Whole wheat flour (Bhakhri Flour) is a powder made from grinding the entire kernel. The bran and germ are removed during milling, while the endosperm is finely ground. The bran is...
White dhokla flour is a ready flour which can be used to make khatta or white dhoklas. The use of khatta dhokla flour is not restricted to only dhoklas (white, soft and fluffy savoury dumplings) but can also be...
Handvo is a vegetable cake originating from the Gujarat, India. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other...
Jowar or sorghum is a hardy crop. The grains are often boiled or steamed and used in making porridges and soups, or milled into flour, which are then used in making a...
Buckwheat is also sold as flour, popularly known as kuttu ka atta in India, which is used during Navratri to make parathas.
Buckwheat is rich in complex carbohydrates and is therefore referred to as a pseudocereal.
Green split moong Dal is also known as chilka Moong dal or Split green moong beans or green grams. These Green Moong lentils have been split but not skinned and have light yellow color inside. Green moong have a natural and mild aroma and...
Ragi flour is prepared by either crushing dried grains or spouting, drying and then grinding them. The good thing is that Ragi is a rich source of good carbohydrates and since it is...
Urad dal, also known as Split Black Gram, is one of the famous lentils used in the southern part of Asia, especially in Indian cuisine. Rich in protein, fat and carbohydrates, urad...
