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Wheat: A versatile grain that can be used whole (atta) or refined (maida) to make rotis, breads, pizzas, cakes and lots more.
Rice: India clocks in the 2nd highest production of Rice as of 2020. With high volumes and packed with carbs, it is a staple in many diets.
Barley: Has 2x the calcium and fibre than brown rice with 30% fewer calories. It also reduces hunger and is known to help in weight loss.
Oats: Used to make flour- ‘Oatmeal’ for cookies and pancakes or plain oats as a healthy breakfast option.
Millet: Also known as “Bajra”, this grain is widely a great gluten-free option. It is often made into rotis and enjoyed with white butter or veg. curries across India.
Maize: One of the sweetest in the list of grains, in terms of taste. Popular ingredient of Mexican cuisine which is used to make- tortillas, nachos etc. and a popular grain in north India.
Quinoa: It has an astonishing 15% protein by weight of the grain, making it a superfood. Over the years, it is emerging as a popular diet food amongst the Indian health-conscious.
Sorghum: Also known as the “Jowar”, it can even grow in poorly nourished soils. With high fibre content, it makes it a great grain for the diabetics.
Rye: Power-Packed with protein. It is still a novelty item in India but rye-flour is easily available online and many polished bakeries sell artisanal rye-bread, usually dark in colour.
Buckwheat: Flour of buckwheat is popularly known as “kuttu ka atta” which is commonly seen as a key ingredient to make dishes during the festival of ‘Navratri’.
Teff: The tiniest cultivated cereal, it is another gluten-free option and a great source of essential fatty acids. Often similar and interchanged with “Ragi”. It is used to make idlis, dosa, bread, pancakes, cookies and many other dishes.
Source : https://www.cookingwithsiddhi.com/
