Indian cuisine is incredibly diverse, and this diversity extends to the variety of flours used in cooking. Flours are a staple in Indian kitchens. From the soft, pillowy rotis and crisp dosas to rich sweets and savoury snacks, flour plays a significant role in crafting a wide variety of dishes.
Whether you're a seasoned cook or new to Indian cooking, understanding these flours will enhance your culinary appreciation for the involute diversity of Indian food. Here's a guide to some of the most common types of Indian flours and their uses.
1. Wheat Flour (Atta)
Wheat flour, commonly known as Atta, is a staple ingredient in Indian households and the foundation of many traditional dishes. Made by whole wheat grains, atta is Known for its coarse texture and slightly nutty flavour, which sets it apart from refined flours.
Atta is primarily used to make chapati, roti, paratha, and puri. Also used in making traditional sweets like atta halwa. High in fibre, iron, magnesium, and B vitamins.
Wheat flour is a good source of energy and aids in digestion. It has a lower glycemic index compared to refined flours, making it a better choice for those managing blood sugar levels.
2. Refined Wheat Flour (Maida)
Refined wheat flour, commonly known as Maida, is a highly processed flour made from the endosperm of wheat grains. Unlike whole wheat flour, which includes the bran and germ, maida is refined and bleached to achieve a white, and fine texture.
Maida is widely used in making bakery items like bread, cakes, and cookies, as well as flaky crusts of Indian snacks like samosas, naan, and puff pastries.
Lower in fibre and nutrients compared to whole wheat flour, maida is often considered less healthy when consumed in large quantities. Maida lacks the fibre found in whole wheat flour, making it less beneficial for digestion and gut health.
3. Rice Flour
Rice flour is a versatile flour made from finely milled rice. It is a staple ingredient in many regional cuisines across India, especially in the southern and eastern parts of the country. Known for its smooth texture and neutral flavour.
It can be made from either white rice or brown rice, with brown rice flour offering a slightly nuttier flavour and more nutritional benefits due to its higher fibre content. It is used in making dishes like dosa, idli, and appam.
Many Indian snacks, like murukku and thattai rely on rice flour for their crispness. It is used to prepare various traditional sweets such as kozhukattai, and rice flour halwa. It is naturally gluten-free and easily digestible, rice flour is a good source of carbohydrates and provides energy.
4. Gram Flour (Besan)
Gram flour, commonly known as besan, is made by grinding chickpeas (chana dal) into a fine powder. Besan is pale yellow and has a fine, smooth texture.
Besan is a versatile flour used in many savoury Indian dishes. It is a key ingredient in making pakoras, dhokla, and savoury pancakes. It is widely used in Indian sweets like besan laddoo, a popular festive treat, and mysore pak, a rich, fudge-like dessert.
Since besan is naturally gluten-free, rich in protein, fibre, and essential nutrients like iron and magnesium, and aids in digestion. These are only the few benefits that chickpea flour offers.
5. Sorghum Flour
Sorghum flour, known as jowar flour in India, is made by grinding whole sorghum grains into a fine powder. It is typically off-white to pale yellow with a slightly coarse texture. It can sometimes appear light brown depending on the variety of sorghum used.
Jowar flour is commonly used to make traditional flatbreads like jowar roti or bhakri. It is also used in porridge and as a substitute for wheat flour in gluten-free recipes. High in fibre, protein, and antioxidants, sorghum flour is beneficial for heart health and helps in managing weight.
6. Millet Flour
Millet flour, commonly referred to as bajra flour in India, is made by grinding pearl millet grains into a fine or slightly coarse powder. Millet flour has a greyish-green color, with a texture that can range from fine to slightly coarse depending on how it is ground.
Bajra flour is commonly used to make bhakri or bajra roti. It's also used in porridge and snacks like bajra khichdi.
Rich in fibre, protein, and essential minerals like magnesium and potassium, millet flour is excellent for managing blood sugar levels and improving heart health.
7. Corn Flour
Corn flour is made by grinding dried maize (corn) kernels into a fine powder. It is typically pale yellow and has a fine, smooth texture. It may also appear slightly coarse, depending on the grinding process.
Corn flour is used to make traditional Indian flatbreads like makki ki roti, which is especially popular in Punjab and surrounding regions. It can be used in baking to make pancakes, muffins, and bread. It is often mixed with other flours to improve texture and flavour.
Rich in carbohydrates and fibre, corn flour provides energy and aids in digestion. Corn flour is naturally gluten-free. It provides essential nutrients such as B vitamins, iron, magnesium, and potassium.
8. Ragi Flour
Ragi flour, also known as finger millet flour, is made by grinding dried finger millet (ragi) grains into a fine powder. It has a deep brown to reddish colour and a fine, smooth texture.
It is used in making traditional dishes like ragi mudde, dosa, and porridge. It's also used in making cookies, bread, and other baked goods. It is often mixed with other flours to improve texture and flavour.
Rich in calcium, iron, and dietary fibre, ragi flour is excellent for bone health, managing diabetes, and weight loss.
7. Barley Flour
Barley flour is made by grinding barley grains into a fine powder. It is derived from the whole grain of the barley plant. It is light brown in colour and has a fine to medium-coarse texture, depending on the milling process.
Mainly used in making traditional bread, porridge, and as a thickener in soups and stews. It can be mixed with wheat flour for making rotis. High in fibre, barley flour helps in lowering cholesterol, improving digestion, and managing blood sugar levels.
8. Coconut Flour
Coconut flour is made from finely ground dried coconut meat, also known as copra. It has a mild coconut flavour and a slightly grainy texture, making it a popular choice for those looking to incorporate coconut into their cooking and baking.
It is used in gluten-free baking, making pancakes, bread, and cookies. It is also used in thickening gravies and soups. High in fibre and healthy fats, coconut flour supports digestion, weight loss, and heart health.
Understanding the different types of flours and their uses can enhance your culinary skills and help you create a wide range of traditional and modern dishes. Incorporating different types of flours into your diet can add variety to your meals, cater to specific dietary needs, and introduce new flavours and textures.
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