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Singada, also known as water chestnut, is an aquatic plant used as a vegetable, fruit, and starch extract in various Asian cuisines.

Singada has a crisp texture and a sweet, nutty flavor with a slightly tart aftertaste.

Singada is low in calories and fat, and rich in carbohydrates, fiber, vitamin B6, potassium, and antioxidants.

You can grow singada if you have a pond, as it is an aquatic plant. It requires a warm climate to thrive.

No, singada is a gluten-free ingredient.

Traditionally, singada is peeled with a knife rather like peeling an apple but think layers must be removed until the white flesh is exposed.

Soaking singada in cold water for a few hours can help reduce its bitterness.

While both are aquatic plants, they are not the same. Singada has a round shape with a crisp texture and sweet taste, while lotus root is cylindrical with a starchy texture and mild flavor.

Yes, singada can be eaten raw but is typically boiled or grilled.

Singada flour is a gluten-free flour made from dried, ground water chestnuts and is commonly used in Indian cooking.

Singada should be stored in a cool, dark place. The flour version should be stored in an airtight container in the refrigerator.

Singada can be used in a variety of dishes, including stir-fry, curry, dessert, and soup. With singada flour, you can make bread, pancakes, and pastries.

Singada is a greenish-brown, round vegetable with diamond-like patterns on its surface.

No, singada has a crispy texture and does not absorb water.

Yes, in Hindu culture, eating singada is allowed during religious fasts.

You can buy it at Weee! Asian Market, www.sayweee.com.