INGREDIENTS: Multi millet flour is good mix of dry Roasted whole grains including Foxtail (Navane/Thenai, Kangni), Kodo (Varagu, Aarka, Arikelu), Jowar, Pearl (Bajra/Sajje/Kambu), Little (Samai/Samalu/Kutki), Barnyard (Kuthiravalli/Udalu) and Ragi (finger millet)
COOKING: To Make Rottis - Boil flour in water to make dough. To make dosas - mix the flour in buttermilk, chopped onions, coriander, cumin, salt, etc to make batter. To make chapattis - mix 50% millet flour with 50% wheat atta
BENEFITS: Lower GI and High Fibre than rice and wheat flours. The millets are dry roasted and then milled, which helps to make soft rotis and easier to digest.
ENVIRONMENT: Native and indigenous species; Chemical free food - body, earth & farmer friendly naturally farmed millets
QUALITY: Good quality, double cleaned, destoned, dehusked, slow roasted to perfection which helps to make soft rotis.
