SABUDANA – SAGO SEEDS 0.908KG
In stock
Sabudana is commonly used in fasting dishes such as sabudana khichdi and sabudana wada.
$5.94
In stock
Item is in new condition and we always check expiry of items before posting them. All items can be picked up instore from Shahi India Malvern @ 12 Glenferrie rd, Malvern – 3144 or Shahi India Springvale @ 5/134 Springvale Rd, Springvale – 3171. Both stores are open from 11am to 9pm all 7 days of the week.
Sabudana is commonly used in fasting dishes such as sabudana khichdi and sabudana wada.
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Fasting Flours
SINGODA FLOUR 500G – WATER CHESTNUT FLOUR 800G/1KG
Singoda flour also know as water chestnut flour. It is used mainly used for fasting roti’s and other such items. You can make different types of fasting dishes from Singoda / Water Chestnut flour.
Water Chestnut flour is gluten free. Since the flour is a heavy appetizer, it aids during fasting, also providing essential nutrients. Water chestnuts are dense with potassium and fiber. It barely contains any sodium or fat though water chestnuts are high in carbohydrates.SKU: 211 -
Fasting Flours
KUTTU FLOUR – BUCKWHEAT FLOUR 500G
A special flour which can be used for various purposes during fasting periods.
On Hindu fasting days (Navaratri mainly, also Maha Shivaratri), northern states of India eat items made of buckwheat flour, because, unlike wheat or rice, buckwheat is not a cereal, and thus deemed acceptable. Cereals are not generally eaten during Hindu fasts. Rules of the fast are left for the individuals to decide; some people do not drink water during their fast (nirjal upwaas), while some just give up cereals and salt. The preparation varies across India. The famous ones are kuttu ki puri and kuttu pakoras. In most of northern and western states, they call this kuttu ka atta. In Punjab, it is called okhla, too, and is extensively used in flour form.
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Fasting Flours
RAJGIRA FLOUR 800g/1kg
Want to do the fast but you can’t be hungry don’t worry shahi India brings Rajgaro Flour and enjoy the delicious recipe with fast.
It is a flour made from the seeds of a plant called amaranth. There are many members of the amaranth family. Some are grown primarily for their seeds, which are treated as a grain, others are decorative, and some are considered weeds. All are edible. Amaranth flour is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used. In the preparation of flatbreads, pancakes and pastas, 100% amaranth flour can be used. The plant is used in Asian cookery extensively, and when it goes to seed, the tiny seeds (actually they look like seeds but botanically they are the fruits) are dried and used as a pseudo-grain flour. When strictly non-cereal items are required in India during specific fasting days, this one fits the bill nicely
Culinary uses
” The rajgira flour is usually made into chappatis, paranthas or rotis and served with vegetables.
” Rajgira is favored by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods..
” Rajgira flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened pancakes.
” One can also make chikki (sweet bar) or Ladoos from it. .
” In Goa rajgira is very popular and satva, pole (dosa), bhakri, ambil (a sour porridge) are very common
” Rajgira and Oat Bran put together in buttermilk and flavoured with mint is a healthy breakfast option.SKU: 210
