Products

Products

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    Prosso Millets (Baragu)

    Baragu Millets is very rich in protein and Vitamin B3. Traditionally, Baragu has been highly regarded as recuperative food, especially post pregnancy or illness. This has the highest protein content and very high in carbs as well. It is highly recommended for preparing pongal (both and spicy and sweet) and payasam. Cooking time for Proso is a little more than paddy rice.

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    Barnyard Millet (Oodhalu)

    This is the fastest growing millet producing yield in 6 weeks, this has the highest fibre and iron content of all the millets. Oodhalu Millets is very rich in protein and minerals like the Oodhalu grains. It is highly recommended for preparing a number of rice dishes. Cooking time for Oodhalu is same as paddy rice.

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    Foxtail Millet (Navane)

    Foxtail millets are available in the form of rice, semolina (like rava) or as flour. As with other millets, foxtail millet is rich in smart carbohydrates, the kind which doesn’t increase the blood sugar levels immediately. It is rich in dietary fibre, and minerals like iron and copper. Due to this, it helps to reduce the levels of bad cholesterol and keeps the immune system strong. Comes in the form of rice, semolina and flour. Have the highest mineral content, 2nd highest world production of all the millets. Eaten commonly as rice, roti, dosa, idli.

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    Jowar Grains

    Jowar millet is traditionally consumed in Rava or flour form. Rotis made with this millet (Jowar roti) are prevalent in south-central India. Also known as or Sorghum, this hardy grain is consumed in the form of flat bread and porridges. It has a good protein, carb and energy content.

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    Kodo Millet (Harka)

    Kodo Millet (Hindi: Kodon, Kannada: Haarka). Kodo Millets has high fibre and energy content, ideal for diabetics can be used to make rice. It is easy to digest and is rich in phytochemicals and antioxidants, all of which helps prevent the occurrence of major lifestyle diseases. Weight loss enthusiasts, this is the millet you have to watch out for.

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    Finger Millets (Ragi)

    We are well-known suppliers of Raagi millets for our customers. Our millets carry utmost purity and the natural essence of the grains. Raagi grain in Africa and India this has the highest calcium content in all the millets. This is eaten commonly as porridge, roti, dosa, payasam.

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    Pearl Millets (Sajje)

    Pearl millet is traditionally consumed in Rava or flour form. Rotis made with pearl millet (Bajra rotis) are very popular in eastern India. Commonly known as bajra, India is the highest producer of bajra it is very high in protein and energy content and used in roti, rice, sprouted, porridge.

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    Saami Grains

    This was domesticated in India and grown throughout. It comes in form of rice, semolina and flour. It has the highest fat content of all the millets and a good level of protein. Eaten commonly as bread, roti, dosa, rice. Saami grain Millet has been traditionally known to prevent constipation & aid stomach related problems. Cooking time for Saami is about half to two-thirds as that needed for paddy rice.

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    Koralu Grains

    Korralu Grains are a group of small seed grasses grown in semi-dry areas of Asia and Africa. They have been widely cultivated as cereal crops or as fodder for animals. Because Karralu have short growing season, can withstand dry and high-temperature conditions yet yield well, they are popularly grown in the developing nations. In the developed nations, they have been relegated to be used as bird feed.

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    Chana Dal

    Chana, one of the major pulses (commonly called daals) cultivated and consumed in India, is also known as Bengal gram or gram or chickpea. Chana is cultivated for its seeds. They are rich source of protein and form an important part of vegetarian diet. Chana is a major and cheap source of protein compared to animal protein.

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    Urad Dal

    Urad Dal commonly known as black gram, black lentil, adad and in Sanskrit Udida is a little black seed with a white interior. It is the split black gram, rich in dietary fibre and protein, when cooked is sticky and is a heavier dal compared to other lentils but tastes entirely different. It has also been eaten in India for thousands of years as it has an addictive flavour and comforting to the stomach when fermented and then cooked.

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    Moong Dal

    Moong mostly used as dal (moong dahl) or lentils are consumed generally without skin. Commonly known as “dhuli moong” or Payatham Paruppu, these are yellow split hulled beans. A native of India, these are tiny cylindrical seeds, which are hulled and split. Whole yellow lentils are split to obtain moong dal. They are easy to cook, need little soaking and are easy to digest.

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    Toovar Dal

    Toovar dal is one of the most famous lentils of India. It is popularly known as arhar dal, tuvar dal, yellow split peas, tur dal and Split Pigeon Pea. This dal is commonly used to make variety of Gujarati and South Indian recipes. Although this dal takes little long time while cooking compare to other lentils, but after making it, the taste and aroma is irresistible.

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    Mansoor Dal

    Masoor dal tastes great and is excellent for your regular skin care regime as well. It comes enriched with the goodness of essential minerals, vitamins, antioxidants and is absolutely safe to try. Masoor dal has almost magical effects on the skin & body. Our organization is recognized in the industry for offering delicious and healthy Masoor Dal. Our offered dal has no match in the market in terms of taste and flavour.

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    Urad Akha Dal

    As per the needs and requirements of our clients, we are involved in providing Urad Akha Dal. Our products are high quality and bets in class. We believe in providing great quality Urad dal to the customers and offer them a the path to good health and good taste.

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    Rock Salt

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    Idli Rice

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    Little Millets ( Saami)