Adjective:

पिठात झाकलेले, पावडर सह झाकून,

floury's Usage Examples:

For culinary purposes, varieties are often differentiated by their waxiness: floury or mealy baking potatoes have more starch (20–22%) than waxy boiling.

It is round, deep eyed, floury, and tasty.

The texture is described as "floury".

For instance; semi-flint kernel varieties are yellow, floury kernel varieties are white, soft texture kernel varieties are motley.

The best-known floury varieties are King Edward.

Aleeta curvicosta (commonly known as the floury baker or floury miller, known until 2003 as Abricta curvicosta) is a species of cicada, one of Australia"s.

Silt usually has a floury feel when dry, and a slippery feel when wet.

It is very dry and floury and is ideal for baking, roasting and frying, but needs close attention.

Once cooked it has a fluffy floury texture.

Northern Ireland and Republic of IrelandIn Ireland, potato bread or cakes known as boxty (bacstaí) were popular, and may have been a result of the floury types of potatoes that were common in the country.

and floury and is ideal for baking, roasting and frying, but needs close attention paid when boiling, as it will disintegrate in the boiling water if.

Japu Willk"i (Aymara japu ember; floury, willk"i gap, "ember gap" or "floury gap", also spelled Japu Willkhi) is a mountain in the Andes of Bolivia which.

Of the 15 Australian species, the floury baker was the earliest offshoot.

Synonyms:

fine,

Antonyms:

rough, coarse,