{"title":"Flours \u003e Gluten Free Flours","description":null,"products":[{"product_id":"organic-sattu-atta-500g","title":"Organic Sattu Atta 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eSattu is North India's original functional food — 406 kcal of sustained energy, 22.5g protein and 9.1mg iron per 100g, all from a single ingredient (roasted Bengal gram) that requires no cooking and dissolves in seconds. Before protein shakes existed, Bihar farmers sustained 8-hour work days on sattu sharbat alone.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Sattu?\u003c\/h2\u003e\n\u003cp\u003eSattu is flour made from Bengal gram (chana) that has been dry-roasted at high heat before milling. The roasting pre-gelatinises the starch, making sattu instantly soluble in liquid without any cooking — unlike raw besan, which must be cooked to remove its raw flavour. This makes sattu a ready-to-eat protein and energy source, one of the few traditional foods that qualifies as an \"instant\" meal without any processing beyond roasting and milling. Our organic sattu is made from certified organic Bengal gram, stone-milled after roasting.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh protein\u003c\/strong\u003e — 22.5g per 100g, comparable to many commercial protein powders\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional iron\u003c\/strong\u003e — 9.1mg per 100g (15.9% RDA per 30g serving), the highest iron content among common Indian flours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh dietary fibre\u003c\/strong\u003e — 11.4g per 100g for gut health and prolonged satiety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow GI\u003c\/strong\u003e — approximately 38–42 despite being a high-calorie food\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReady-to-eat\u003c\/strong\u003e — no cooking required; dissolves in cold or warm liquid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalcium and magnesium\u003c\/strong\u003e — 202mg Ca and 166mg Mg per 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSattu vs Commercial Protein Supplements (per 30g serving)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eParameter\u003c\/th\u003e\n\u003cth\u003eDhatu Organic Sattu\u003c\/th\u003e\n\u003cth\u003eTypical Whey Protein\u003c\/th\u003e\n\u003cth\u003eTypical Plant Protein Powder\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein (g)\u003c\/td\u003e\n\u003ctd\u003e6.8\u003c\/td\u003e\n\u003ctd\u003e22–25\u003c\/td\u003e\n\u003ctd\u003e15–20\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre (g)\u003c\/td\u003e\n\u003ctd\u003e3.4\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e2–5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eIron (mg)\u003c\/td\u003e\n\u003ctd\u003e2.7\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e2–6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAdditives\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003ctd\u003eOften (flavours, sweeteners)\u003c\/td\u003e\n\u003ctd\u003eOften (flavours, gums)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCost per serving\u003c\/td\u003e\n\u003ctd\u003eVery low\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eSattu nutrition: ICMR-NIN 2017 (roasted Bengal gram, p.62). Commercial supplement data from representative label analysis.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Sattu\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSattu sharbat\u003c\/strong\u003e — Mix 2 tbsp in cold water with lemon, kala namak and roasted cumin; drink immediately\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLitti chokha\u003c\/strong\u003e — Stuff sattu with mustard oil, onion and ajwain in wheat dough balls; bake on coals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSattu paratha\u003c\/strong\u003e — Fill roti with spiced sattu mixture; pan-fry with mustard oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSattu porridge\u003c\/strong\u003e — Mix with hot milk, jaggery and cardamom for an instant high-protein breakfast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePost-workout drink\u003c\/strong\u003e — Mix 3 tbsp sattu in cold water or coconut water with a pinch of salt and lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678287810718,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/sattu-atta-921647_m.jpg?v=1775487172"},{"product_id":"organic-sprouted-mixed-pulse-flour-250g","title":"Organic Sprouted Mixed Pulse Flour 250g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eFive sprouted pulses in one flour — \u003cstrong\u003e23g complete plant protein per 100g\u003c\/strong\u003e with a broader amino acid profile than any single pulse flour. The most versatile high-protein flour in South Indian cooking.\u003c\/p\u003e\n\n\u003ch2\u003eWhy a Blend of Five Pulses?\u003c\/h2\u003e\n\u003cp\u003eEach pulse has a distinct amino acid profile — moong is rich in lysine, urad in methionine, chana in threonine, toor in tryptophan. By combining five sprouted pulses, Dhatu's Mixed Pulse Flour creates a more complete protein that comes closer to the full amino acid spectrum than any single pulse alone. All five are sprouted individually before blending and milling — ensuring each pulse undergoes the full antinutrient reduction and nutrient activation of the sprouting process.