About this item

• Patented Process - Our finger millet atta is made with a pressure based cold press vs friction based, high rpm (revolutions per minute) grinding used by market flours
• Grinding Temperature - This nachni atta is cold pressed at 30 degrees celcius vs market attas that are ground at ultra hot temperatures of 100 degrees celcius, killing all nutrition
• Stone Used - Our atta is made using 100% natural grinding stone vs most market brands that use bonded chemical stones, that leave fine particles that get mixed with the atta and cause kirkirapan in rotis
• Roti Quality - Rotis made with this flour are soft & fully puffed vs hard, partially puffed rotis made from over processed market flours
• Starch Damage - Our atta is slow ground causing minimal starch damage vs 16% to 20% starch damage in popular brand flours, causing major gut problems

From the manufacturer

Ragi Dosa

Cooking Instructions:

 

• In a bowl, combine ‘Jiwa 30 Degree Ragi Flour’, rice flour, semolina and salt
• Add curd along with water to form a thin, flowing batter
• Add chopped onions, green chilies, ginger, curry leaves, coriander and cumin seeds in the batter and let it rest for 10 mins
• On a non-stick pan, pour a ladleful of batter and let it cook on medium heat
• Drizzle some oil or ghee around the edges until crispy
• Serve with some fresh coconut chutney