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Atta

Atta is Indian whole wheat flour used to make flatbread such as chapati, roti, paratha or puri. Traditionally fresh Atta were prepared at home by grinding wheat in homemade stone grinder known as Chakki. Atta has high fiber content due to high bran and also has high in gluten thus ..... Read More...

Maida

Indian all-purpose flour is known as Maida. Maida is used in many Indian flatbreads such as roti, naan, baalti. All-purpose flour or pastry flour found in United States is considered the best substitute for Maida. Our recommendation is use both or mixture of both depending on personal preference or recipe. Read More...

Sooji

Semolina or sooji is a very gritty, coarse type of flour, usually made from durum wheat. It comprises the nutritious heart (endosperm) of the grain, which is left behind when the fine flour is sifted after milling. Internationally, durum semolina is commonly used in the manufacture of pasta Read More...


Rawa

Rava are terms used in India to explain a type of grind related to grain. In India, many more varieties of semolina are available, made from soft wheat, maize, rice, and other grains; this will be mentioned in the packaging. Here, semolina is used to make upma, idli, halwa, kheer etc. Read More...

Dalia

Dalia or cracked wheat or couscous is made by milling whole raw wheat grains coarsely. Also known as Bulgar, Burghul, Fada, Lapsi, Bulgar Wheat, Couscous. Wheat is cleaned and husked and then processed to the required size. It is highly nutritious as it does not undergo refining. Read More...

Besan

Gram flour or Besan is flour made from ground chana dal, a legume otherwise known as chickpeas. Used in many countries, it is a staple ingredient in Indian and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in the Indian Subcontinent. Read More...