Palm Odiyal flour is a type of flour that is made from the processed heart of the Palm tree. It is a staple food in many regions of India, especially in the southern states, and is used as a base ingredient for various dishes, such as dosa, idli, and upma.
Palm Odiyal flour is rich in dietary fiber and is considered a good source of carbohydrates. It is also gluten-free, making it a suitable alternative for people with gluten intolerance. Additionally, the flour is rich in essential minerals, such as iron and calcium, and is also a good source of protein.
The flour is made by removing the fibrous outer layer of the palm tree heart and grinding the inner core into a fine powder. The powder is then used as a substitute for rice flour in various recipes, or mixed with other flours to make a multi-grain flour blend.
Overall, Palm Odiyal flour is a nutritious and versatile ingredient that can be used in a variety of dishes, adding a unique flavor and texture, and providing a range of health benefits.