Millet Flour

About this flour

A winter favourite, bajra (pearl millet) has long been valued for its naturally warming properties, traditionally eaten through the colder months to keep the body energised. Sourced from select regions of Rajasthan. Rich in iron, magnesium and fibre, bajra is naturally gluten-free and a wholesome alternative to regular wheat flour. Flavour — robust, slightly nutty and earthy, with a coarse, rustic texture.

About this flour

Jowar (sorghum) has sustained rural households for generations as the grain behind everyday jolada rotti and bhakri. Hardy and drought-resistant by nature, it is grown with minimal water in select regions of Maharashtra. Rich in fibre and antioxidants, jowar is naturally gluten-free and known to support heart health when eaten regularly. Flavour — mild and slightly sweet with an earthy aftertaste, and a coarse, grainy texture.

About this flour

A beloved staple of South India for generations, ragi (finger millet) is one of the few grains that holds its calcium naturally. Grown in select regions of Karnataka, where the crop has been raised for centuries in its natural, rain-fed form, ragi has long been trusted as a grain that builds strong bones and sustained energy. Flavour — distinctly earthy and roasted with a mild sweetness, and a fine, slightly grainy texture.