Amaranth atta, commonly known as Rajgira atta, is made by grinding the tiny seeds of the amaranth plant (Amaranthus species). Despite often being called a grain, it is technically a pseudo-cereal (like quinoa), meaning it is not a true cereal but is used similarly.
In India, rajgira is especially popular during fasting periods (vrat) such as Navratri, because it is considered light, pure, and highly nutritious.
The flour has a light cream color and a slightly nutty, earthy taste, and it is known for its excellent nutritional value.
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