Glossary of Cereals Grains in English and Hindi

Glossary of cereals-grains in English and Hindi is listed here. The first column consists of cereals names in English, whilst the second column consists of cereals names in Hindi.The names of the cereals-grains are listed in an alphabetical order.

  • Cereals – Anaj
  • Broken Wheat – Dalia (used in making savory and sweet dishes)
  • Corn, Maize – Makki, Makka, Makai, Bhutta
  • Maize Flour – Makai ka atta (yellowish colored flour used in indian flat breads, popularly known as makki di roti in punjab)
  • Corn Flour or Corn Starch – Known in India as Corn Flour. This flour is white in color and is made from the endosperm of the corn. (used as a thickener in soups and Asian or Indo Chinese sauces)
  • Semolina – Sooji, Rawa, Rava (used for making savory dishes like upma, kheer and halwa)
  • Refined Wheat Flour – Maida (usually used in making indian bread like naan, bhatura and indian bread rolls called pav and indian sweets called gulab jamun)
  • Vermicelli – Sevaiyan, Seviyan (used in making sweets and savory dishes)
  • Whole Wheat Grains – Gehun
  • Whole Wheat Flour – Gehun ka Atta (used in making flat breads)

Gluten Free Grains and Flour:

  • Rice – Chawal (a staple diet of major part of india)
  • Rice Flakes, Beaten Rice, Parched – Poha, Chiwra
  • Rice Flour – Chawal Ka atta
  • Idli Rice – Coarsely ground rice used for making idlis
  • Puffed Rice – Murmura, Kurmura (used in making savory mixtures called as chiwda or making poha
  • Sago, Tapioca – Sabudana (used in making savory and sweet dishes. Sabudana khichdi is famous during fasting. also used as Sabudana Vada. Though commonly called as Sago, these are actually pearls made from the tapioca root and not from the sago plant.
  • Amaranth Grain – Rajgira, Ramdana
  • Amaranth Flour – Rajgira Atta
  • Buckwheat Groats – Sabut Kuttu
  • Buckwheat Flour – Kuttu ka Atta
  • Cassava or Tapioca Flour – Flour made from Tapioca or Shimla Aloo, Kachalu. In Malayalam its called as Kappa. There is also Sabudana Flour which is made from Sabudana or Tapioca pearls.
  • Quinoa – Known as Quinoa or Kinwa. No Hindi Name as these grains are not locally grown.
  • Oats – Jai (pronounced Ja-ee) Javie or Jawie (Punjabi), Joi ( Bengali)
  • Arrowroot Flour – Arraroot, Araruta, Paniphal. Its a white colored four made from the arrowroot tubers. Used as a thickening and binding agent.
  • Water Chestnut Flour – Singhare ka Atta. Used commonly during the Navarati Fasting in India.
    Barley – Jav, Jau, Job (Bengali)
  • Foxnuts – Makhana

Millets (Gluten Free):

  • Pearl Millet – Bajra, Kambu (Tamil) (used in making flat breads and is very healthy)
  • Sorghum – Juar, Jowar, Cholam (Tamil)
  • Finger Millet – Ragi, Mandua (used in making ragi dosa, puddings and dumplings)
  • Foxtail Millet – Kangni (Hindi), Navane (Kannada), Thinai (Tamil), Kang (Gujarati), Rala (Marathi)
  • Kodo Millet – Kodra (Hindi), Harka (Kannada) Varagu (Tamil)
  • Little Millet – Kutki (Hindi), Samai (Tamil)
  • Barnyard Millet – Sama ke chawal, Samvat, Samo, Sanva, Samva, Swang, Varai, Vari, Bhagar, Vrat ke Chawal, Kuthiravaali (Tamil). Used during Vrat or Fasting in India.

Related Culinary Posts:

  1. Basic Culinary Terms in Indian Cooking
  2. Glossary of Indian Spices in English and Hindi
  3. Glossary of Legumes Lentils in English and Hindi
  4. Glossary of Indian Dry Fruits in English and Hindi

{ 73 Responses }

  1. says

    thanks for your such a wonderfu page..:-) I usually try dishes from your page. plz make category for gluten free dishes for main course; bcoz my husband has severe allergy from gluten and for past few years he has suffered alot. If you do so it will be very helpful for me ..ones again thank you so much god bless you.

    • says

      thanks krishna ji. i already have a category of gluten free food. its displayed on all the pages. what i will do is i will add it in the top menu bar. just a reminder. i don’t know if you are aware of that asafoetida/hing has wheat particles in it. so skip it completely. a few readers had informed me about this and then checked online too. here’s the link of the gluten free category –

  2. shweta says

    Thanks for your such a wonderfu page..:-) I usually try dishes from your page. plz make category for gluten free dishes for main course; bcoz my husband has severe allergy from gluten and for past few years he has suffered alot. If you do so it will be very helpful for me ..ones again thank you so much god bless you.

