Maize Four or Makki ka Atta may is sort of flour that is processed from dried whole corn kernels. It contains the hull, germ, and endosperm of the corn and is also considered a whole grain flour. Maize flour is sometimes yellow, but it can also be white or blue depending on the variety of corn it uses. The texture is fine and smooth, like whole wheat flour. Like all flours, Maize flour gives structure to baked goods and other foods. It’s often combined with a binder like eggs to provide shape. Maize flour does not style excellent raw, but cooking—whether it’s baking, frying, or grilling—unlocks its earthy, sweet flavor. Maize flour is very versatile, and you can incorporate it into recipes for breads, muffins, waffles, pancakes, battered and fried foods, blinis, and more.
The starches inside the endosperm are removed, rinsed, dried, and milled into a fine powder (a.k.a. cornstarch). The other parts of the kernel, the hull and the germ, are separated out and processed into other corn products like corn oil and corn bran.
What to Make with Maize Flour
Maize flour may be a versatile ingredient which will enhance the feel and flavor of the many foods. Use corn flour as a breading for fried fish or okra, incorporate it into a waffle or pancake batter for a satisfying breakfast, or bake it into bread, muffins, or cakes. You can additionally mix cornstarch with alternative flours like Indian meal, general flour, and whole flour.
Maize Flour Makki Atta is commonly known as Makki ka Atta in Hindi.
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Helpful during Pregnancy
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Miracle for those underweight
Reduces the risk of Anemia
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