Rajgira atta, also known as amaranth flour, comes from the seeds of the amaranth plant. It’s quite popular in traditional Indian cooking for several reasons. Its nutritional profile is impressive—it’s high in protein, calcium, iron, and dietary fiber. Plus, it’s naturally gluten-free, which makes it a good alternative for those with gluten sensitivity or celiac disease, a relishes a gentle impact on the digestive tract.
In Ayurvedic terms, rajgira atta helps balance the vata and kapha doshas while potentially increasing pitta when consumed in excess. Its warming properties can support digestive fire, or agni, but it should be consumed in moderation by individuals with high pitta doshas to avoid any imbalances. For your digestive concerns, the rajgira’s light, dry qualities might indeed offer some relief by easing digestive processes, though each individual’s prakriti should be considered.
As for baking, because it’s gluten free, rajgira atta doesn’t bind as well as wheat flour, which might be why your pancakes fell apart. To remedy this, you might try combining it with other flours like chickpea flour or using a binding agent such as flaxseed meal or tapioca starch to improve the texture.
Including rajgira in your diet can boost energy due to its complex carbohydrates and essential amino acids, beneficial for both adults and kids. However, those with known allergies or specific health conditions should be cautious, as with adding any new ingredient to the diet. If you’re uncertain, consider consulting a healthcare professional for customized advice. Use it thoughtfully in your meals, and it can indeed be a nutritious addition to your diet. Just remember, balance is key in everything according to Ayurveda.