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e23g protein per 100g\u003c\/strong\u003e — with superior amino acid diversity from five pulse sources\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e36% daily iron\u003c\/strong\u003e — from multiple iron-rich pulse sources, in highly bioavailable sprouted form\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e10g dietary fibre\u003c\/strong\u003e — feeds beneficial gut bacteria and supports digestive health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e400mcg folate\u003c\/strong\u003e — excellent for cell health, pregnancy, and DNA synthesis\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — all five pulses are naturally gluten-free\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to digest\u003c\/strong\u003e — sprouting neutralises the gas-causing oligosaccharides in all five pulses\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile\u003c\/strong\u003e — works in any recipe that calls for besan or dal flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMake high-protein chilla and savoury pancakes — best use for this flour\u003c\/li\u003e\n\u003cli\u003eUse as batter for pakoras, bhajis, and fritters\u003c\/li\u003e\n\u003cli\u003eThicken soups, dals, and gravies\u003c\/li\u003e\n\u003cli\u003eMake protein-rich flatbreads — mix into wheat roti dough at 30–40%\u003c\/li\u003e\n\u003cli\u003ePrepare kadhi and dal-based gravies\u003c\/li\u003e\n\u003cli\u003eUse as a weaning food for babies — thin with water or breast milk\u003c\/li\u003e\n\u003cli\u003eAdd to baby porridges for a complete protein and iron boost\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhy five pulses and not just one?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eDifferent pulses contain different amino acids in different proportions. Combining multiple pulses creates a more complete protein with a better overall amino acid balance. This is why traditional Indian cooking often uses mixed dal rather than a single dal — intuitive nutritional wisdom backed by modern protein science.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs it easier to digest than regular besan or dal flour?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — significantly. Each pulse in the blend is sprouted before milling, which neutralises the oligosaccharides and enzyme inhibitors responsible for gas and bloating. Most people find sprouted pulse flour far more comfortable to digest than unsprouted besan or raw dal flour.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs it suitable as baby food?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — sprouted mixed pulse flour is an excellent first food for infants above 6 months. It provides a complete range of amino acids and is easily digested. Mix thin with breast milk or water for young babies, and thicker for older infants. Introduce alongside other foods and consult your paediatrician.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eHow is it different from the Sprouted Pulse Dosa Mix?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eThe Sprouted Pulse Dosa Mix is formulated specifically for making dosas — it is a ready-to-cook blend with specific ratios optimised for batter consistency. The Sprouted Mixed Pulse Flour is a pure pulse flour (no rice or other grain additions) for use as an ingredient in a wide variety of recipes — more versatile, higher protein, but not as dosa-specific.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678287843486,"sku":null,"price":140.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Sprouted_Flours_1.jpg?v=1776503286"},{"product_id":"organic-besan-500g","title":"Organic Besan 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eBesan (chickpea flour) is the most protein-dense flour in the Indian kitchen — 22.5g of plant protein per 100g, with 437mcg of folate (over 100% of the daily adult requirement). Our organic besan is made exclusively from desi Bengal gram, stone cold-milled without any added starch, anti-caking agents or adulterants.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Organic Besan?\u003c\/h2\u003e\n\u003cp\u003eBesan is flour milled from dried, raw chickpeas (Cicer arietinum). The desi variety (small, dark-seeded Bengal gram) used in Dhatu's besan has a higher fibre content and more polyphenols in its seed coat than the kabuli (white, large-seeded) variety used in many commercial besans. Our certified organic besan is stone cold-milled for consistent fineness without heat processing, preserving its natural folate and iron content.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighest protein among common Indian flours\u003c\/strong\u003e — 22.5g per 100g (6.8g per 30g serving)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional folate\u003c\/strong\u003e — 437mcg per 100g, over 100% of adult daily requirement in 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh iron\u003c\/strong\u003e — 6.2mg per 100g (10.9% RDA per 30g serving)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood dietary fibre\u003c\/strong\u003e — 10.8g per 100g for gut health and satiety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow GI\u003c\/strong\u003e — approximately 22–32; one of the lowest GI flours available\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free\u003c\/strong\u003e — safe for coeliac disease and gluten sensitivity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo added starch\u003c\/strong\u003e — pure chickpea flour, no maida or rice flour dilution\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBesan vs Other High-Protein Flours (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eProtein (g)\u003c\/th\u003e\n\u003cth\u003eFolate (mcg)\u003c\/th\u003e\n\u003cth\u003eGI (approx.)