Amaranth flour in Hindi is called rajgira atta (राजगिरा आटा) or ramdana atta (रामदाना आटा) the flour ground from the seeds of Amaranthus hypochondriacus or Amaranthus cruentus, two species of the amaranth plant cultivated primarily in Maharashtra, Uttarakhand, and Gujarat. In English, it is known as amaranth flour, and it is nutritionally significant: according to USDA Food Data Central, amaranth grain provides 13-14 g of protein per 100 g, 7 g of dietary fibre, 160 mg of calcium, and a complete essential amino acid profile - making it one of the few plant flours that qualify as a near-complete protein source without cereal pairing.
Table of Contents
- Amaranth Flour: Complete Name Map Across Indian Languages
- What Is Amaranth Flour?
- Regional Variations and Cultural Uses
- Nutritional Profile of Amaranth Flour per 100g
- Amaranth Flour vs Other Common Indian Flours
- How to Use Amaranth Flour in Indian Cooking
- How to Buy Authentic Amaranth Flour (Rajgira Atta)
- Frequently Asked Questions
- About This Article
Amaranth Flour: Complete Name Map Across Indian Languages
| Language | Name for Amaranth Grain | Name for Amaranth Flour | Script |
|---|---|---|---|
| Hindi | Rajgira / Ramdana / Chaulai (plant) | Rajgira atta / Ramdana atta | राजगिरा / रामदाना / चौलाई |
| Marathi | Rajgira | Rajgira peeth | राजगिरा |
| Gujarati | Rajgaro | Rajgaro no lot | રાજગરો |
| Kannada | Rajgiri / Harive | Rajgiri hittu | ರಾಜಗಿರಿ |
| Tamil | Mulai keerai vithai / Rajgira | Rajgira maavu | ராஜ்கிரா |
| Telugu | Thotakoora ginja / Rajgira | Rajgira pindi | రాజ్గిర |
| Bengali | Rajgira / Lal shak bij | Rajgira ata | রাজগিরা |
| Punjabi | Ramdana | Ramdana atta | ਰਾਮਦਾਣਾ |
| Odia | Ramdana | Ramdana atta | ରାମଦାଣା |
| English | Amaranth / Amaranth grain | Amaranth flour | - |
| Sanskrit | Rajagriha / Kshudrashirisha | - | राजगृह |
The two names explained:
- Rajgira - from Sanskrit rajagriha (raja = royal, griha = dwelling/grain) - "the royal grain." Used predominantly in Maharashtra, Gujarat, and Karnataka.
- Ramdana - "Rama's grain" or "God's grain" is used predominantly in Uttar Pradesh, Bihar, Madhya Pradesh, and Punjab. The religious connotation connects to its widespread use during Hindu fasting periods (Navratri, Ekadashi, Shivaratri).
- Chaulai - the common Hindi name for the amaranth plant (leaves and greens); rajgira/ramdana refers specifically to the seed/grain form used for flour.
- Amaranth (English) - from the Greek word "amarantos" meaning "unfading" or "deathless" a reference to the plant's long-lasting flowers.
What Is Amaranth Flour?
Amaranth flour is the whole-grain flour ground from the tiny seeds of Amaranthus hypochondriacus or Amaranthus cruentus annual plants from the Amaranthaceae family. Despite being called a "grain" in culinary use, amaranth is botanically a pseudo-cereal, not a true grass grain like wheat, rice, or millet. It is more closely related to quinoa, buckwheat (kuttu), and spinach than to any Indian cereal.
Key facts about amaranth the plant:
- Family: Amaranthaceae (same family as beets, spinach, and quinoa)
- Botanical species: Amaranthus hypochondriacus (most cultivated in India), A. cruentus, A. tricolour (leaf amaranth, not grain)
- Origin: South and Central America (domesticated ~8,000 years ago by Aztec civilisations); introduced to India by Portuguese traders in the 16th century
- Growing regions in India: Uttarakhand (largest), Maharashtra, Gujarat, Himachal Pradesh, Rajasthan
- Harvest season: October-November (kharif crop)
- Seed size: Very small (1-1.5 mm diameter); cream to gold coloured; slightly nutty flavour when roasted
What it is NOT:
- Not the same as lal bhaji / lal saag (red amaranth leaves, Amaranthus tricolour) - those are the leafy vegetable variety; grain amaranth (rajgira) is a different species grown specifically for its seeds
- Not a millet (millets are true grasses from the Poaceae family)
- Not related to wheat, rice, or ragi, despite being used as a flour
Regional Variations and Cultural Uses
Amaranth flour has dramatically different cultural identities across Indian regions - from a sacred fasting grain in North India to an everyday health flour in the hills.
