Nourish Body
Balance Dosha

Ayurvedic Recipes Grounded in Classical Wisdom

Amaranth flour (Rajgira)

Amaranth flour, derived from the seeds of the Amaranthus plant, is a highly regarded pseudo-cereal in Ayurvedic culinary tradition. Known as 'Rajgira' (the royal grain), it is valued for its lightness and its ability to kindle the digestive fire (Agni). Unlike heavier grains, it is considered easy to digest and is frequently used during fasting periods (Upavasa) to provide sustained energy without creating heaviness or sluggishness in the digestive tract. In the kitchen, amaranth flour possesses a slightly nutty, earthy flavor. Because it is gluten-free, it is often combined with other flours for structure in baking or used as a primary ingredient in traditional flatbreads (rotis) and porridge. Its inherent properties make it a wholesome, strengthening food that supports vitality while remaining gentle on the system, provided it is prepared with appropriate digestive spices.

Category: grain

Classical attributes

Preparation notes

Amaranth flour is best consumed freshly ground. When making rotis, it is often mixed with a small amount of wheat or other binding flours to improve elasticity. To enhance digestibility, it should be cooked thoroughly and seasoned with digestive spices like cumin, ginger, or ajwain.

Health benefits

Culinary uses

Indications

Pathya (supportive)

Apathya (avoid)

Classical sources