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Best for Biryani/ Pulao.
Made from a grounded mixture of chickpeas, chickpea or gram flour is a chief condiment in Indian, Pakistani and Bangladeshi cuisines. The flour is powdery yellow and has an earthy flavor adding savour to various dishes. Chickpea flour makes a tasty and crispy coating for deep-fried vegetable pakoras. The variety of chickpea flour depends on the kind of chickpea used to ground. One can use either raw or roasted chickpeas.
Idlis are soft, fluffy steamed rice-lentil cakes that are part of the staple food in states like Tamil Nadu, Kerala etc. They can be served as it is with sambhar and chutneys. Or shallow fried in oil with herbs and molagappodi powder (chutney powder). Idlis can also be mixed with curd, seasoned with curry leaves, mustard and peppers and served cold.
Ideal for making porridge, for breakfast with milk, juice or curd cheese, or for baking bread, rolls, cookies, cereal bars, etc. Rice flakes are made from cooked rice, the grains of which are rolled gently and flattened with pressure. The flattened rice is then dried. Rice flakes are suitable for preparing light, healthy and tasty Indian snacks and breakfast creations.
Annam Roasted Vermicelli or Sewiyaan, Sewiayaan or Semiya