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Organic Besan\u003c\/td\u003e\n\u003ctd\u003e22.5\u003c\/td\u003e\n\u003ctd\u003e437\u003c\/td\u003e\n\u003ctd\u003e22–32\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSattu (Roasted Chana)\u003c\/td\u003e\n\u003ctd\u003e22.5\u003c\/td\u003e\n\u003ctd\u003e~350\u003c\/td\u003e\n\u003ctd\u003e38–42\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e14.0\u003c\/td\u003e\n\u003ctd\u003e~43\u003c\/td\u003e\n\u003ctd\u003e69–71\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOats Flour\u003c\/td\u003e\n\u003ctd\u003e16.9\u003c\/td\u003e\n\u003ctd\u003e~56\u003c\/td\u003e\n\u003ctd\u003e55–65\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRagi Flour\u003c\/td\u003e\n\u003ctd\u003e7.3\u003c\/td\u003e\n\u003ctd\u003e~18\u003c\/td\u003e\n\u003ctd\u003e68–83\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eProtein and folate: ICMR-NIN 2017 (chickpea data, p.62). GI of chickpea flour: Atkinson et al., Diabetes Care 2008; Augustin et al., American Journal of Clinical Nutrition 2002.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Organic Besan\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePakoras\u003c\/strong\u003e — Classic battered and fried snack; mix with spices and water to coating consistency\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheela\u003c\/strong\u003e — Savoury pancakes with vegetables; no fermentation needed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKadhi\u003c\/strong\u003e — Yoghurt-based curry thickened with besan; North and South Indian variations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBesan ladoo\u003c\/strong\u003e — Roasted in ghee with jaggery, cardamom and nuts; festive sweet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMissi roti\u003c\/strong\u003e — Mix 50% besan with 50% atta and spices for protein-rich flatbread\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGatte ki sabzi\u003c\/strong\u003e — Boiled besan dumplings in spiced yoghurt gravy; Rajasthani classic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678287941790,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-Besan-FRONT.jpg?v=1775487181"},{"product_id":"organic-rice-flour-500g","title":"Organic Rice Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003ePure, organic, stone-ground white rice flour — the clean base for South India's most beloved dishes. No bleaching, no additives, no enrichment. Just certified organic rice, stone-milled to a fine, consistent flour that gives idlis, dosas and murukku their authentic texture.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Organic Rice Flour?\u003c\/h2\u003e\n\u003cp\u003eRice flour is milled from white rice after the bran layer (brown rice) is removed. While it is lower in fibre and micronutrients than brown or red rice flour, its clean, neutral flavour and fine texture make it indispensable for South Indian cooking. Dhatu's rice flour is milled from certified organic white rice using stone cold-milling, avoiding the high-heat processing of commercial rice flour that can alter texture and flavour.\u003c\/p\u003e\n\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified organic\u003c\/strong\u003e — grown without synthetic pesticides or fertilisers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStone cold-milled\u003c\/strong\u003e — fine, consistent texture without heat damage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free\u003c\/strong\u003e — safe for coeliac disease and gluten intolerance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo bleaching agents\u003c\/strong\u003e — no chlorine, no benzoyl peroxide; natural white colour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo additives or preservatives\u003c\/strong\u003e — 100% rice, nothing else\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-starch, easy-to-digest\u003c\/strong\u003e — gentle on the digestive system; ideal for post-illness recovery diets\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhite Rice vs Brown vs Red Rice Flour (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eFibre (g)\u003c\/th\u003e\n\u003cth\u003eProtein (g)\u003c\/th\u003e\n\u003cth\u003eMagnesium (mg)\u003c\/th\u003e\n\u003cth\u003eAntioxidants\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDhatu White Rice Flour\u003c\/td\u003e\n\u003ctd\u003e0.4\u003c\/td\u003e\n\u003ctd\u003e5.9\u003c\/td\u003e\n\u003ctd\u003e23\u003c\/td\u003e\n\u003ctd\u003eMinimal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDhatu Brown Rice Flour\u003c\/td\u003e\n\u003ctd\u003e3.5\u003c\/td\u003e\n\u003ctd\u003e7.2\u003c\/td\u003e\n\u003ctd\u003e143\u003c\/td\u003e\n\u003ctd\u003eRice bran tocopherols\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Red Rice Flour\u003c\/td\u003e\n\u003ctd\u003e3.5\u003c\/td\u003e\n\u003ctd\u003e7.5\u003c\/td\u003e\n\u003ctd\u003e143\u003c\/td\u003e\n\u003ctd\u003eAnthocyanins (high)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eSource: ICMR-NIN 2017; USDA FoodData Central. Anthocyanin content of red rice: Hou et al., Journal of Agricultural and Food Chemistry 2013.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Rice Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdli and dosa batter\u003c\/strong\u003e — 4:1 ratio of rice flour to urad dal; ferment 8–12 hours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMurukku and chakli\u003c\/strong\u003e — Mix with butter and spices; extrude and deep-fry for crisp snacks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModak and kozhukattai\u003c\/strong\u003e — Steamed rice flour dumplings with jaggery-coconut filling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free thickener\u003c\/strong\u003e — Add to gravies and soups for a clean-tasting, neutral thickener\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice flour roti\u003c\/strong\u003e — Knead with boiling water; cook on a hot tawa for thin, crisp flatbread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678287974558,"sku":null,"price":80.