When it comes to gluten-free diets, finding delicious and authentic Indian recipes can be a challenge. However, one ancient grain that has been gaining popularity for its health benefits and versatility is Rajgira, also known as amaranth. This tiny seed is not only gluten-free but also packed with protein, fiber, and minerals, making it an excellent addition to any diet. In this article, we will explore 18 mouth-watering Rajgira recipes that are perfect for those looking for a gluten-free alternative. From breakfast options like Rajgira Paratha with Spiced Yogurt and Rajgira Dosa with Coconut Chutney, to sweet treats such as Rajgira Ladoo with Dates and Almonds and Rajgira Cookies with Cinnamon, we have got you covered.
Rajgira Paratha with Spiced Yogurt
Rajgira Paratha with Spiced Yogurt Recipe
A classic Punjabi breakfast combination, Rajgira Paratha (buckwheat flatbread) served with a dollop of spiced yogurt makes for a satisfying and nourishing start to the day.
Ingredients:
– 1 cup buckwheat flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– Water, as needed
– For the spiced yogurt:
+ 1 cup plain yogurt
+ 1/2 teaspoon ground cumin
+ 1/4 teaspoon ground coriander
+ 1/4 teaspoon cayenne pepper (optional)
+ Salt, to taste
Instructions:
1. In a mixing bowl, combine the buckwheat flour, salt, and baking powder.
2. Gradually add water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 6-8 portions. Roll out each portion into a thin circle.
4. Cook on a non-stick skillet or griddle over medium heat for 30-45 seconds per side, or until golden brown.
5. Serve with a dollop of spiced yogurt (see below).
Spiced Yogurt:
1. Mix the yogurt with cumin, coriander, and cayenne pepper (if using).
2. Season with salt to taste.
Cooking Time: 20-25 minutes
Rajgira Puri with Aloo Sabzi
A classic Punjabi combination, Rajgira Puri and Aloo Sabzi is a match made in heaven. This recipe serves 4-6 people.
Ingredients:
For Rajgira Puri:
– 1 cup amaranth flour (Rajgira)
– 2 cups lukewarm water
– Salt to taste
For Aloo Sabzi:
– 3 large potatoes, peeled and diced
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt to taste
– 2 tablespoons vegetable oil
Instructions:
1. To make Rajgira Puri, mix amaranth flour and lukewarm water in a bowl until a dough forms. Knead for 5 minutes.
2. Divide the dough into small portions and roll out each portion into thin circles (puri).
3. Heat oil in a pan over medium heat. Fry puris until they puff up and are golden brown.
4. For Aloo Sabzi, heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
5. Add chopped onions and cook until translucent. Then add diced potatoes, coriander powder, turmeric powder, and salt.
6. Cook for 15-20 minutes or until potatoes are tender.
Cooking Time: 30-40 minutes
Rajgira Roti with Ghee and Jaggery
Rajgira roti, a traditional flatbread from North India, pairs perfectly with the richness of ghee and the sweetness of jaggery. This simple recipe combines the nutty flavor of bajra (pearl millet) with the aromatic goodness of clarified butter and unrefined cane sugar.
Ingredients:
– 1 cup rajgira flour
– 1/2 teaspoon salt
– 1 tablespoon ghee, melted
– 1 tablespoon jaggery powder or grated jaggery
– Water, as needed
Instructions:
1. In a mixing bowl, combine the rajgira flour and salt.
2. Gradually add water to form a smooth dough.
3. Knead for 5-7 minutes until the dough becomes pliable.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle (about 6 inches in diameter).
6. Heat a non-stick pan or griddle over medium heat.
7. Cook the rotis for 30 seconds to 1 minute on each side, until they are lightly browned and crispy.
8. Brush with melted ghee and sprinkle with jaggery powder or grated jaggery.
9. Serve warm.
Cooking Time: 15-20 minutes (depending on the number of rotis)
Rajgira Dosa with Coconut Chutney
Experience the authentic flavors of South India with this simple and delicious recipe for Rajgira Dosa paired with a creamy Coconut Chutney.
Ingredients:
For Rajgira Dosa:
– 2 cups Rajgira (amaranth) flour
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
For Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup yogurt
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– Salt, to taste
– 2 tablespoons ghee or oil
Instructions:
1. Mix Rajgira flour and salt.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat a non-stick pan over medium heat.
4. Pour a small amount of batter and spread evenly.
5. Cook for 1-2 minutes or until the edges start to curl.
6. Flip and cook the other side for another minute.
For Coconut Chutney:
1. Blend grated coconut, yogurt, onion, green chili, and salt into a smooth paste.
2. Heat ghee or oil in a pan over medium heat.
3. Pour the chutney mixture and simmer for 5 minutes or until thickened.
4. Serve Rajgira Dosa hot with Coconut Chutney.
Cooking Time: 20-25 minutes
Rajgira Pancakes with Honey and Nuts
Start your day with a delicious and nutritious breakfast, featuring the ancient grain amaranth (rajgira) paired with sweet honey and crunchy nuts.