| Region | Local Name | Primary Cultural Use | Most Common Preparation |
|---|---|---|---|
| Maharashtra | Rajgira | Year-round health flour; fasting | Rajgira paratha, rajgira ladoo, rajgira thalipeeth |
| Gujarat | Rajgaro | Fasting grain (Navratri, Ekadashi) | Rajgaro rotla, rajgiro halwa |
| Uttar Pradesh / MP | Ramdana | Sacred fasting grain (Navratri, Shivaratri) | Ramdana ki roti, ramdana kheer |
| Uttarakhand | Chuaa / Rajgira | Traditional hill food; year-round staple | Chuaa roti, chuaa kheer, chuaa sattu |
| Karnataka | Rajgiri / Harive | Emerging health food; fasting | Rajgiri roti, rajgiri laddoo |
| Punjab / Haryana | Ramdana | Fasting grain | Ramdana ki roti |
The fasting grain connection: Rajgira / ramdana is widely permitted during Hindu vrat (fasting) periods - Navratri, Ekadashi, Janmashtami, Maha Shivaratri because it is a pseudo-cereal (not a true grain), and traditional fasting rules often restrict true cereal grains (wheat, rice, corn) but permit pseudo-cereals. This makes amaranth flour one of the most commercially significant "vrat atta" (fasting flour) products in the Indian market, alongside kuttu atta (buckwheat flour) and singhara atta (water chestnut flour).
Nutritional Profile of Amaranth Flour per 100g
Source: USDA Food Data Central. Per 100 g raw amaranth flour (whole grain ground).
| Nutrient | Per 100 g | % Adult Daily RDA | Notes |
|---|---|---|---|
| Energy (kcal) | 371 | 19% | Moderate caloric density |
| Protein (g) | 13-14 | 24-25% | High for a flour; near-complete amino profile |
| Carbohydrates (g) | 65 | - | Complex; moderate GI |
| Dietary Fibre (g) | 6.7-7 | 27-28% | Good gut health support |
| Fat (g) | 6.5-7 | 10% | Higher than most flours; squalene-rich |
| Calcium (mg) | 153-160 | 15-16% | Higher than wheat atta (48 mg) |
| Iron (mg) | 7.6-7.7 | 42-43% (women) | High; non-haem; pair with Vitamin C |
| Magnesium (mg) | 248 | 62% | Exceptionally high |
| Phosphorus (mg) | 455 | 65% | Bone health |
| Zinc (mg) | 2.9 | 26% | Immune function |
| Lysine (mg) | ~748 | 47% | High - the amino acid lacking in cereal grains |
| Squalene | ~50-70 mg/100g | - | Natural antioxidant; unique to amaranth |
The complete amino acid advantage: Amaranth is one of the few plant foods with a complete essential amino acid profile, particularly lysine, which is deficient in all common Indian cereal flours (wheat, rice, corn). This is why amaranth flour is nutritionally superior to wheat atta for people relying on flour-based foods for protein.
Squalene: Amaranth is the richest plant source of squalene, a natural antioxidant found in high concentrations in shark liver oil but rarely in plant foods. Squalene has documented anti-inflammatory and antioxidant properties and is partially responsible for amaranth's traditional use as a stamina and vitality food.
Amaranth Flour vs Other Common Indian Flours
Source: USDA Food Data Central; ICMR Indian Food Composition Tables 2017. Per 100 g.
| Flour | Protein (g) | Iron (mg) | Calcium (mg) | Fibre (g) | Gluten | GI |
|---|---|---|---|---|---|---|
| Amaranth / Rajgira atta | 13-14 | 7.6 | 153-160 | 6.7 | No | ~97 |
| Whole wheat atta | 11.8 | 4.9 | 48 | 12.2 | Yes | ~70 |
| Ragi (finger millet) | 7.3 | 3.9 | 344 | 11.2 | No | ~54 |
| Besan (gram flour) | 22.5 | 8.9 | 45 | 10.9 | No | ~44 |
| Kuttu (buckwheat) | 13.0 | 2.2 | 18 | 10 | No | ~54 |
| Rajma flour (kidney bean) | 22-23 | 5.1 | 143 | 15.2 | No | ~24 |
| Rice flour | 6.8 | 0.5 | 10 | 2.4 | No | ~95 |
Note on GI: Amaranth flour has a high GI (~97 whole grain; lower in mixed preparations). Despite its impressive protein and mineral profile, its high GI makes it less suitable for diabetics as a primary flour than ragi (~54), kuttu (~54), or besan (~44). Use amaranth flour in combination with lower-GI flours (besan, ragi) rather than as a standalone flour for blood sugar management.
How to Use Amaranth Flour in Indian Cooking
Rajgira / ramdana atta has a mild, slightly earthy, nutty flavour and a dense texture. It is naturally gluten-free, meaning it does not bind and puff like wheat flour; it requires either eggs, flaxseed gel, or a high-gluten flour blend to produce leavened preparations.
6 practical uses in Indian cooking:
Rajgira roti/paratha (fasting flat bread) Mix 1 cup rajgira atta with warm water, a pinch of rock salt (sendha namak), and optionally, boiled mashed potato (1 small) to improve binding. Knead to a soft dough. Roll gently (sticky - dust with rajgira atta frequently) and cook on a hot tawa with ghee. Makes excellent Navratri rotis.
