Discover the Flavor and Versatility of Rajgira: 20 Delicious Gluten-Free Recipes to Try!
Rajgira, also known as amaranth or ramdana, is a popular grain in Indian cuisine that has gained attention worldwide for its numerous health benefits. Not only is it gluten-free, but it’s also rich in protein, fiber, and essential minerals like calcium, iron, and potassium. With its nutty flavor and versatility in cooking, Rajgira has become a staple in many Indian households.
From breakfast to dinner, and even desserts, Rajgira can be used to make a wide range of dishes that are not only delicious but also gluten-free. In this article, we’ll explore 20 mouth-watering Rajgira recipes that you can try at home. From classic parathas and rotis to innovative dosas and halwas, there’s something for everyone in our list.
Whether you’re a health enthusiast, a foodie, or simply looking for new recipe ideas, this article is sure to inspire you to get creative with Rajgira in your kitchen.
Rajgira Paratha with Spiced Yogurt
Start your day with a nutritious and flavorful breakfast, as we combine the goodness of amaranth (rajgira) with spicy yogurt.
Ingredients:
– 1 cup rajgira flour
– 1/2 cup lukewarm water
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– Spiced Yogurt:
+ 1 cup plain yogurt
+ 1/2 teaspoon ground cumin
+ 1/4 teaspoon ground coriander
+ 1/4 teaspoon red chili powder (optional)
+ Salt, to taste
Instructions:
1. In a mixing bowl, combine rajgira flour and lukewarm water to form a dough.
2. Knead the dough for 5-7 minutes until smooth.
3. Divide the dough into 6 equal portions.
4. Roll out each portion into a thin circle (about 6 inches in diameter).
5. Heat ghee or oil in a non-stick pan over medium heat.
6. Cook the paratha for 30 seconds on each side, until golden brown.
7. Serve with Spiced Yogurt: Mix all yogurt ingredients and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Rajgira Roti with Fresh Coriander Chutney
Discover the nutty flavor of Rajgira (Amaranth) rotis paired with a refreshing and zesty coriander chutney. This traditional Indian recipe is perfect for a quick breakfast or snack.
Ingredients:
For Rajgira Roti:
– 1 cup Rajgira flour
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– Water, as needed
For Fresh Coriander Chutney:
– 1 cup fresh coriander leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 teaspoon red chili powder (optional)
Instructions:
1. In a bowl, mix together Rajgira flour and salt.
2. Gradually add water and knead into a smooth dough.
3. Divide the dough into 6-8 portions and shape each into a ball.
4. Roll out each ball into a thin circle, about 6 inches in diameter.
5. Cook on a non-stick skillet or griddle over medium heat for 30 seconds to 1 minute.
6. Flip and cook the other side until golden brown.
For Chutney:
1. Blend coriander leaves, onion, garlic, lemon juice, salt, and red chili powder (if using) in a blender until smooth.
2. Taste and adjust seasoning as needed.
Cooking Time: 10-15 minutes for Rajgira Rotis; 5 minutes for Fresh Coriander Chutney.
Enjoy your delicious Rajgira Rotis with the zesty Fresh Coriander Chutney!
Rajgira Puri for Festive Occasions
Experience the rich flavors of India with this simple and delicious recipe for Rajgira Puri, a traditional flatbread commonly served during special celebrations like Diwali and Holi.
Ingredients:
– 1 cup amaranth flour (Rajgira)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 1/2 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine the Rajgira flour, salt, and baking powder.
2. Add the ghee or oil and mix until the dough comes together.
3. Gradually add the lukewarm water and knead for 5-7 minutes until the dough is smooth and pliable.
4. Cover and let it rest for 30 minutes.
5. Divide the dough into 6-8 equal portions and roll out each portion into a thin circle.
6. Heat a non-stick skillet or griddle over medium heat. Cook the puris for 1-2 minutes on each side, until they are lightly browned and crispy.
7. Serve warm with your favorite accompaniments.
Cooking Time: 15-20 minutes
Rajgira Dosa with Coconut Chutney
A traditional South Indian breakfast recipe, Rajgira Dosa is a delicious and nutritious option made from amaranth flour. This gluten-free dosa pairs well with the creamy and flavorful coconut chutney.
