This is more for my personal reference, but if it helps anyone else, that's great! I'm sure this is not a comprehensive list. I'm making additions and adjustments all the time as I learn about new flours and different names in different regions. I can't really guarantee ultimate gluten-freeness because you never know about cross-contamination and kitchen conditions, but I can say I've been living in Hyderabad for almost a year now and I've only had one gluten incident, and I know exactly where it came from so I can now avoid it.
Here's what I've been working on:
India to EnglishHere's what I've been working on:
amaranthus = amaranth
bajri = millet
besan = lentil
chana = chickpea
cholam = sorghum
corn flour (sometimes “corn flour” is actually corn starch)
corn meal
dhokla, dhokra = blend of rice, urad dal, and chickpeas
gram = chickpea
jowar = sorghum
kurakkan = millet
kuttu = buckwheat
moog dal = lentil
mung dal = legume
okhla = buckwheat
ragi = millet
rajgira = buckwheat
rice flour
soya = soy flour
urad dal = legume
English to India
amaranth = amaranthus
buckwheat = kuttu, okhla, rajgira
chickpea/lentil/legume = besan, chana, dal (moog, mung, urad), gram
corn flour (sometimes “corn flour” is actually corn starch in India)
corn meal
millet = bajri, kurakken, ragi
rice flour
sorghum = cholam, jowar
soy = soya
blend of rice, dal, chickpeas = dhokla, dhokra
I have compiled this list through personal experience, discussions with bakers and cooks here, and with help from Cook's Thesaurus and the discussion boards at Celiac.com.
