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...
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...
Besan is known as Chana dal flour & obtained by grinding Dehusked Bengal Gram. The aroma is best described as slightly “earthy.” The superfine grind flour is made from 100% pure...
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.
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...
Bajri flour is made from the small round grains of black millet also called bajra. The grains are dried and then processed into flour. When ground, the flour is greyish in colour and has a slightly nutty...
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 dal is brimming...