Ingredients:
For Rajgira Dosa:
– 1 cup amaranth flour (rajgira)
– 1/2 cup water
– Salt, to taste
For Coconut Chutney:
– 1 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon cumin seeds
– Salt, to taste
– 2 tablespoons coconut oil
– 1 tablespoon tamarind paste (optional)
Instructions:
1. In a bowl, mix together amaranth flour and water to form a smooth batter.
2. Heat a non-stick pan over medium heat. Pour in a ladle of the batter and spread evenly.
3. Cook for 1-2 minutes or until the edges start to curl. Flip and cook for another minute.
4. For Coconut Chutney, heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
5. Add chopped onion, minced garlic, grated coconut, salt, and tamarind paste (if using). Mix well.
6. Cook for 2-3 minutes or until the chutney thickens slightly.
Cooking Time: 15-20 minutes
Rajgira Thepla with Pickled Vegetables
Rajgira Thepla with Pickled Vegetables: A flavorful fusion of traditional Indian flatbread with a tangy twist!
Ingredients:
– 2 cups whole wheat flour
– 1 cup amaranth flour (rajgira)
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 teaspoon oil
– 3/4 cup lukewarm water
– For the pickled vegetables:
+ 1 cup mixed pickles (such as mango, carrot, and cauliflower)
+ 2 tablespoons yogurt
+ 1 tablespoon lemon juice
Instructions:
1. In a large mixing bowl, combine whole wheat flour, amaranth flour, salt, and baking powder.
2. Gradually add oil and lukewarm water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into 6-8 portions. Roll out each portion into a thin circle (about 1/8 inch thick).
4. Heat a non-stick skillet or griddle over medium heat. Cook the theplas for 30 seconds on each side, or until golden brown.
5. For the pickled vegetables: Mix together mixed pickles, yogurt, and lemon juice in a bowl.
6. Serve the warm theplas with the tangy pickled vegetable mixture.
Cooking Time: 10-12 minutes (including preparation time)
Rajgira Pancakes with Honey Drizzle
A sweet and nutritious breakfast option, Rajgira pancakes are made from the ancient grain amaranth (rajgira) and flavored with a hint of cardamom. Paired with a drizzle of pure honey, this dish is perfect for a special occasion or a cozy morning treat.
Ingredients:
– 1 cup rajgira flour
– 1/2 cup milk
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee or oil
– Honey, for drizzling
Instructions:
1. In a bowl, whisk together flour, milk, baking powder, and salt.
2. Add cardamom and mix well.
3. Heat a non-stick pan over medium heat.
4. Brush the pan with ghee or oil.
5. Pour in 1/4 cup of batter and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip and cook for another 1-2 minutes, until golden brown.
7. Serve warm with a drizzle of honey.
Cooking Time: 10-12 minutes (depending on the number of pancakes)
Rajgira Khichdi with Ghee and Cashews
A classic North Indian dish, Rajgira Khichdi is a comforting bowl of slow-cooked wheat berries, flavored with aromatic spices and ghee. This recipe adds the crunch of toasted cashews for added texture and nutty flavor.
Ingredients:
– 1 cup rajgira (barnyard millet)
– 2 cups water
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons ghee
– 1/4 cup toasted cashews
Instructions:
1. Rinse the rajgira and soak it in water for at least 8 hours or overnight.
2. Drain the water and cook the rajgira with 2 cups of fresh water, cumin, coriander, turmeric, and salt until the mixture thickens and the grains are fully cooked.
3. Heat the ghee in a pan over medium heat. Add the toasted cashews and stir until fragrant.
4. Combine the cooked khichdi and ghee-cashew mixture. Serve hot.
Cooking Time: 45 minutes (including soaking time)
Rajgira Ladoo with Jaggery and Nuts
Rajgira ladoo is a popular traditional Indian sweet made from amaranth flour, jaggery, and nuts. This recipe combines the nutty flavor of rajgira with the sweetness of jaggery and crunch of nuts, making it a perfect snack or dessert.
