Types of flours in English, Hindi and Kannada.
|Corn Meal||Makkai Ka Atta||Musikina Jolada Hittu|
|Finger Millet||Nachni||Ragi Hittu|
|Millet Flour||Bajri; Bajra ka atta||Bajri hittu|
|Refined Flour; all purpose flour; plain white flour||Maida||Maida|
|Rice Flour||Chawal ki atta||Akki Hittu|
|Sorghum Flour||Jower||Jolada Hittu|
|Split Black Gram Flour||Urad Dal Ka Atta||Uddina Hittu|
|Wheat Flour/Whole Wheat Flour||Atta||Godi Hittu|
|Kuttu Ki Atta|
|Amaranthus seed flour||Rajgiri Atta||Dantina beejada hittu|
When in India I learned to make Bakri. I was told it was millet flour. when I came home and bought millet flour, it did not work well to make the bakri. It did not even taste the same. Is there a different kind of millet flour I should get. What is the difference between finger millet and millet. Help!
Bhakri is usually made using Jowar / Sorgham Flour. The four has to be mixed with hot water and kneaded well before flattening using the fingers. By adding hot water and kneading the stickiness in the flour comes out and helps to make Bhakri.
Please access the following link to read the recipe of Bhakri – http://www.itslife.in/2008/09/bhakri-jowar-roti
Whenever i make puris it will just turn out to be very hard like a papad. I use the following ingredients:-
2 cups of wheat flour, 2 tea spoons ghee/ oil, pinch of salt and sugar, 1 tea spoon full maida/ small sooji and warm water. Tell me is there anymore to be added to this or should i try it out in a different way.
I usually add little Maida to wheat flour to make the pooris soft. Access the following link for the recipe – http://www.itslife.in/2007/07/poori.
Let me know how it turns out.