Ingredients:
– 1 cup rajgira flour
– 2 cups water
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– 1 tablespoon honey
– Chopped nuts (almonds, walnuts, or pistachios) for garnish
Instructions:
1. In a large bowl, mix together rajgira flour and salt.
2. Gradually add in water to form a smooth batter.
3. Heat ghee or oil in a non-stick pan over medium heat.
4. Pour 1/4 cup of the batter onto the pan and cook for 2 minutes.
5. Flip and cook for another minute, until golden brown.
6. Serve with honey drizzled on top and garnished with chopped nuts.
Cooking Time: 10-12 minutes (depending on the number of pancakes)
Enjoy your delicious and healthy Rajgira Pancakes with Honey and Nuts!
Rajgira Khichdi with Moong Dal
A traditional Indian recipe, Rajgira Khichdi with Moong Dal is a comforting and nutritious meal option. This simple dish is made with amaranth (rajgira) and moong dal, two nutrient-rich ingredients that provide essential amino acids, fiber, and vitamins.
Ingredients:
– 1 cup rajgira (amaranth)
– 1/2 cup moong dal
– 4 cups water or vegetable broth
– 1 tablespoon ghee or oil
– Salt to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Rinse the rajgira and moong dal separately, then soak them in water for at least 30 minutes.
2. Drain and pressure cook the mixture with 4 cups of water or broth until the grains are cooked and mushy.
3. Heat the ghee or oil in a pan over medium heat.
4. Add the cooked rajgira-moong dal mixture to the pan and stir well.
5. Season with salt to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes (including soaking time)
Rajgira Ladoo with Dates and Almonds
Experience the sweetness of Rajgira (Amaranth) flour, paired with the natural sweetness of dates and crunch of almonds. This traditional Indian sweet treat is perfect for special occasions or as a healthy snack.
Ingredients:
– 1 cup Rajgira flour
– 1/2 cup ghee or oil
– 1/4 cup powdered sugar
– 1/2 cup chopped dates
– 1/4 cup sliced almonds
– Pinch of cardamom powder (optional)
Instructions:
1. In a pan, heat the ghee or oil over medium heat.
2. Add the Rajgira flour and roast for 5-7 minutes, stirring frequently, until lightly toasted.
3. Remove from heat and let cool slightly.
4. Mix in powdered sugar, chopped dates, and sliced almonds.
5. Knead the mixture with your hands until it forms a dough.
6. Shape into small balls or desired shape.
7. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Rajgira Sheera with Cardamom and Saffron
A traditional Indian sweet dish made with wheat flakes, this Rajgira Sheera is infused with the warmth of cardamom and the subtle hint of saffron.
Ingredients:
– 1 cup rajgira (wheat flakes)
– 1 cup milk
– 2 tablespoons ghee
– 1/4 teaspoon ground cardamom
– 1/8 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Sugar, to taste
– Chopped nuts or dried fruits, for garnish (optional)
Instructions:
1. In a large saucepan, combine the wheat flakes and milk.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the flakes are well coated with milk.
3. Add the ghee, cardamom, and saffron mixture. Stir well to combine.
4. Continue cooking for another 5 minutes, or until the sheera has thickened to your liking.
5. Add sugar to taste, and stir to combine.
6. Remove from heat and let cool slightly.
7. Garnish with chopped nuts or dried fruits, if desired.
8. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Rajgira Halwa with Ghee and Dry Fruits
A classic North Indian dessert, Rajgira Halwa is a sweet and creamy treat that’s perfect for special occasions. This recipe adds the richness of ghee and the crunch of dry fruits to make it even more decadent.
Ingredients:
– 1 cup rajgira (amaranth) flour
– 2 cups milk
– 1/4 cup sugar
– 1/4 teaspoon cardamom powder
– 2 tablespoons ghee
– 1/4 cup chopped dry fruits (almonds, cashews, and pistachios)
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a large pan, combine the rajgira flour and milk. Whisk continuously over medium heat until the mixture thickens and leaves the sides of the pan.