Ingredients:
– 1 cup rajgira (amaranth) flour
– 1/2 cup gur (jaggery), grated
– 1/4 cup chopped almonds
– 1/4 cup chopped cashews
– 1 tablespoon ghee (clarified butter)
– Pinch of salt
Instructions:
1. Heat the ghee in a non-stick pan over medium heat.
2. Add the grated jaggery and stir until it dissolves.
3. Add the rajgira flour and mix well to form a dough.
4. Add the chopped nuts and mix until they are evenly distributed throughout the dough.
5. Knead the mixture into small balls, about 1 inch in diameter.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: 10-15 minutes
Rajgira Halwa for Sweet Cravings
Rajgira halwa is a traditional Indian sweet dish made with the nutritious grain amaranth, or rajgira. This recipe is perfect for satisfying your sweet cravings and is also gluten-free.
Ingredients:
– 1 cup rajgira (amaranth) flour
– 2 cups water
– 1/4 cup ghee or oil
– 1/4 cup sugar
– 1/4 teaspoon cardamom powder
– Pinch of salt
Instructions:
1. Rinse the rajgira flour and soak it in water for at least 4 hours or overnight.
2. Drain the water and blend the soaked rajgira into a smooth paste.
3. Heat the ghee or oil in a pan over medium heat. Add the sugar, cardamom powder, and salt. Stir until the sugar dissolves.
4. Add the blended rajgira mixture to the pan and stir well.
5. Cook for 10-12 minutes, stirring frequently, until the halwa thickens and leaves the sides of the pan.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Enjoy your sweet and nutritious Rajgira Halwa!
Rajgira Upma with Seasonal Vegetables
A nutritious and filling breakfast option, Rajgira Upma is a popular dish from North India that can be easily customized with seasonal vegetables. This recipe combines the nutty flavor of buckwheat groats (rajgira) with sautéed spinach, carrots, and potatoes.
Ingredients:
– 1 cup rajgira groats
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 medium carrot, peeled and grated
– 1/2 medium potato, peeled and diced
– 1 bunch of fresh spinach leaves
– Salt to taste
– Optional: any other seasonal vegetables you like (e.g., peas, cauliflower, bell peppers)
Instructions:
1. Rinse the rajgira groats and soak them in water for at least 4 hours or overnight.
2. Drain the soaked groats and cook them in 2 cups of fresh water until they are soft and mushy.
3. Heat the ghee or oil in a pan, add the chopped onion, grated carrot, and diced potato. Cook until the vegetables are tender.
4. Add the cooked rajgira to the pan and stir well.
5. Add the fresh spinach leaves and season with salt. Stir until the spinach is wilted.
6. Serve hot, garnished with any additional seasonal vegetables you like.
Cooking Time: 30-40 minutes
Rajgira Poha with Peanuts and Curry Leaves
Rajgira poha is a popular breakfast dish from North India, made with nutritious buckwheat flour flakes. This recipe adds the crunch of peanuts and the aroma of curry leaves to create a delicious and filling morning meal.
Ingredients:
– 1 cup Rajgira poha (buckwheat flour flakes)
– 2 tablespoons ghee or oil
– 1/4 cup peanuts, chopped
– 1 small onion, finely chopped
– 1 tablespoon curry leaves, chopped
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat the ghee or oil in a non-stick pan over medium heat.
2. Add the chopped peanuts and sauté until lightly toasted.
3. Add the poha and cook for 2-3 minutes, stirring constantly, until it’s lightly browned and crispy.
4. Add the chopped onion and curry leaves to the pan and sauté for another minute.
5. Season with salt to taste.
6. Garnish with chopped cilantro, if desired.
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Rajgira Cookies with Cinnamon and Almonds
These chewy cookies are made with the nutritious grain amaranth (rajgira), cinnamon, and almonds for a delicious and healthy snack.
Ingredients:
– 1 cup rajgira flour
– 1/2 cup rolled oats
– 1/4 cup almond butter
– 1/4 cup honey
– 1 egg
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 cup chopped almonds
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine rajgira flour, oats, and almond butter. Mix until well combined.