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-Rice-Flour-500g-1-scaled-1.jpg?v=1775487182"},{"product_id":"organic-buckwheat-flour-500g","title":"Organic Buckwheat Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eBuckwheat is the single richest dietary source of rutin — a flavonoid that strengthens capillary walls and supports circulation — providing up to 36mg rutin per 100g (USDA). Combined with 251mg magnesium per 100g (the highest of any grain) and complete gluten-free status, it is one of the most nutritionally distinctive flours available.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Buckwheat Flour (Kuttu Atta)?\u003c\/h2\u003e\n\u003cp\u003eDespite its name, buckwheat (Fagopyrum esculentum) is not related to wheat — it is a pseudocereal seed from the same family as rhubarb and sorrel. Known as kuttu in Hindi, it is a traditional Hindu fasting grain consumed during Navratri, Ekadashi and other vrats where cereals are prohibited. It is grown primarily in the Himalayas, Uttarakhand and Himachal Pradesh. Our kuttu atta is stone cold-milled from certified organic buckwheat to preserve its rutin and magnesium content.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighest rutin content of any grain\u003c\/strong\u003e — up to 36mg\/100g; flavonoid supporting capillary integrity and anti-inflammation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional magnesium\u003c\/strong\u003e — 251mg per 100g (20.3% RDA per 30g), highest among common flours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh protein\u003c\/strong\u003e — 12.6g per 100g with a good amino acid profile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh dietary fibre\u003c\/strong\u003e — 10g per 100g for digestive health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free\u003c\/strong\u003e — safe for coeliac disease and gluten sensitivity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eD-chiro-inositol\u003c\/strong\u003e — a naturally occurring compound studied for insulin sensitivity and PCOS support\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBuckwheat Flour vs Common Flours: Magnesium (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eMagnesium (mg)\u003c\/th\u003e\n\u003cth\u003eRutin (mg)\u003c\/th\u003e\n\u003cth\u003eGI (approx.)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Organic Buckwheat Flour\u003c\/td\u003e\n\u003ctd\u003e251\u003c\/td\u003e\n\u003ctd\u003e~36\u003c\/td\u003e\n\u003ctd\u003e45–54\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOats Flour\u003c\/td\u003e\n\u003ctd\u003e177\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e55–65\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJowar Flour\u003c\/td\u003e\n\u003ctd\u003e165\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e62–77\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmaranth Flour\u003c\/td\u003e\n\u003ctd\u003e248\u003c\/td\u003e\n\u003ctd\u003eminimal\u003c\/td\u003e\n\u003ctd\u003e~56\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e138\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e69–71\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eRutin data: Fabjan et al., Journal of Agricultural and Food Chemistry, 2003. Magnesium: USDA FoodData Central. GI: Atkinson et al., Diabetes Care 2008.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Buckwheat Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKuttu ki roti (vrat)\u003c\/strong\u003e — Mix with boiled mashed potato for binding; cook on medium-heat tawa with ghee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKuttu pakoras\u003c\/strong\u003e — Dip potatoes, paneer or raw banana; fry in refined oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuckwheat pancakes\u003c\/strong\u003e — Mix with egg, milk and banana; cook for fluffy, protein-rich pancakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free pasta\u003c\/strong\u003e — Blend with tapioca starch and water for traditional Japanese soba-style noodles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuckwheat porridge\u003c\/strong\u003e — Cook with milk, honey and cinnamon for a warming, magnesium-rich breakfast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678288007326,"sku":null,"price":240.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/buckwheat-flour.jpg?v=1775487182"},{"product_id":"activated-little-millet-flour-500g","title":"Activated Little Millet Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eThe most delicate, most digestible millet — \u003cstrong\u003e9.3mg iron per 100g\u003c\/strong\u003e and the lowest calorie count of any millet flour. Little millet (Samai\/Same) is the ideal everyday grain for weight management, baby food, and sustained energy without blood sugar spikes.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Activated Little Millet Flour?\u003c\/h2\u003e\n\u003cp\u003eKnown as \u003cstrong\u003eSamai\u003c\/strong\u003e (Tamil), \u003cstrong\u003eSame\u003c\/strong\u003e (Kannada), \u003cstrong\u003eKutki\u003c\/strong\u003e (Hindi\/Madhya Pradesh), \u003cstrong\u003eSaamai\u003c\/strong\u003e (other Tamil regions), and \u003cstrong\u003eChama\u003c\/strong\u003e (Malayalam), little millet (\u003cem\u003ePanicum sumatrense\u003c\/em\u003e) is one of India's smallest and most nutritionally rich millets. It grows in poor, drought-prone soils where other crops fail — an incredibly resilient grain that has sustained communities in Central and South India for thousands of years.\u003c\/p\u003e\n\u003cp\u003e\"Activated\" means the grain is soaked overnight before milling, triggering natural enzyme activity that breaks down phytic acid, an antinutrient that binds iron and minerals and blocks their absorption. The soaked grain is then gently sun-dried and stone cold-milled into a fine, light flour that is mild in flavour and highly versatile in the kitchen.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits — Validated by Data\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e9.3mg iron per 100g\u003c\/strong\u003e — over 50% of the adult daily iron requirement in a single 100g serving. One of the highest iron contents of commonly available millet flours. Activation significantly improves bioavailability. \u003cem\u003e(Source: ICMR-NIN, 2017)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLowest calorie millet\u003c\/strong\u003e — at 329 kcal per 100g, little millet is the lightest calorie-wise of all Indian millets. Ideal for calorie-conscious individuals and weight management programmes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow glycaemic index\u003c\/strong\u003e — little millet has been shown to produce a significantly lower post-meal blood glucose response compared to rice and refined wheat. High dietary fibre (7.6g) further slows starch digestion. \u003cem\u003e(Shobana et al., 2009)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7.6g dietary fibre per 100g\u003c\/strong\u003e — feeds beneficial gut bacteria (prebiotics), supports bowel regularity, and helps manage cholesterol levels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e92mg magnesium per 100g\u003c\/strong\u003e — an important mineral for blood pressure regulation, muscle relaxation, sleep quality, and insulin sensitivity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighly digestible\u003c\/strong\u003e — little millet is known for its light, easy-to-digest nature. The activation process further improves digestibility by neutralising enzyme inhibitors. It is one of the best millets for infants, the elderly, and those with sensitive digestion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for babies and toddlers\u003c\/strong\u003e — mild, easy-to-cook, high in iron (critical for infant brain development), and low in potential allergens. One of the safest first millet foods for babies from 6 months.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnti-diabetic\u003c\/strong\u003e — multiple studies show millets like little millet reduce fasting blood glucose and improve insulin sensitivity. Low GI combined with high fibre makes it particularly suitable for diabetes management. \u003cem\u003e(Kamath et al., 2012)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — 100% naturally gluten-free. Safe for coeliac disease and wheat allergy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMillet Flour Comparison (per 100g)\u003c\/h2\u003e\n\u003cdiv style=\"overflow-x:auto\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eMillet Flour\u003c\/th\u003e\n\u003cth\u003eCalories\u003c\/th\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003cth\u003eFibre\u003c\/th\u003e\n\u003cth\u003eIron\u003c\/th\u003e\n\u003cth\u003eBest For\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003e\u003cstrong\u003eLittle Millet (this)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e329 kcal\u003c\/td\u003e\n\u003ctd\u003e9.7g\u003c\/td\u003e\n\u003ctd\u003e7.6g\u003c\/td\u003e\n\u003ctd\u003e9.3mg\u003c\/td\u003e\n\u003ctd\u003eWeight mgmt, baby food, everyday use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFoxtail Millet\u003c\/td\u003e\n\u003ctd\u003e351 kcal\u003c\/td\u003e\n\u003ctd\u003e12.3g\u003c\/td\u003e\n\u003ctd\u003e8g\u003c\/td\u003e\n\u003ctd\u003e2.8mg\u003c\/td\u003e\n\u003ctd\u003eBlood sugar, high protein\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBarnyard Millet\u003c\/td\u003e\n\u003ctd\u003e342 kcal\u003c\/td\u003e\n\u003ctd\u003e11.2g\u003c\/td\u003e\n\u003ctd\u003e10.1g\u003c\/td\u003e\n\u003ctd\u003e15.2mg\u003c\/td\u003e\n\u003ctd\u003eIron, anaemia, fasting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrown Top Millet\u003c\/td\u003e\n\u003ctd\u003e364 kcal\u003c\/td\u003e\n\u003ctd\u003e11.5g\u003c\/td\u003e\n\u003ctd\u003e12.5g\u003c\/td\u003e\n\u003ctd\u003e0.65mg\u003c\/td\u003e\n\u003ctd\u003eGut health, highest fibre\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRagi (Finger Millet)\u003c\/td\u003e\n\u003ctd\u003e336 kcal\u003c\/td\u003e\n\u003ctd\u003e8g\u003c\/td\u003e\n\u003ctd\u003e11g\u003c\/td\u003e\n\u003ctd\u003e3.9mg\u003c\/td\u003e\n\u003ctd\u003eCalcium, bone health\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Rice Flour\u003c\/td\u003e\n\u003ctd\u003e366 kcal\u003c\/td\u003e\n\u003ctd\u003e5.9g\u003c\/td\u003e\n\u003ctd\u003e0.4g\u003c\/td\u003e\n\u003ctd\u003e0.3mg\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"dpp-source\"\u003eSource: ICMR-NIN Nutritive Value of Indian Foods (2017); USDA FoodData Central.