This millet flour is milled from bulrush or pearl millet, also known as Bajri. The grayish flour has a nutty aroma and a slightly bittersweet taste. This gluten free flour gives baked goods a soft and dry base. Bajri is most commonly used to make rotla and thalipeeth flatbreads.
This is a milled flour made of ground chickpea and rice flours. This flour is used to make cornbread-like, steamed cakes called dhokra. Dhokra are a specialty of Gujarat, where people buy them garnished with coriander leaves and roasted sesame seeds from street vendors. Additional garnishes incl...
A flour made from corn, rice and chana dal. This flour is commonly used to make breads and steamed cakes. Handhwa, a Gujarati dish, combines this flour with yogurt and spices to make a light snack.
Juvar or Juwar flour is milled from cream colored grains. Juvar flour produces wholesome breads such as bhakris. It is also widely used to coat vegetables and meats for a crispy outer shell.
This flour is made from ground moth beans and urid dal. It is used to make a very thin, deep fried snack called mathia. It is most popular in the northern regions of India and served with tea or coffee.
This creamy-white flour is made from dried black urad lentils that have been skinned and split. Most widely used in the south, it is mixed with rice or wheat flour to make dosa crepes, uttappam (a type of pancake), and idli cakes. Urad flour batter is often seasoned to make savories such as chakl...
Annapurna Farm Fresh Whole Wheat Flour (atta) is made from premium quality wheat grains. These grains are ground using advanced technology so that the flour: Absorbs more water while kneading, makes rotis stay soft for a longer time and contains the...
A stone-ground wheat flour that combines wheat flour and some all purpose flour (maida) to create a soft dough. This low gluten flour kneads easier and cooks quickly. Atta, as it is called in India, is used to make paratha, roti, chapati and puri breads.
