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Millet flours, roasted ravas and noodles — foxtail, kodo, pearl millet and ragi, milled and roasted ready to cook.
Showing 1–5 of 5 results
Hakka-style noodles made from a blend of millets in place of refined wheat. Boil, drain and toss them with vegetables for a quick meal.
Net Weight: 180g
Finger millet milled to a fine flour, with the earthy taste ragi is known for. Use it for koozh, for rotis, for porridge and for everyday baking.
Net Weight: 300g
Kodo millet — varagu — milled to rava and roasted. It cooks quickly into upma, kichadi or a light savoury porridge.
Net Weight: 400g
Pearl millet — kambu — cracked to rava and roasted ready to cook. It makes a hearty upma and a comforting, everyday porridge.
Net Weight: 400g
Foxtail millet broken to a rava grain and roasted, so it cooks straight from the pack. Use it for upma, for kichadi, or for a plain savoury porridge.
Net Weight: 400g
Also worth a look: millet and rice health mixes, rolled oats and cereals, or how Sattvisha makes food to order.
