barley grains. Although not as widely used as other flours in Indian cuisine, it is experiencing growing popularity due to its numerous health benefits. Barley flour is utilized in the preparation of bread, rotis, and various baked goods.
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Wheat flour, commonly known as "atta, " is one of the most widely used flours in India. It is milled from whole wheat grains and is used to make chapatis (Indian flatbreads), rotis, parathas, puris, and other wheat-based bread and pastries. It is also used to prepare a variety of snacks like samosas and pakoras. It is also used in the preparation of certain desserts and snacks like laddoos, halwa and sevaiyan (vermicelli). It contains gluten, which gives elasticity and structure to the dough.
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Buckwheat flour is derived from ground buckwheat groats. It holds significant importance during fasting periods in India. Buckwheat flour is commonly employed to create dishes such as puris, pakoras, pancakes, and flatbreads specifically for religious festivals.
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Bajra flour, derived from pearl millet grains, is a popular ingredient in the western states of India, including Rajasthan and Gujarat. It is primarily utilized in the preparation of rotis (flatbreads), bhakri (thick rotis), and various snacks. Bajra flour is renowned for its nutritional value and gluten-free nature. Additionally, it can be used to make porridge and serves as a thickening agent in soups and stews.
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