Rajgira is the Hindi name for amaranth, a small seed that is cooked and eaten like a grain, and whole rajgira is the unground seed that you can pop, boil, roast or grind at home. It is a familiar ingredient in Indian fasting (vrat) food as well as everyday cooking. This guide explains what whole rajgira is, how to cook it, and what to check before you buy a pack.
What is rajgira?
Rajgira is the seed of the amaranth plant. It is also called amarnath, ramdana or chaulai seeds in different parts of India. The seeds are tiny, pale and round, and they cook into a soft, slightly sticky porridge. Botanically it is not a true cereal, so it is often described as a pseudocereal, but you use it in the kitchen like one.
Is rajgira the same as amaranth?
Yes. Rajgira (amaranth) is one and the same; the names differ by language and region. On our site you will find the pack listed as Rajgira (Amaranth) Whole Grain by Soil Origin, sold as a pack of 2, which is why you may see both names on a search page.
What is the difference between whole rajgira and rajgira atta?
Whole rajgira is the intact seed. Rajgira atta is the same seed ground into flour. The whole grain is what you need for porridge, popping and ladoos, and you can grind it yourself at home if you want flour. The flour is better for rotis and puris during a fast. Buy the whole grain if you want to control freshness and texture.
How do you cook whole rajgira?
There are several simple ways to use it:
- Porridge. Rinse the seeds, then simmer one part rajgira with two to three parts water or milk until soft. Stir often because it thickens quickly. Sweeten with jaggery or add salt and cumin for a savoury bowl.
- Popped rajgira. Heat a dry, heavy pan until hot and add a spoonful of seeds at a time. They pop within seconds. Use the puffs for ladoos or chikki.
- Roasted and ground. Dry roast the seeds lightly, cool them and grind in a mixer to get your own flour for rotis or thalipeeth.
Cooking times vary by the pack and the pot, so follow any directions on the label.
Can you eat rajgira during a fast?
Rajgira is widely eaten during Navratri and other vrat days in many households. Customs differ by family and region, so check what your own tradition allows. Do not treat a general rule as the last word on whether a particular preparation is acceptable.
Is rajgira gluten free?
Amaranth seed does not contain gluten by nature. That is useful if you avoid wheat. If you have coeliac disease or a serious allergy, read the pack for any note on processing and cross-contact, because we only state what is on the product listing.
Where is rajgira grown in India?
Amaranth is cultivated in several Indian states, and it has long been grown in hill regions and on farms where it suits the climate. We do not hold a verified record of the exact state for each pack, so check the pack or the product page for the origin the brand declares.
How do you choose and store whole rajgira?
Look for even, clean, light-coloured seeds with no dust or visible insects, and a clean, mild smell. Rancid or musty smell means it is old. Keep it in an airtight jar in a cool, dry place and use a dry spoon. Because the seeds are tiny, a fine sieve helps when you rinse them.
Frequently asked questions
Is rajgira the same as ramdana?
Yes. Ramdana is another common name for amaranth seeds, and in many areas it is also used to mean the puffed version.
How much water do I need for rajgira?
A common starting point is one part seeds to two to three parts water. Add more if you want a thinner porridge.
Do I need to soak rajgira?
Not required for porridge, though a short soak can shorten cooking time. Rinse it before use.
Where can I buy whole rajgira online?
EarthBased sells Soil Origin Rajgira (Amaranth) Whole Grain with pan-India delivery in 3–5 days.