Gluten Free

Gluten free grains and flours in India

More and more people the world over suffer from some kind of gluten intolerance. It is worth listing the large variety of gluten free grains and foods available so abundantly in India .

Widely used during fasts, these grains are becoming a regular source of nutrients often substituting for wheat in the daily diet.

Gluten free grains and flours in India with local names

- Rice (all forms, even glutinous),( chawal , tandul) Common Indian foods with rice - khichadi, biryani, dosa, idli, NOT RAwa Idli,

- Corn/maize, Makka, flour made with corn  Makki ka atta

- Potato, Alu

- Soy

- Tapioca/cassava, Ratalu

- Arrowroot, Araru, Araruta

- Sago – Sabudana, Indian food sabudana khichadi and vada

- Lentil/pea (besan, urid, gram flour) Besan pancakes, chila, pakodas made in besan batter

- Amaranth- Rajgira,  Amaranth flour- Rajgira atta,

- Sorghum- Jowar, Sorghum flour- Jowar Atta

- Millet – Millet Flour ( bajri)

-Foxtail Millet, ( Kangni, Korra)

-Pearl millet, (Bajra)

- Finger Millet, ( Mandua, Ragi or Nachni),

-Kodo Millet, (Kodra, Varagu)

-Little MIllet, (KutkiSamai)

-Proso Millet ( Barri, Varigulu,Baragu

- Barnyard Millet ( Jhangora,Baghar , Vari cha tandul)

Foxtail Millet Sambar Rice





Foxtail Millet Sambar Rice


¼ cup Timbaktu Organic Foxtail Millet Rice or finger millet

¼ cup Timbaktu Organic Tuvar Dal + Masoor dal

4 cups of chopped vegetables

( Small baingan/aubergine

Carrot, Beans, Ash gourd/ any Pumpkin, Drumstick, or  any other vegetables)

2 onions chopped

5 tomatoes

3 tbsp coconut grated.

1 tsp Timbaktu Organic Peanut Oil

1 tsp Ghee

1 tsp mustard seed/ rai

1 tsp udad dal

Pinch of hing

2 sprigs curry leaves

½ tbsp  sambar powder, roasted

1 tbsp Tamarind pulp(optional)

1 ¼-  ½ cup water

1 handful coriander leaves

Salt to taste



Wash the foxtail millet and the dal and set aside. Grind the tomatoes and coconut together.

Heat the oil and ghee in a pressure cooker and add mustard seeds, hing and udad dal. When they pop add the onions with a bit of salt and sauté till soft. Add curry leaves and sambar powder. Give it a stir then add the tomato coconut mixture. Cook for a few minutes. Now add the millet, dal and vegetables. If the tomatoes are not sour add the tamarind pulp now as well. Add the water.

Cook for three whistles on a low flame.

Your sambar millet rice is done!

Serve with another dollop of ghee for added deliciousness.

Recipe courtesy: Uma Shankar

Bajra Vadas- Pearl Millet Vadas


Bajra Vada/ Pearl Millet Vadas


2 cups Timbaktu Organic Pearl Millet Flour

1 tsp sesame seeds/til ( white)

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp green chilli paste

4-6 tbsp sour curds or 2 ½ tsp lemon juice

2 tsp sugar (optional)

3 tbsp Timbaktu Organic Peanut Oil

¼ cup water (use as required)

Salt to taste

Oil to deep fry.



1. Mix all the ingredients in a bowl. Knead to a soft dough.

2. Divide into 50 equal portions.

3. Shape each portion into a flat smooth round.

4. Press the centre lightly with a thumb. Keep aside.

5. Heat the oil in pan on a high flame. Lower the flame when hot.

6. Deep fry the vadas till dark golden brown in colour.

They should be well cooked from inside.

Remove from the oil and drain well on absorbent paper.

Cool and store in an airtight container.

(Original Recipe Courtesy “Dadimano Varso”)