Soaked Amaranth Flour or Rajgira Atta
Amaranth flour is made from the Wonder grain Amaranth or Rajgira.
It is actually not a grain but a pseudo cereal that is grown for its edible starchy seeds.
To make Rajgira atta, first soak the Amaranth seeds overnight. Then dry it inthe sun. Finally, grind it in chakki to get atta or flour.
Amaranth flour can be used for making parathas, pancakes, dosas, potato bhondas or cookies etc.
Hard working farmers in India started growing Amaranth grain for its great powers and felt grateful to God for its benefits. It’s called Ramdana, (God’s grain) or Rajgira (Royal grain) in different parts of India.
Amaranth flour is a superfood that has been cultivated for more than 8,000 years now because of its nutritional benefits. It has been grown as a grain-like seed and a vegetable.
Amaranth flour is one of the best sources of vegetable protein in the world, both in terms of quantity and the quality of its proteins.
Another health benefit of Rajgira atta is Calcium. It exceeds the calcium content of other grains by about 4 times.
Amaranth flour has more calcium than milk.
Rajgira atta is also a great source of lysine, an important amino acid with protein content comparable to that of milk. Lysine has another advantage – it’s easier to digest than milk protein.
Rajgira or Amaranth is high in iron, zinc, magnesium, phosphorus, and potassium.
Amaranth grains contain 6 to 10% oil, predominantly unsaturated. Did you know that Amaranth is the only grain with documented Vitamin C?
Amaranth grain is easy to digest. The mix of amino acids found in it allows for very easy digestion.
Amaranth seeds or Rajgira have earthy, nutty flavour and can be eaten as a sweet or a snack.
Do you remember eating various Amaranth grain food items made by your Grandmas during childhood?
The delicious Rajgira ladoo, Chaulai laddu, Ramdana Kheer, porridge and Rajgira atta paratha were staple diet during fasting.
If you do not want to make your own Amaranth flour, then I recommend that you buy this one from Amazon: