Bajra flour is a greyish colour with a slightly nutty flavour made up of Bajra grains, also known as Pearl Millet or Black Millet. Bajra flour is warm in its attribute, therefore Bajra Flour is typically used in winters in India. Bajra Flour is usually combined with wheat flour for making flat breads like bhakri, thepla and khakhra.
Ingredients: Bajra/Bajra Flour
Allergen: NA
Storage: Store in a clean and dry place
Weight: 1Kg
Country of Origin: India
| Weight | 1.030 kg |
|---|
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Ragi flour is most commonly used in the southern parts of India. It is used to make Ragi Puttu, poti, paratha, oatmeal (a paste with water and ragi flour is cooked and then enriched with buttermilk and salt or milk and sugar), bhakri (a kind of flat bread is made from ragi flour). It can also replace other flours for other southern dishes such as Multiflour Idli and Nachni dosa.
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- Pre-steam Technology to make the Puttu soft and fluffy for longer.
- Processed from high quality, stoneless sortex rice.
- Do not require hot water.
- 1 cup Puttupodi can give 3 times wet Puttupodi.
