Singoda flour is the Indian name for water chestnut flour. Water chestnut flour, which is also known as water chestnut starch, is made from dried, ground water chestnuts. The water chestnuts are boiled, peeled, dried and ground into a flour. It is actually a starch, rather than a flour. It is a bright-white, fine powder that is primarily used as a thickener or as a batter for deep frying.
Water chestnut flour should not be confused with chestnut flour, which is made with the tree chestnuts and is sweet. When used as a coating for frying, water chestnut flour adds a crispy texture and stays white in coloring. Water chestnut flour can be stored at room temperature in a sealed container for six to 12 months. Water chestnut flour is gluten-free, and there has never been a recorded incidence of allergy to it. In Asian countries, it is used as a thickener and to dredge food before frying. In parts of India, it is used extensively to make puddings, desserts, tortillas, fritters and other foods. Cornstarch can be substituted for it when it is used as a thickener. When it is used for dredging and coating before frying, wheat flour is a good substitute.