  3. Aarthi says

    Hi, Do you know the indian name for Einkorn and rye grains. I have been searching for a long time and nobody seems to know it.

    I would really appreciate it if you know it and can tell me.

    Thank you.

    • says

      i don’t know what is einkorn. but rye i have seen in india in super markets. there is no indian name i suppose. all the packets or rye and rye flour i have seen are imported from europe and america.

    • Honey Koria says

      Hi Aarthi,

      Einkorn was the first strain of wheat which was cultivated 10,000 years ago by Neolithic Homo Sapiens. There is a foreign website which sells this variety, I can’t remember the name. The positive thing is that Einkorn variety is non GMO & non hybridized compared to today’s wheat.

  4. says

    awesome page . i just turned gluten free so wanted to make parathas with jowar atta or singhare atta . this is great. i can now buy all these from Patel Brothers here in New York !
    appreciate it :-) and blessings to you

  5. Nolan says

    Dear Dassana, I am having troubles understanding a flour at my local bazaar. It is called “Charri” flour.
    I was hoping you would know what grain it comes from. I thought maybe Sorghum?
    I thought you would be the perfect person to ask….

    • says

      thanks nolan. actually, i googled as this word does not come in my mother tongue language. my results told me its sorghum or jowar. a reader has mentioned below as sabudana, but its not sabudana or tapioca pearls.

  6. anjali kumar says

    Thanks for this, really helps people with dietary restrictions because of blood sugar and bp problems.

  7. ruby says

    I have gluten allergy. Following are grains i can have. What are their indian names?amaranth
    Also, what are oats?

  8. Partho vegetarian says

    Hi D…
    As far as I know that the scientific name of Oat and Barley is different but some sites posted that the bengali name of Oat is Jav and the bengali name of Barley is also Jav… !

    Plz clear the matter with reference.

  9. Siddharth says

    1. You forgot to mention:
    Oat- jai ( pronounced ja-ee)

    2. You have mentioned sabudana as both Sago and Tapioca pearls. The two are not the same but Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes.

    3. Otherwise you have done a good job, thank you.

    • says

      okay. will update the oats part. i know sago and tapioca are technically different. in india, though sabudana is called as sago. its actually the linguistic term used for sabudana in india. i will mention a small note. thanks.

    • says

      i don’t know. quinoa is not grown in india and hence there is no hindi term for it. it is basically grown in chile and not in india.

    • says

      rye is a cereal grain like wheat or jowar or bajra. rye flour is used to make rye breads. not used in india. i have never heard any recipe calling for rye flour in india. please don’t confuse it with rai or mustard seeds that is used in indian cuisine.

    • says

      hi surjeet, jau atta or barley flour can be used to make rotis. you can even mix atta, besan and jau atta and make missi rotis. theplas can be made with jowar, bajra and jau atta. its also used to make sattu – a flour made from roasted kala chana and other cereals. sattu is very popular in bihar. in fact the organic multi grain flour which i use, has jau in it. you can also add some of it to pancakes or dosa or idli.

  10. Arun Gupta says

    Please let me know the English name of Chari ( a small grain in white color ) mostly used by Tamilians.

  11. rewa says

    Hi Dassana ! actually i was trying to find out the proportion of different grains used in making MULTI GRAIN FLOUR. Secondly,is the proportion and grains used in making multigrain flour different for DIFFERENT TYPES OF BLOOD GROUPS. Thirdly, which grains/cereals are used for making flour for REDUCING WEIGHT & in what PROPORTION? Can you help me in solving these problems of mine? Hope to receive your reply very soon. Thanks.

    • says

      hi rewa. i do not know the proportion of grains used for making multi grain flour. i would just go by andaz and make the flour. i also don’t know anything about the blood groups and its correlation with the grains. neither i can help you in grains for reducing weight and their proportion. i think these questions require an expert advice from a nutritionist or a physician. they will be able to guide you better.

  12. subha says

    Please update the names of grains (english-tamil) also and if images are there it would be useful.

  13. Ashish says

    Thanks for information, I ended up searching for the name of Jau in english. I thought Oats was the english name for jau. Is Barley & Oats some what similar or same. Are Oats grown in india also.

    • says

      Barley and Oats are different cereals. Oats are grown in India, especially in the North but are mainly fed to the cattle. Not all info one finds on search results are correct. Even I have read oats called as jau on some sites.


    i want to see the pictures of jav and javas . also what is called in english for that.

    what is the difference between jav and javas?