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRotis and phulkas\u003c\/strong\u003e — use alone or blend 60:40 with wheat flour; the light texture makes for very soft rotis\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby food porridge\u003c\/strong\u003e — stir into warm water or breast milk for a smooth, iron-rich first food from 6 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosas and idlis\u003c\/strong\u003e — mix with rice flour and urad dal; produces light, easy-to-digest dosas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUpma\u003c\/strong\u003e — cook with vegetables and tempering for a light, low-GI breakfast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePancakes and crepes\u003c\/strong\u003e — mild flavour works beautifully in both sweet and savoury pancakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeaning food\u003c\/strong\u003e — cook thin with a little ghee and jaggery for babies above 8 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKhichdi\u003c\/strong\u003e — combine with moong dal for an easy-to-digest, complete meal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLaddoos\u003c\/strong\u003e — roast lightly, mix with jaggery, nuts, and cardamom for a nutritious sweet\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eParticularly Recommended For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePeople managing \u003cstrong\u003eType 2 diabetes or pre-diabetes\u003c\/strong\u003e — low GI + high fibre combination\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight management\u003c\/strong\u003e — lowest calorie millet with high satiety fibre\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIron deficiency and anaemia\u003c\/strong\u003e — 9.3mg iron per 100g, activated for bioavailability\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBabies from 6 months\u003c\/strong\u003e — light, digestible, iron-rich, and mild-flavoured\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElderly and those with sensitive digestion\u003c\/strong\u003e — easier to digest than coarser millets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeople reducing wheat\u003c\/strong\u003e — most versatile of the millets for everyday cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678293807262,"sku":"ACT-FLO-LIT-500","price":170.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/30.jpg?v=1777031179"},{"product_id":"organic-sprouted-moong-flour-250g","title":"Organic Sprouted Moong Flour 250g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eOne of nature's most protein-dense legumes — \u003cstrong\u003esprouted, dried, and cold-milled into a silky flour\u003c\/strong\u003e. Organic Sprouted Moong Flour packs 26g of plant protein per 100g with dramatically higher folate and iron than unsprouted green gram.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Sprouted Moong Flour?\u003c\/h2\u003e\n\u003cp\u003eSprouting transforms moong at a molecular level. As the grain germinates, phytic acid — which binds iron, zinc, and calcium and prevents their absorption — is broken down by up to 50%. Enzyme inhibitors that cause bloating and gas are neutralised. Proteins are pre-digested into more absorbable amino acid chains. Folate increases by up to 40%. The result is a flour your body can actually use, not just consume.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e26g protein per 100g\u003c\/strong\u003e — one of the highest protein contents of any legume flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e625mcg folate per 100g\u003c\/strong\u003e — exceptional for pregnant women and anyone with B9 deficiency\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e39% daily iron\u003c\/strong\u003e — in a more bioavailable form than unsprouted flour due to reduced phytate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to digest\u003c\/strong\u003e — enzyme inhibitors removed by sprouting, significantly less gas and bloating\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — naturally safe for coeliac and gluten-sensitive individuals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow glycaemic\u003c\/strong\u003e — high fibre (8g) and protein slow glucose absorption\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for babies and toddlers\u003c\/strong\u003e — light, easy to digest, rich in nutrients for growth\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMake moong chilla (pancakes) — mix with water, salt, and spices, cook on tawa\u003c\/li\u003e\n\u003cli\u003eUse in baby food — combine with rice or oats for a protein-rich porridge\u003c\/li\u003e\n\u003cli\u003eAdd to soups, stews, and gravies as a protein and thickening agent\u003c\/li\u003e\n\u003cli\u003eUse in dosas, uttapam, and savoury crepes\u003c\/li\u003e\n\u003cli\u003eBlend into smoothies for a protein boost without the heavy texture of protein powder\u003c\/li\u003e\n\u003cli\u003eUse in laddoos, energy bars, and no-bake sweets\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat is the difference between regular moong flour and sprouted moong flour?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eRegular moong flour is simply ground dried moong. Sprouted moong flour uses moong that has been germinated first — a process that breaks down antinutrients (phytic acid, enzyme inhibitors), increases folate by up to 40%, generates Vitamin C (absent in unsprouted), and makes proteins and minerals significantly more bioavailable. The taste is also milder and the flour is easier to digest.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs it suitable for babies?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — sprouted moong flour is one of the most recommended first foods for babies above 6 months. It is light, easy to digest, and nutritionally dense. Mix with breast milk, formula, or water to make a thin porridge. Always introduce one new food at a time and consult your paediatrician.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs it gluten-free?