Coarse, grainy powdered rice for idlis, the South Indian delicacy. This idli rawa is usually mixed with ground urid dal and water to make the batter for idlis.

 

 

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Rice flour is a fine, powdery flour made from regular white rice. It's used mainly for baked goods.  

 

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Coarse, grainy powdered rice for idlis, the South Indian delicacy. This idli rawa is usually mixed with ground urid dal and water to make the batter for idlis.

 

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Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to give nutrition (especially fiber and protein), texture, and body to the finished product.

 

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Coarse creamish yellow flour made from whole wheat, used for making chapati, roti, paratha and puri. Also used in steamed or fried treats and snacks, in curries as a thickener and in milk desserts. Fish, cutlets and patties are rolled in it before deep frying, to give a crisp coating.

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It is a whole wheat flour made from hard wheat. Hard wheats have a high protein content, so doughs made out of atta flour are strong and can be rolled out very thin. Also used in steamed or fried treats and snacks, in curries as a thickener and in milk desserts. Fish, cutlets and patties are rolled in it before deep frying, to give a crisp coating.

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Sher Desi Style Durum Atta is made from whole wheat, used for making chapati, roti, paratha and puri. Also used in steamed or fried treats and snacks, in curries as a thickener. Fish, cutlets and patties are rolled in it before deep frying, to give a crisp coating.

 

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Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to give nutrition (especially fiber and protein), texture, and body to the finished product.

 

 

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Idli is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

 

Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

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Makki ki roti and saag' (corn bread and curried mustard greens) are a staple in the northern state of Punjab. Coarse milling of the dried corn grain produces cornmeal, while a finer milling gives the white cornstarch. Cornmeal is used to make fresh bread/rotis, crunchy snacks like vadas, and added to dry vegetable curries as a thickener.

 

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