3. Add honey, egg, vanilla extract, cinnamon, and salt. Mix until a dough forms.
4. Fold in chopped almonds.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Rajgira Chikki for Energy Boosts
Rajgira chikki is a traditional Indian sweet made from the ancient grain amaranth (rajgira), which is rich in protein, fiber, and essential amino acids. This recipe provides a delicious and healthy snack to boost your energy levels.
Ingredients:
– 1 cup rajgira flour
– 1/2 cup jaggery powder (or brown sugar)
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee or oil
Instructions:
1. In a non-stick pan, heat the ghee or oil over medium heat.
2. Add the rajgira flour and roast for 5-7 minutes, stirring frequently, until it turns light brown and has a nutty aroma.
3. Remove from heat and add the jaggery powder and cardamom powder. Mix well.
4. Press the mixture into a greased plate or tray to form a chikki (flat bar).
5. Let it cool and harden completely. Break into pieces and store in an airtight container.
Cooking Time: 15-20 minutes
Enjoy your nutritious and delicious Rajgira Chikki for a quick energy boost!
Rajgira Kheer with Cardamom and Saffron
This traditional Rajgira kheer is a popular dessert in North India, made with amaranth (rajgira) grains, milk, sugar, cardamom, and saffron. This creamy pudding is perfect for special occasions or everyday indulgence.
Ingredients:
– 1 cup rajgira grains
– 2 cups milk
– 1 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Ghee or nuts for garnish (optional)
Instructions:
1. Rinse the rajgira grains and soak them in water for at least 4 hours or overnight.
2. Drain the water and blend the rajgira into a smooth paste using some of the milk.
3. In a large saucepan, combine the blended rajgira paste, remaining milk, sugar, cardamom powder, and soaked saffron threads.
4. Cook over medium heat, stirring constantly, until the mixture thickens and the sugar dissolves (about 20-25 minutes).
5. Remove from heat and let it cool slightly. Serve warm or chilled, garnished with ghee or nuts if desired.
Cooking Time: 20-25 minutes
Rajgira Dhokla with Mint Chutney
This classic Gujarati dish is a staple at many Indian celebrations. Rajgira dhokla, made with buckwheat flour and yogurt, is a crispy and flavorful snack that pairs perfectly with the cooling mint chutney.
Ingredients:
For Rajgira Dhokla:
– 1 cup buckwheat flour (rajgira)
– 1/2 cup curd (yogurt)
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon oil
– Water, as needed
For Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup coriander leaves
– 1 small onion, finely chopped
– 1 green chili pepper, seeded and chopped
– Salt, to taste
– Lemon juice, to taste (optional)
Instructions:
1. Mix buckwheat flour, curd, baking soda, and salt in a bowl.
2. Add oil and mix until a thick batter forms.
3. Grease a non-stick pan or dhokla plate with oil.
4. Pour the batter into the prepared pan and cook over medium heat for 10-12 minutes or until crispy.
5. For mint chutney, blend all ingredients together in a blender until smooth.
6. Serve the rajgira dhokla warm or at room temperature with a dollop of mint chutney.
Cooking Time: 15-20 minutes
Rajgira Bread with Sesame Seeds
Rajgira Bread with Sesame Seeds: A Nutritious and Delicious Twist on Traditional Bread!
This recipe is a great way to incorporate the nutritious properties of amaranth (rajgira) into your daily bread routine. With the added crunch and nutty flavor from sesame seeds, this bread is perfect for snacking or as a side dish.
Ingredients:
– 1 cup rajgira flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 teaspoon active dry yeast
– 1 cup lukewarm water
– 2 tablespoons sesame seeds
Instructions:
1. In a large mixing bowl, combine rajgira flour, whole wheat flour, salt, sugar, and yeast.
2. Gradually add lukewarm water to the mixture and knead for 5-7 minutes until a smooth dough forms.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Preheat oven to 375°F (190°C).
