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The magical world of South Asian flours

Wheat Based Flours

ATTA.....whole wheat flour, finely ground... chapati, roti, paratha

MAIDA...refined white wheat flour, soft and white.. ...naan, pastries, cakes, samosa, 

SOOJI/RAVA...semolina; coarsely ground wheat ...used for upma, halwa,idli, rava dosa batter, kesari, halwa, laddoo

Homemade Dough

Pulse + Legume Flours

Besan/Gram flour- made from chana dal (split bengal gram)... used in pakoras,sweets, batters

Moong dal flour-  ground mung beans; used in snacks, pancakes, sweets

Urad dal flour- from black gram; used in dosa, idli, vada batters, often mixed with rice flour

Masoor dal flour- made from red lentils; less commin, used in some breads and snacks

flour from lentils.jpg

Rice + Millet Flours

Rice flour- used in dosa, idiyappam, snacks, appam,

Ragi flour(finger millet)- nutritious millet flour; used for rotis,porridge, dosa

Bajra flour (pearl millet)-  common in Rajasthan/Gujurat for rotis

Jowar flour (sorghum)- used for rotis in Maharastra and Karnataka

Foxtail, Millet, Little Millet, regional in porridges, breads, dosas

flour from rice.jpg
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