Rajgira ladoo (sweet ball) Roast rajgira seeds (not flour) in a dry pan until they pop like mini popcorn. Mix with jaggery syrup and ghee, roll into balls while warm. Traditional Navratri and winter sweet - high protein, high iron.
Rajgira porridge/kheer Cook 3 tbsp rajgira atta in 250 ml milk, stirring continuously, until thick. Add jaggery or sugar and cardamom. Excellent as a high-protein breakfast porridge for children and the elderly.
Blended atta (with ragi or kuttu) For everyday non-fasting use, blend ragi atta (30%) with ragi flour (40%) and besan (30%) for a gluten-free, high-protein, balanced-GI multigrain atta for rotis and parathas.
Rajgira thalipeeth (Maharashtra) Mix rajgira atta with boiled potato, peanuts, coriander, green chilli, and rock salt. Press flat on a greased tawa and cook with ghee. The signature Maharashtrian fasting flatbread.
Coating and batter Rajgira atta makes an excellent gluten-free coating for pan-fried vegetables or cutlets, producing a crispier, more protein-dense coating than cornflour.
How to Buy Authentic Amaranth Flour (Rajgira Atta)
5 quality checks:
- Label says "rajgira atta" or "ramdana atta" with the botanical name Amaranthus hypochondriacus or Amaranthus cruentus declared
- Single ingredient only: "whole amaranth flour" - no added wheat flour, rice flour, or starch (common adulteration for fasting flour products)
- Colour: Authentic whole-grain amaranth flour is cream to pale golden - not bright white (indicates refinement or wheat flour adulteration)
- Smell: Mild, slightly earthy, faintly nutty aroma - no musty, rancid, or chemical smell
- FSSAI certified: Mandatory for all packaged flour products in India
FAQs
Q1. What is amaranth flour called in Hindi?
Amaranth flour in Hindi is called rajgira atta (राजगिरा आटा) or ramdana atta (रामदाना आटा). Both names refer to the same product - flour ground from the seeds of Amaranthus hypochondriacus. "Rajgira" is the more common name in Maharashtra, Gujarat, and Karnataka; "ramdana" is used in Uttar Pradesh, Bihar, Madhya Pradesh, and Punjab. The flour is also sometimes called vrat ka atta (fasting flour) because it is widely used during Hindu fasting periods (Navratri, Ekadashi, Shivaratri) when true cereal grains are restricted.
Q2. What is amaranth flour called in other Indian languages?
Amaranth flour is known by different names across India: rajgira peeth in Marathi (राजगिरा पीठ), rajgaro no lot in Gujarati (રાજગરો નો લોટ), rajgiri hittu in Kannada (ರಾಜಗಿರಿ ಹಿಟ್ಟು), rajgira maavu in Tamil (ராஜ்கிரா மாவு), rajgira pindi in Telugu (రాజ్గిర పిండి), and rajgira ata in Bengali (রাজগিরা আটা). In English, it is simply amaranth flour. In Sanskrit classical texts, the grain is referenced as rajagriha - "the royal grain."
Q3. Is rajgira atta (amaranth flour) good for health?
Yes, rajgira atta is one of the most nutritionally dense gluten-free flours available in India. It provides 13-14 g protein per 100 g (higher than wheat atta's 11.8 g), a complete essential amino acid profile including lysine (which wheat and rice lack), 7.6 mg iron, 153-160 mg calcium, 248 mg magnesium, and squalene - a rare plant antioxidant. Its primary limitation is a high GI (~97), making it unsuitable as a sole flour for diabetics - but it is excellent when blended with lower-GI flours (ragi, kuttu, besan).
Q4. Is amaranth flour the same as rajgira?
Yes, amaranth flour and rajgira atta are the same product. "Rajgira" is the Hindi/Marathi/Gujarati name for the amaranth grain (Amaranthus hypochondriacus), and rajgira atta is its stone-ground flour. The plant is also called ramdana in northern India. "Amaranth" is the English name. All refer to Amaranthus hypochondriacus or A. cruentus - the grain amaranth species (as distinguished from Amaranthus tricolour, which is the leafy vegetable variety used in Indian cooking as lal saag).
About This Article
Sources:
- USDA Food Data Central - Primary source for amaranth flour nutritional values (protein 13-14 g, iron 7.6-7.7 mg, calcium 153-160 mg, fibre 6.7-7 g, magnesium 248 mg, GI ~97).
- Amaranthus hypochondriacus botanical classification - Kew Gardens World Flora Online and published botanical literature.
- Regional name verification - Cross-referenced against state agricultural department documentation (Maharashtra Department of Agriculture, Uttarakhand Organic Commodity Board) and regional language dictionaries.
- FSSAI (Food Safety and Standards Authority of India) - Food Safety and Standards Regulations 2011. Source for flour labelling and adulteration standards.
- Traditional fasting food classification - Based on documented regional practice and classical Dharmashastra texts that classify pseudo-cereals as permitted in vrat.
