A short, practical guide to the grains in our range — what each one tastes like, what it does well, and what to cook with it.
Ragi — Finger Millet
Deep, malty and faintly earthy. Ragi is the most calcium-dense grain we stock: our sprouted flour carries 150 mg per 100 g, and the conchiglie pasta reaches 280–320 mg. It takes both savoury and sweet treatment — a mustard-and-curry-leaf tempering works as well as jaggery, coconut and cardamom.
Start with: Sprouted Ragi Flour for roti, or Ragi Vermicelli for a two-minute breakfast.
Jowar — Sorghum
Pale, mild and the most forgiving grain in the range. Of all the millet flours, jowar behaves most like atta, which makes it the sensible first swap for a household moving away from refined wheat. Replace a third of your usual flour and work up from there.
Start with: Sprouted Jowar Flour, or Jowar Noodles if the household needs convincing.
Foxtail Millet — Thinai
One of the oldest cultivated grains on the subcontinent. Thinai holds structure better than the softer millets, which is why it takes to baking and to a dosa batter. In noodle form it stays firm and separate in a stir-fry rather than collapsing.
Start with: Sprouted Foxtail Millet Rava for idli and dosa.
Little Millet — Samai
Fine-grained, quick-cooking and gently sweet. Samai has the lowest carbohydrate figure of our five flours and the lightest finish on the plate — useful when you want breakfast that does not sit heavily.
Start with: Sprouted Little Millet Rava for a fifteen-minute upma.
Bajra — Pearl Millet
A distinct, faintly bitter warmth that suits winter cooking. Our sprouted bajra flour carries the highest protein and fibre of the five at 15 g and 8 g per 100 g. Traditionally eaten hot with ghee, and there is a reason that pairing stuck.
Start with: Sprouted Bajra Flour, rolled by hand.
Barnyard Millet — Kuthiraivali
The highest-fibre grain we noodle, at 10–12 g per 100 g. It produces a slightly coarser, more substantial strand that stands up to a robust sauce.
Start with: Sprouted Barnyard Millet Noodles.
Kodo Millet — Varagu
Mild on its own, which is why we pair it with moringa leaf. The dehydrated leaf powder brings a green, faintly grassy note and the colour to match.
Start with: Sprouted Kodo Millet & Moringa Vermicelli.
Amaranth — Rajgira
Not a true cereal but a seed, and it shows: pale, silky, and higher in protein than the millets at 12–14 g per 100 g. Suits a light sesame dressing or a clear broth.
Start with: Sprouted Amaranth Noodles.
Navara Red Rice
A red rice long grown in Kerala. The deep russet colour comes entirely from the grain. Roast the sevai in a little ghee until it smells nutty, then let it soften in coconut milk — it was made for payasam.
Start with: Sprouted Navara Red Rice Vermicelli.
Brown Chana and Moth Beans
The two legumes in our pasta. Brown chana gives the penne 22–24 g of protein per 100 g — the highest figure in the range. Moth bean, matki, is a hardy desert legume that rarely makes it into pasta and brings a savoury, earthy depth to the fusilli.
Start with: Sprouted Brown Channa Penne.