5. Punch down the dough and shape into a round or oblong loaf. Sprinkle sesame seeds on top.
6. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 30-35 minutes
Rajgira Pizza Base with Veggie Toppings
Rajgira Pizza Base with Veggie Toppings Recipe
A twist on traditional pizza, this recipe uses a Rajgira crust and features colorful veggie toppings for a nutritious and delicious meal.
Ingredients:
– 1 cup rajgira (barnyard millet) flour
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup lukewarm water
– Toppings:
+ 1 cup roasted vegetables (such as bell peppers, zucchini, and onions)
+ 1/2 cup mixed mushrooms (button, cremini, shiitake), sliced
+ 1/2 cup grated mozzarella cheese (optional)
+ Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine rajgira flour and salt.
3. Add olive oil and lukewarm water to form a dough. Knead for 5 minutes until smooth.
4. Divide the dough into two equal portions and roll out each portion into a thin circle.
5. Place the pizza bases on a baking sheet lined with parchment paper.
6. Arrange toppings as desired.
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Rajgira Crackers with Herbs and Cheese
Experience the delight of crispy, flavorful crackers infused with the goodness of herbs and cheese. Perfect as a snack or accompaniment to your favorite dips.
Ingredients:
– 1 cup Rajgira (amaranth) flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup grated cheddar cheese
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh cilantro
– 1/2 teaspoon dried oregano
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine Rajgira flour and salt.
3. Add olive oil and mix until the dough forms.
4. Knead for 5 minutes until smooth.
5. Divide the dough into 4-6 equal portions.
6. Roll out each portion into thin circles (about 1/8 inch thick).
7. Sprinkle grated cheese, parsley, cilantro, and oregano evenly over the crackers.
8. Bake for 12-15 minutes or until crackers are golden brown.
9. Allow to cool completely before serving.
Cooking Time: 12-15 minutes
Rajgira Porridge with Banana Slices
Start your day with a warm and comforting bowl of Rajgira porridge, packed with nutritious amaranth grain and sweet banana slices. This simple recipe is perfect for a quick breakfast or snack.
Ingredients:
– 1 cup rajgira (amaranth) grains
– 2 cups water
– 1/4 teaspoon salt
– 1 ripe banana, sliced
– Optional: honey or sugar to taste
Instructions:
1. Rinse the rajgira grains and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the soaked grains again.
3. In a medium saucepan, combine the drained rajgira, 2 cups of fresh water, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the grains are cooked and creamy.
4. Mash the banana slices into the porridge and stir well.
5. Add honey or sugar to taste, if desired.
6. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Rajgira Tikki with Tamarind Sauce
Rajgira Tikki is a popular Indian snack made from amaranth flour, which adds a nutty flavor and crunchy texture. Paired with a tangy tamarind sauce, this recipe is perfect for any occasion.
Ingredients:
For the Rajgira Tikki:
– 1 cup amaranth flour (rajgira)
– 1/2 cup boiled and mashed potatoes
– 1/4 cup gram flour (chickpea flour)
– 1/4 teaspoon cumin seeds
– Salt, to taste
– Vegetable oil, for frying
For the Tamarind Sauce:
– 1 cup tamarind paste
– 1/2 cup water
– 1 tablespoon sugar
– Salt, to taste
Instructions:
1. Mix amaranth flour, mashed potatoes, gram flour, cumin seeds, and salt.
2. Divide mixture into small portions and shape into patties (Tikki).
3. Fry Tikki in hot oil until golden brown and crispy.
4. To make Tamarind Sauce, combine tamarind paste, water, sugar, and salt. Simmer for 5-7 minutes or until desired consistency is reached.
5. Serve Rajgira Tikki with Tamarind Sauce.
Cooking Time: 15-20 minutes
Summary
Discover the versatility and flavor of Rajgira, a gluten-free ingredient that can be used in a variety of dishes. This article presents 20 delicious Rajgira recipes, from traditional Indian fare like parathas, rotis, and dosas to innovative twists like pancakes, cookies, and pizza bases. From savory dishes like khichdi and upma to sweet treats like halwa and kheer, these recipes showcase the many uses of Rajgira. Whether you’re looking for a gluten-free alternative or simply want to try something new, this collection has something for everyone.