2. Add the sugar, cardamom powder, and ghee. Mix well.
3. Remove from heat and stir in the chopped dry fruits and melted butter.
4. Let it cool slightly before serving.
Cooking Time: 20-25 minutes
Rajgira Kheer with Coconut Milk
This creamy kheer recipe is a delightful twist on the traditional Rajgira kheer, using coconut milk to add richness and depth of flavor. Perfect for a warm evening or as a special treat.
Ingredients:
– 1 cup Rajgira (barnyard millet) groats
– 2 cups water
– 1/4 cup grated coconut
– 1/4 cup sugar
– 1/2 cup coconut milk
– 1 tablespoon ghee or oil
– Cardamom powder, to taste
– Chopped nuts or dried fruit, for garnish (optional)
Instructions:
1. Rinse the Rajgira groats and soak them in water for at least 4 hours or overnight.
2. Drain and cook the Rajgira groats according to package instructions. Set aside.
3. In a blender, combine cooked Rajgira, grated coconut, sugar, and cardamom powder. Blend until smooth.
4. Heat the ghee or oil in a pan over medium heat. Add the blended mixture and stir constantly for 2-3 minutes.
5. Gradually add the coconut milk, whisking continuously to prevent lumps.
6. Reduce heat to low and simmer for 5-7 minutes or until the kheer thickens slightly.
7. Remove from heat and let it cool to room temperature. Garnish with chopped nuts or dried fruit, if desired.
Cooking Time: 15-20 minutes
Rajgira Chikki with Sesame Seeds
A traditional Indian snack, Rajgira Chikki is a sweet and crunchy treat made with wheat, sesame seeds, and jaggery. This recipe yields a delicious and healthy snack that’s perfect for any time of day.
Ingredients:
– 1 cup ragi (finger millet) flour
– 1/2 cup sesame seeds
– 1/4 cup jaggery powder
– 1/4 teaspoon ghee or oil
– Pinch of salt
Instructions:
1. Mix the ragi flour and sesame seeds in a bowl.
2. Add the jaggery powder, ghee or oil, and salt to the bowl. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Shape the dough into small balls or bars.
5. Dry the chikkis in the sun or under a fan for at least an hour.
6. Store the Rajgira Chikki with Sesame Seeds in an airtight container.
Cooking Time: 30 minutes (including drying time)
Enjoy your delicious and healthy Rajgira Chikki with Sesame Seeds!
Rajgira Cookies with Cinnamon
These chewy cookies are a perfect blend of traditional Indian flavors and modern twists, using the nutty flavor of rajgira (barnyard millet) and the warmth of cinnamon. Perfect for a snack or dessert, these cookies are sure to delight!
Ingredients:
– 1 cup rajgira flour
– 1/2 cup sugar
– 1/4 cup ghee or vegetable oil
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1 egg
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together rajgira flour, sugar, and baking powder.
3. Add in ghee or oil, salt, and cinnamon. Mix until a dough forms.
4. Beat in the egg until well combined.
5. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake for 15-20 minutes or until lightly golden.
Cooking Time: 15-20 minutes
Rajgira Upma with Vegetables
A nutritious and flavorful breakfast dish from India, Rajgira Upma is a popular morning meal option. This recipe adds a twist by incorporating sautéed vegetables for added nutrition and flavor.
Ingredients:
– 1 cup Amaranth (Rajgira) grain
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– Salt to taste
– Optional: Chopped cilantro for garnish
Instructions:
1. Rinse the Rajgira grain and soak it in water for at least 4 hours or overnight.
2. Drain the water and cook the Rajgira in 2 cups of fresh water until it’s soft and mushy.
3. Heat ghee or oil in a pan over medium heat. Add chopped onion and sauté until translucent.
4. Add minced garlic and sauté for another minute.
5. Add mixed vegetables and stir-fry until they’re tender-crisp.
6. Combine cooked Rajgira with the vegetable mixture and season with salt to taste.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Rajgira Poha with Peanuts and Curry Leaves
A traditional Indian breakfast dish, Rajgira Poha is a quick and easy recipe that combines the nutty flavor of peanuts with the aromatic taste of curry leaves.
Ingredients:
– 1 cup ragi poha (thin flakes of wheat)
– 1/2 cup peanuts
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2-3 curry leaves
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat the ghee or oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the peanuts and stir-fry until lightly browned.
4. Add the curry leaves and stir well to combine.
5. Pour in the ragi poha flakes and stir gently to combine with the peanut-curry leaf mixture.
6. Season with salt to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 10-12 minutes
Rajgira Dhokla with Green Chutney
Rajgira Dhokla is a popular Gujarati dish made from barnyard millet, which is gluten-free and rich in fiber. This recipe combines the nutritious dhokla with a refreshing green chutney for a perfect snack or meal.
