Description

Description

List of Indian Flours

Flour      English  Hindi      Marathi Tamil     Telugu  Kannada              Malayalam          Gujarati                Gluten-free

whole wheat flour – atta                Whole wheat flour          Atta       Kaneek Godumai

Maavu  Godhuma

Pindi      Godi hittu            Gothambu

Mavu    Ato         X

maida or all purpose flour            All purpose flour, Refined flour  Maida   Maida   Maida maavu     Maida pindi                Maida hittu         Maida mavu       Maida   X

sooji, rava            Cream of wheat,

Semolina             Sooji, suji             Rava      Ravai     Rava      Rava      Rava      Rava      X

rice flour              Rice flour             Chawal

Ka atta  Tandlache

Peeth    Arisi maavu         Biyyappu

Pindi      Akki hittu             Aripodi Chokha

No lot    X

maize flour         Maize flour         Makai ka atta     Makyache

Peeth    Makka cholam maavu    Mokkajonna

Pindi      Mekke jola hittu               Cholam mavu    Makai no lot       X

corn starch          Corn starch         Corn flour            –             –             –             –             –             –             X

soy bean flour, soya flour             Soybean flour,

Soya flour            Bhatma ka atta  –             –             –             –             –             –             √

sattu ka atta       Roasted bengal gram flour           Sattu ka atta       –             Pottukadalai maavu        –             –             –                –             √

Gram flour, chickpea

Flour      Besan    Daliche peeth    Kadalamaavu     Senaga pindu     Kadale hittu        Kadala mavu      Chana no lot       √

Finger millet flour            Mandua

Ka atta Nachni che peeth             Kizhvaragu maav              Ragulu pindi       Ragi hittu             Moothari mavu, panjapullu

Mavu    Ragi no lot           √

Sorghum

Flour      Jowar ka atta      Jwari che peeth Cholam maavu  Jonnalu pindi      Jolada hittu         Cholam mavu     Juwar no lot                √

Pearl millet flour               Bajra ka

Atta       Bajri che peeth Kambu maavu   Sajjalu pindi

 

Sajje hittu            Kamboo mavu   Bajri no lot

Atta or whole wheat flour used for making roti, chapati, paratha, poori and phulka.

Maida all purpose flour or plain flour used for making naan, bhatura, luchi, kulcha, muffins, cakes. Atta is more healthier than maida.

Besan – gram flour used in making pakoras/fritters, besan ladoos, khandvi, dhokla, methi muthia, missi roti, besan halwa). Gluten free.

Chawal ka atta – rice flour used in making kozhakatai, pooris and rice bhakri/rotis). gluten free.

Makai ka atta (makki ka atta)– maize flour is made from dried corn and is yellow in color and corn flour is made from starch of corn kernels and is white in color. Makki ki roti is very famous in Punjab.

Sooji – cream of wheat (both coarse and fine). Used in making sooji halwa, rava dosa, rava kesari, rava upma.

Ragi or nachni flour – finger millet flour (used in making ragi dosa, roti, upma). gluten free.

Bajra – pearl millet flour (used in making bajra roti or bajra bhakri, thepla). gluten free.

Jowar flour – white millet flour or sorghum flour (used in making bhakris, thepla, thalipeeth). gluten free.

Sattu ka atta – made from mixture of roasted and grounded pulses and cereals or even just roasted gram powder will do. You can make sattu drink, paratha, laddu, chilla.

Soya flour – made from whole soybeans which is roasted and then grounded. It is usually mixed with whole wheat flours to make rotis, parathas or pancakes. gluten free.

Fasting flours for vrat ka khana

Singhare ka atta (water chestnut flour) – you can make singhare ki poori, paratha, pakoras, halwa. gluten free.

Kuttu ka atta (buckwheat flour) – you can make paratha, pakoras, poori, halwa. gluten free.

Rajgira ka atta (amaranth flour) and rajgira (amaranth) – you can make pooris, vrat ka halwa, paratha, kadhi and thalipeeth. Roasted rajgira can be had mixed with fruits, porridge and even ladoos. gluten free.

Sama ke chawal ka atta (barnyard millet flour) – can be used to make vrat ke uttapam, idli, dosa, pooris. gluten free.

Arrowroot flour or paniphal flour – used as a thickener and binding agent. gluten free.

Sabudana flour or tapioca flour – flour made from tapioca pearls. Can be used to make sabudana dosa and idli.

flour, finely ground cereal grains or other starchy portions of plants, used in various food products and as a basic ingredient of baked goods. Flour made from wheat grains is the most satisfactory type for baked products that require spongy structure. In modern usage, the word flour alone usually refers to wheat flour, the major type in Western countries.

 

A brief treatment of flour and flour milling follows. For full treatment, see cereal processing: Wheat flour; baking: Flour.

Wheat grains, or kernels, are composed of the starchy endosperm, or food-storage portion, constituting about 85 percent; several outer layers that make up the bran, constituting about 13 percent; and the oily germ, or embryo plant, approximately 2 percent. In the production of refined flour, the purpose of the milling process is to separate the endosperm from the other kernel portions. In the production of whole wheat flour, all parts of the kernel are used.

 

The outer layers and internal structures of a kernel of wheat.

The outer layers and internal structures of a kernel of wheat.

Encyclopædia Britannica, Inc.

In modern milling of refined flours the wheat kernels are cleaned and tempered by the addition or removal of moisture and then split open by a pair of rolls. The finest particles, called break flour, are sieved out and bagged. Coarser particles of endosperm (called semolina) and pieces of bran with endosperm attached are then subjected to a series of rolls in which semolina of steadily reducing size is gradually ground to flour and the bran separated out. The flour is usually bleached and treated to obtain the improved bread-making qualities formerly achieved by natural aging. Flour grades are based on the residual amount of branny particles.

When flour is mixed with water to make dough, its protein content is converted to gluten, an elastic substance that forms a continuous network throughout the dough and is capable of retaining gas, thus causing the baked product to expand, or rise. The strength of the gluten depends upon the protein content of the flour. Soft wheats, containing approximately 8–12 percent protein, produce flours that are suitable for products requiring minimal structure, such as cakes, cookies (sweet biscuits), piecrusts, and crackers. Hard wheats, which are high in protein (approximately 12–15 percent), produce flours that are suitable for products requiring stronger structure, such as breads, buns, hard rolls, and yeast-raised sweet rolls.

 

The wide variety of wheat flours generally available includes whole wheat, or graham, flour, made from the entire wheat kernel and often unbleached; gluten flour, a starch-free, high-protein, whole wheat flour; all-purpose flour, refined (separated from bran and germ), bleached or unbleached, and suitable for any recipe not requiring a special flour; cake flour, refined and bleached, with very fine texture; self-rising flour, refined and bleached, with added leavening and salt; and enriched flour, refined and bleached, with added nutrients.