Sprouted grain, honestly described
Bring better grains home.
Sprouted millet flours, rava, noodles, pasta and sevai. No maida, short ingredient lists, and nutrition panels you can actually read.
The Range
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Twenty-six products across five formats. Every one of them built on grain that was sprouted before it was milled.
Sprouted Flours
Five single grains, soaked and sprouted before milling.
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Sprouted Rava
Coarse-ground grain for upma, idli and kesari.
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Millet Noodles
Seven varieties, no maida in any of them.
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Millet & Legume Pasta
Brown chana, moth bean, ragi and carrot multigrain.
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Millet Vermicelli
Fine sevai, most of it a single ingredient.
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Everyday Staples
The flours and ravas that do the daily work.
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Featured
Two ingredients. Nothing hiding behind them.
Our ragi vermicelli is made from exactly two things: whole finger millet that has been soaked, sprouted and stone-ground, and RO-treated water. That is the entire ingredient list.
There is no binder in it, no stabiliser, no refined flour making the job easier. Just a grain that has been treated slowly enough to hold together on its own.
Two minutes in hot water. Then a tempering of mustard and curry leaves, or jaggery, coconut and cardamom if the evening calls for it.
- IngredientsSprouted ragi flour, RO water
- Calcium250-300 mg per 100 g
- Cook time2 minutes
- Net weight180 g
Why TrooFoodz
Four things we will not compromise on.
We are a curated food brand. We do not farm, mill or manufacture. What we do is decide what is good enough to carry our name.
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01
Sprouted before milled
Every grain is soaked and germinated before it is dried and ground. Slower and more expensive than milling a dry grain, and it is what makes the flour behave.
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02
No maida. Anywhere.
Not in the noodles, not in the pasta, not as a quiet binder. It is a harder constraint than it sounds, and it is why some of our pasta breaks in the pot.
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03
Named varieties
Not just ragi, but surruttai ragi. Not just foxtail, but maapillai thinai. When a producer can name the variety, it usually means they know the farmer.
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04
No medical claims
Millets are good food. High in fibre, mineral-dense, slow to digest. That is useful on its own, and we are not going to tell you it cures anything.
Grains 101
Know your grains
Nine grains is a lot to take in at once. Here is the short version of what each one tastes like and what it is good for.
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Ragi
Finger Millet
Deep and malty. The most calcium-dense grain we stock, at 150 mg per 100 g in the flour.
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Jowar
Sorghum
Pale, mild and forgiving. The millet flour that behaves most like atta.
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Thinai
Foxtail Millet
Holds structure better than the softer millets. The one to bake and make batter with.
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Samai
Little Millet
Fine-grained, quick and gently sweet. Breakfast in under fifteen minutes.
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Bajra
Pearl Millet
A faint bitterness that suits winter. Our highest-protein flour at 15 g per 100 g.
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Navara
Red Rice
Deep russet, long grown in Kerala. Roast it in ghee and let it soften in coconut milk.
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