Red Sorghum Flour Description (Gaanagam):

At Gaanagam, our Red Sorghum Flour is crafted from the finest red sorghum grains (Sorghum bicolor), known as Cholam in Tamil. This naturally gluten-free flour is highly nutritious, offering a rich source of dietary fiber, protein, and essential minerals such as iron, phosphorus, and magnesium. Red sorghum flour is widely valued for its slightly sweet, earthy flavor and versatility in cooking. It is perfect for preparing traditional flatbreads like rotis, as well as dosas, pancakes, and a variety of baked goods, offering a healthy alternative to wheat flour.

Cooking with Gaanagam Red Sorghum Flour:

1. Gaanagam Red Sorghum Roti:
   • Ingredients: 1 cup Gaanagam Red Sorghum Flour, warm water, salt, and oil.
   • Method: Mix the flour with salt and warm water to make a soft dough. Roll out into rotis and cook on a hot tawa until golden brown on both sides. Serve with curries, ghee, or chutney.
2. Gaanagam Red Sorghum Dosa:
   • Ingredients: 1 cup Gaanagam Red Sorghum Flour, ½ cup rice flour, water, salt, and cumin seeds (optional).
   • Method: Mix the flours with water to create a smooth batter. Add salt and cumin seeds. Pour a thin layer of batter onto a hot tawa and cook until crispy. Serve with chutney or sambar.
3. Gaanagam Red Sorghum Pancakes:
   • Ingredients: 1 cup Gaanagam Red Sorghum Flour, ½ cup oat flour, 1 egg, ½ cup milk, honey, and baking powder.
   • Method: Mix dry ingredients and then fold in wet ingredients to make a batter. Pour onto a heated skillet and cook until bubbles form, then flip. Serve with honey and fruits.
4. Gaanagam Red Sorghum Bread:
   • Ingredients: 1½ cups Gaanagam Red Sorghum Flour, ½ cup almond flour, 2 eggs, ½ cup yogurt, 1 tsp baking powder, and salt.
   • Method: Combine dry ingredients, then fold in eggs and yogurt. Pour into a greased pan and bake at 180°C for 25-30 minutes. Cool before slicing.