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Saras Rajgira flour is made from the seeds of the amaranth plant. While the seed is used in many forms – fresh, dried, popped, flaked, and so on, the flour of the dried seeds is most popularly used. The Rajgira-grain flour is ideal for gluten-free diets as well as fasting foods where strictly non-cereal foods are allowed. In India, it’s called Ramdana Flour in Hindi and used extensively during religious festivals for fasting. Ramdana means God's seed and hence it’s used on festive occasions.
Amaranth flour can be used for making pastas and baked goods. Along with other flours, it can be used for baking yeast breads. In the preparation of flatbreads, pancakes and pastas, 100 per cent amaranth flour can be used.