Ingredients:
– 1 cup rajgira (barnyard millet)
– 2 cups water
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
– 1/4 cup yogurt (optional)
– Green Chutney ingredients:
+ 1 cup cilantro leaves
+ 1/2 cup green chili peppers
+ 1 small onion, finely chopped
+ 2 cloves garlic, minced
+ Salt to taste
+ 2 tablespoons lemon juice
Instructions:
1. Rinse the rajgira and soak it in water for at least 4 hours or overnight.
2. Drain the water and blend the soaked rajgira with 2 cups of fresh water until smooth.
3. Transfer the mixture to a saucepan, add salt, and bring to a boil.
4. Reduce heat and simmer for 10-12 minutes or until the dhokla thickens.
5. Add lemon juice and yogurt (if using), mix well, and let it cool.
6. To make the green chutney, blend all the ingredients together until smooth.
7. Serve the Rajgira Dhokla with a dollop of Green Chutney.
Cooking Time: 20-25 minutes
Rajgira Thalipeeth with Spicy Pickle
A popular Maharashtrian breakfast dish, Rajgira Thalipeeth is a nutritious and flavorful flatbread made with pearl millet flour. This recipe pairs it with a spicy and tangy pickle that adds an extra layer of flavor.
Ingredients:
– 2 cups pearl millet flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil for frying
– For the Spicy Pickle:
+ 1 cup chopped green chilies
+ 1/2 cup grated ginger
+ 1/2 cup tamarind paste
+ Salt to taste
Instructions:
1. In a bowl, mix together the pearl millet flour and salt.
2. Gradually add in the lukewarm water and knead into a smooth dough.
3. Divide the dough into small portions and shape each portion into a ball.
4. Roll out each ball into a thin circle.
5. Heat oil in a non-stick pan over medium heat and fry the thalipeeth until they are golden brown.
6. For the Spicy Pickle, combine all ingredients in a bowl and mix well.
7. Serve the Rajgira Thalipeeth with the spicy pickle on top.
Cooking Time: 15-20 minutes
Rajgira Idli with Sambar
Rajgira idlis are a popular breakfast or snack option in South Indian cuisine, made with the nutrient-rich grain offoxtail millet (Rajgira). This recipe combines these idlis with a flavorful sambar, making for a wholesome and delicious meal.
Ingredients:
For Rajgira Idlis:
– 1 cup foxtail millet
– 2 cups water
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– Ghee or oil for greasing the idli molds
For Sambar:
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, green beans, and potatoes)
– 1 cup sambar powder
– 1 cup water
– Salt to taste
Instructions:
1. Soak the foxtail millet in water for at least 4 hours or overnight.
2. Drain the water and grind the millet into a smooth batter with baking soda and salt.
3. Grease idli molds and pour the batter into them.
4. Steam the idlis for 10-12 minutes or until they are cooked through.
5. Heat oil in a pan, add chopped onion and cook until it’s translucent.
6. Add mixed vegetables, sambar powder, and water to the pan. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
7. Serve idlis with sambar and enjoy!
Cooking Time: 30-40 minutes
Rajgira Bread with Herbs and Seeds
This wholesome bread recipe combines the nutty flavor of rajgira (barnyard millet) with the freshness of herbs and the crunch of seeds. Perfect for a quick breakfast or snack, this bread is packed with fiber, protein, and healthy fats.
Ingredients:
– 1 cup rajgira flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon honey
– 1/2 cup lukewarm water
– Fresh herbs (such as parsley, cilantro, or basil), chopped
– Sesame seeds and sunflower seeds for topping
Instructions:
1. In a large mixing bowl, combine rajgira flour, whole wheat flour, and salt.
2. Add honey and lukewarm water to the dry ingredients. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Divide the dough into two equal portions.
5. Shape each portion into a ball and flatten slightly into disk shapes.
6. Place chopped herbs on one half of each disk, leaving a 1/2-inch border around the edges.
7. Fold the other half over to enclose the herbs.
8. Seal the edges by pressing gently with your fingers or using a fork.
9. Sprinkle sesame seeds and sunflower seeds on top.
10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Summary
Discover a world of flavors with these 18 delicious Rajgira recipes, perfect for those on gluten-free diets! From traditional dishes like Rajgira Paratha with Spiced Yogurt and Rajgira Roti with Ghee and Jaggery, to innovative creations like Rajgira Pancakes with Honey and Nuts and Rajgira Cookies with Cinnamon, there’s something for everyone. Enjoy a variety of breakfast options, snacks, and desserts that are not only delicious but also gluten-free. Explore the world of Rajgira and discover new favorite recipes!
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