Flours.
Fine To Coarse.
Ready To Cook.

Fine amaranth flour, ground from whole rajgira seed and free of any gluten. It suits fasting food, soft flatbreads and health bakes, and it is naturally rich in both protein and iron.

Stone-ground pearl millet flour with a deep, earthy and nutty taste. Used for rotla and rustic flatbreads, it is naturally gluten-free and part of the fast-growing global health food wave.

Milled from clean barley grain into a soft and pale flour that carries a gentle malty taste. It goes into health attas, rotis and breakfast blends, and buyers value it for the fibre it holds.

Sanwa millet milled into a soft, pale flour that has a mild and clean taste. It suits rotis, porridge and fasting food, and since it is naturally gluten-free, it is gentle on the stomach too.

Flour milled from brown top millet, which is a hardy dryland grain of the Deccan belt. It has no gluten and grinds to a soft grey-brown powder that suits rotis, porridge and millet bakes.

Stone-milled kuttu flour with a deep, nutty taste and a fine, even grain size. It is a fasting-day staple for puri, paratha and halwa, and it is fully gluten-free, despite its wheat-like name.

Kangni millet milled to a fine, pale yellow flour with a soft nutty taste. It goes into rotis, dosa batter and health baking, and it is naturally gluten-free and high in dietary fibre as well.

Sorghum flour with a mild and neutral taste and a fine, soft texture. It goes into bhakri, multigrain mixes and everyday baking, and as it is gluten-free, it suits a wide range of diets.

Kodra millet milled into a light brown flour that has a gentle earthy taste. It works well in rotis, porridge and health mixes, and it is naturally gluten-free and rich in dietary fibre too.

Cream-coloured flour ground from little millet, which is one of the smallest grains grown in India. It carries no gluten, and it works in dosa batter, porridge and daily flatbreads.

Finely milled white wheat flour that has the bran and the wheatgerm sifted out. Bakers want it for a light crumb, so it goes into breads, cakes, pastry, noodles and fried snacks.

Corn flour and makki atta, milled to a fine and even grade. It is used for snacks, tortillas, breads and daily home cooking, and it works well across many modern food-making lines today.

A wheat-free blend of jowar, bajra, ragi, maize, rice and gram, milled very fine and even. It rolls into soft everyday rotis, and it carries much more fibre than plain refined white flour.

Pale and gentle flour milled from proso millet, which is a quick-growing grain of the drylands. It carries no gluten at all, so bakers use it for rotis, porridge and everyday millet snacks.

Finger millet flour, with a deep natural colour and a fine, smooth texture. It goes into porridge, baby food, rotis and everyday health mixes, and it is naturally rich in calcium.

Finely milled rice flour that is clean and smooth, with a pure white colour. It goes into idli, dosa, noodles, snacks and baby food, and it also works well in everyday gluten-free baking.

Wheat semolina in coarse, medium and fine grades, plus golden durum suji for pasta. It holds its bite in upma, and it thickens halwa and sweet puddings without turning pasty.

Wholemeal wheat flour ground slowly between stones, so it keeps the bran and the wheatgerm. It rolls into soft rotis and parathas, and mills abroad take it in bulk for their bread lines.

Stone or machine milled from desi chana, a flour every Indian kitchen knows. Rich and nutty, it is a base for sweets, snacks and batters, and it also sells well in small retail packs.

Deep brown flour ground from roasted horse gram, which is a pulse of the southern drylands. It has a nutty, earthy taste and goes into dosa batter, cheela, soups and thick broths.

Milled from split green gram, this pulse flour comes from the same family as besan. Light and easy to digest, it is used for batters, savoury pancakes and the premium snack trade.

Roasted gram, milled fine into sattu, with a warm and toasty aroma. It stirs into water for a cooling summer drink, and also goes into parathas, litti and ready-to-mix health powders.

Full-fat and defatted soya flour, rich in plant protein and easy to blend into any dough. Bakers add it to breads and dry mixes, and food makers use it in ready-to-eat meals too.

Ivory-white flour milled from peeled black gram, with a smooth, even texture. Used for papad, vada and idli batter, it mixes easily and gives good consistency in traditional foods.

Pure white starch washed out of maize, with the protein and the fibre taken away. It thickens sauces, soups and pie fillings, and it is widely used in confectionery and in wider industry.

Snow-white starch drawn from fresh potatoes and then dried into a silky powder. It binds and thickens in noodles, snacks and bakery, and it also feeds the paper and the textile plants.

Bright white starch drawn out of the cassava root and dried to a fine, smooth powder. It thickens sauces, soups and snack coatings, and it binds well in puddings and sweet desserts.