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes. Moong is a legume and naturally contains no gluten. Dhatu's Sprouted Moong Flour is processed in a facility that is aware of cross-contamination risks — if you have severe coeliac disease, check our current facility certification.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eDoes sprouted flour taste different?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eSprouted moong flour has a milder, slightly sweet, earthy flavour compared to regular green gram flour. It lacks the raw, beany taste that some people find off-putting in unsprouted legume flours.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eStore in an airtight container in a cool, dry place. Avoid moisture. Best consumed within 3 months of opening. Can be refrigerated to extend freshness during humid months.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678295675038,"sku":"250g","price":130.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/1_968b5aac-f9ac-4903-9247-c4924215c444.jpg?v=1776502896"},{"product_id":"organic-sprouted-brown-chickpea-flour-500g","title":"Organic Sprouted Brown Chickpea Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eBrown chickpea (Kala Chana) is nutritionally superior to the pale kabuli variety — and sprouting it makes it even better. \u003cstrong\u003e22g protein, 10g fibre, 33% daily iron\u003c\/strong\u003e — all in a more bioavailable form than regular besan.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Brown Chickpea Over Regular Besan?\u003c\/h2\u003e\n\u003cp\u003eMost besan (gram flour) sold in India is made from kabuli chana — the pale, larger variety — often unsprouted and processed at high heat. Dhatu's flour uses Desi Chana (brown\/black chickpea) which has a higher protein and fibre content and retains more of its natural antioxidants. Sprouting then breaks down phytic acid by up to 50% — the compound that blocks iron and zinc absorption — making this one of the most nutritionally effective legume flours available.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e22g protein per 100g\u003c\/strong\u003e — complete amino acid profile for a legume\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e10g dietary fibre\u003c\/strong\u003e — excellent for gut health, cholesterol management, and satiety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e33% daily iron\u003c\/strong\u003e in high-bioavailability form — phytates reduced by sprouting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e557mcg folate\u003c\/strong\u003e — exceptional for pre-conception, pregnancy, and cellular health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow glycaemic\u003c\/strong\u003e — fibre and protein slow digestion and glucose release\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRicher flavour\u003c\/strong\u003e — nuttier and deeper than pale kabuli besan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — safe for wheat-sensitive individuals\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMake chilla, cheelas, and savoury pancakes\u003c\/li\u003e\n\u003cli\u003eUse as batter for pakoras, bhajis, and fritters\u003c\/li\u003e\n\u003cli\u003eThicken curries, gravies, and soups\u003c\/li\u003e\n\u003cli\u003ePrepare kadhi and besan-based gravies\u003c\/li\u003e\n\u003cli\u003eUse in laddoos, mysore pak, and traditional sweets\u003c\/li\u003e\n\u003cli\u003eMix into flatbreads (roti) alongside wheat flour for protein boost\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs this the same as regular besan?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eNo — on three counts. First, it uses brown\/desi chana not kabuli chana. Second, the chickpea is sprouted before milling — breaking down antinutrients and increasing bioavailability. Third, it is cold-milled to preserve nutrients. Regular besan is typically made from unsprouted kabuli chana, often processed at higher temperatures.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWill it behave the same way as regular besan in recipes?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes, it can be used 1:1 in most recipes. The colour is slightly darker (from the brown skin) and the flavour is nuttier and deeper. It binds and thickens just like regular besan. Some people find it needs slightly more water due to higher fibre content.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs it suitable for diabetics?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — sprouted brown chickpea flour has a low glycaemic index. Its high fibre and protein content slows glucose absorption, making it one of the better flour choices for blood sugar management.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eDoes it cause less bloating than regular besan?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes. Sprouting neutralises the enzyme inhibitors and oligosaccharides in chickpeas that cause gas and bloating. Most people find sprouted legume flours significantly more comfortable than their unsprouted equivalents.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678295707806,"sku":"500g","price":250.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/2.jpg?v=1776502945"},{"product_id":"dhatu-organics-organic-red-rice-flour-500g","title":"Dhatu Organics Organic Red Rice Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eRed rice gets its deep ruby colour from anthocyanins — the same potent antioxidant pigments found in blueberries and pomegranates. Our red rice flour retains the anthocyanin-rich bran layer, making it one of the most antioxidant-dense rice options available, with 6x more fibre, 27% more protein and dramatically more magnesium than white rice flour.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Red Rice Flour?