Amaranth is a Native Variety of millet also named as Sabut Rajgira /Ramdanai / Chaulai
Millets can be used to prepare a variety of Indian dishes like Khichadi, Pulav, Upma etc. Wash the millet thoroughly a few times and leave to soak in water for 4-8 hours. Further they could be sprouted or used directly to make Idli / Dosa Batter. The pre-soaked / sprouted millet can be dried and then milled to make flour. This millet flour can be added to regular atta to make Chapatis, Bhakri, Puris, Breads and Cookies.
Washing, Soaking, Sprouting of millets help in removing the anti-nutrients they contain and make them easy to digest.