Grains
Semolina / Sooji
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous. The word semolina can also refer to sweet dessert made from semolina and milk.The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.
https://en.wikipedia.org/wiki/Semolina
Sooji vs Rawa / Rava
Rava is finest version. And soji is thicker version.
Usually for crispiness we use rava like in dosa, fitters etc. while soji is use when we need texture like in cake, sweets etc.
Durum Wheat
Durum wheat (/ˈdjʊərəm/), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp.duru), is a tetraploid species of wheat.It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production.It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned(with bristles). It is the predominant wheat that grows in the Middle East.
Durumin Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchyendosperm, implying dough made from its flour is weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats. Despite its high protein content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a gluten network. Durum contains 27% extractable wet gluten, about 3% higher than in common wheat (T. aestivumL.).
https://en.wikipedia.org/wiki/Durum
Buckwheat / kuttu ka atta
Buck wheat (Fagopyrum esculentum), or common buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop. A related species, Fagopyrum tataricum, is a domesticated food plant raised in Asia. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Buckwheat is referred to as a pseudocereal because its seeds' culinary use is the same as cereals', owing to their composition of complex carbohydrates.
https://en.wikipedia.org/wiki/Buckwheat
Millet
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cerealcrops or grains for fodder and human food.
Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries.The crop is favored due to its productivity and short growing season under dry, high-temperature conditions.
Millets are indigenous to many parts of the world. The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa. Finger millet, proso millet, and foxtail millet are also important crop species.
Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies".
- Major - Jowar, Bajra, Ragi
- Minor - Others
| Amaranth | Rajgira/ Ramdana |
| Barnyard | Sanwa/ Samvat ke Chawal |
| Buckwheat | Kuttu |
| Finger millet | Ragi / Nachni |
| Foxtail millet | Kangni / Kakum |
| Kodu / Kodo | Kodon |
| Little millet | Moraiyo/ Kutki/ Shavan/ Sama |
| Pearl millet | Bajra |
| Proso millet (broomcorn millet) | Chena |
| Sorghum | Jowar |
https://en.wikipedia.org/wiki/Millet
https://www.wellcurve.in/blog/different-types-of-millets
https://pristineorganics.com/millet-ancient-grains-for-a-healthier-future
Other Grains (Gluten Free)
| English | Hindi |
|---|---|
| Rice | Chawal |
| Puffed Rice | Murmure |
| Beaten Rice | Poha |
| Brown Rice | |
| Corn, Maize | Makkai, Makki, Bhutta |
| Polenta | Makkai ka Daliya |
| Oats | Jaee |
| Quinoa | |
| Tapioca Pearls, Sago | Sabudana |
| Water chestnut four | Singhare ka aata |
| Teff | |
| Brown Top Millet | Makra |
Corn is mainly used in North America, however in the UK and other parts of the world, maize is more commonly used. ... For example, corn is most commonly used when referring to food items, such as popcorn, whereas maize is less commonly used to describe these foods, even though it comes from the same crop.
Cornflour and corn flour (two words) are different things
The later one you asked, is makai ka ata which we get from whole kernel. Often known as maize flour and can be used for making roti's and tortilla.
Cornflour is starch which gets from endosperm portion of kernel and used as binding or thickening agent.
https://www.quora.com/Is-corn-flour-same-as-makke-maize-ka-ata
Gluten Free Flours
- Almond flour
- Arrowroot flour
- Chickpea flour
- Cononut flour
- Tapiaco flour
- Cassava flour
- Tigernut flour
https://www.healthline.com/nutrition/gluten-free-flours
Gluten Containing Grains
| All-purpose white flour | Maida |
| Barley | Jau / Jav |
| Broken wheat | Daliya (These days there is also gluten free jowar daliya) |
| Bulgar | |
| Couscous | No exact hindi word but it is like thick sooji. |
| Rye | |
| Semolina | Sooji / Rava |
| Vermicelli | Seviyan, Sevaiyan |
| Wheat | Gehoon |
| Whole Wheat Flour | Gehoon aata |