\u003c\/h2\u003e\n\u003cp\u003eRed rice (Oryza sativa — pigmented variety) is an unpolished whole grain rice with a distinctive reddish-brown bran layer rich in anthocyanins, proanthocyanidins and other polyphenols. Grown in South India (particularly Karnataka and Odisha), red rice has been cultivated for generations as a more nutritious alternative to polished white rice. Our red rice flour is stone cold-milled from certified organic red rice to preserve its bran, germ and full antioxidant profile.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnthocyanins\u003c\/strong\u003e — powerful antioxidants that give red rice its colour; associated with anti-inflammatory and cardioprotective effects in research\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e6x more fibre than white rice flour\u003c\/strong\u003e — 3.5g vs 0.4g per 100g from the intact bran layer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e27% more protein than white rice flour\u003c\/strong\u003e — 7.5g vs 5.9g per 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e6x more magnesium than white rice flour\u003c\/strong\u003e — 143mg vs 23mg per 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free\u003c\/strong\u003e — safe for coeliac disease and gluten sensitivity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower GI than white rice flour\u003c\/strong\u003e — intact bran slows starch digestion\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRed Rice vs White Rice vs Brown Rice Flour (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eRed Rice Flour\u003c\/th\u003e\n\u003cth\u003eBrown Rice Flour\u003c\/th\u003e\n\u003cth\u003eWhite Rice Flour\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein (g)\u003c\/td\u003e\n\u003ctd\u003e7.5\u003c\/td\u003e\n\u003ctd\u003e7.2\u003c\/td\u003e\n\u003ctd\u003e5.9\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre (g)\u003c\/td\u003e\n\u003ctd\u003e3.5\u003c\/td\u003e\n\u003ctd\u003e3.5\u003c\/td\u003e\n\u003ctd\u003e0.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium (mg)\u003c\/td\u003e\n\u003ctd\u003e143\u003c\/td\u003e\n\u003ctd\u003e143\u003c\/td\u003e\n\u003ctd\u003e23\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eAnthocyanins\u003c\/td\u003e\n\u003ctd\u003eHigh (pigmented bran)\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIron (mg)\u003c\/td\u003e\n\u003ctd\u003e1.5\u003c\/td\u003e\n\u003ctd\u003e1.5\u003c\/td\u003e\n\u003ctd\u003e0.7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eNutrient data: ICMR-NIN 2017; USDA FoodData Central. Anthocyanin presence in red rice bran: Hou et al., Journal of Agricultural and Food Chemistry 2013.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Red Rice Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAkki rotti\u003c\/strong\u003e — Traditional Karnataka rice roti; red rice version has distinctive colour and nutty flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed rice dosa\u003c\/strong\u003e — Blend with urad dal; ferment overnight for nutritious, colourful dosas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed rice porridge\u003c\/strong\u003e — Cook with milk and jaggery; natural pink hue is visually appealing for children\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free baking\u003c\/strong\u003e — Use in cookies, pancakes and muffins for added nutrition and colour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener\u003c\/strong\u003e — Use in red gravies and curries; adds colour and body\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678295871646,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Millets_3.jpg?v=1776672423"},{"product_id":"organic-roasted-amaranth-flour-300g","title":"Organic Roasted Amaranth Flour 300g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eAmaranth is one of only a handful of plant foods considered a \"complete protein\" — containing all nine essential amino acids including lysine, which is critically absent in wheat, rice and corn. At 7.6mg iron per 100g (second only to sattu among common Indian flours) and 248mg magnesium, amaranth flour is nutritionally in a class of its own.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Roasted Amaranth Flour?\u003c\/h2\u003e\n\u003cp\u003eAmaranth (Amaranthus hypochondriacus), known as rajgira, ramdana or chaulai in India, is a pseudocereal — a broadleaf plant whose seeds are used like cereal grains. Indigenous to Central America but cultivated in India for centuries, it is classified as a phalahar (fasting food) in Hindu tradition and consumed during Navratri and other vrats. Our amaranth flour is made from certified organic amaranth that is dry-roasted to neutralise natural saponins, enhance flavour and improve digestibility, then stone cold-milled into flour.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplete protein\u003c\/strong\u003e — all nine essential amino acids; PDCAAS score comparable to dairy protein\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery high iron\u003c\/strong\u003e — 7.6mg per 100g (13.4% RDA per 30g serving); second highest among common Indian flours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional magnesium\u003c\/strong\u003e — 248mg per 100g (21.8% RDA per 30g), supporting cardiovascular and neuromuscular health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood dietary fibre\u003c\/strong\u003e — 6.7g per 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalcium\u003c\/strong\u003e — 159mg per 100g; comparable to red meat in protein quality, superior in calcium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free\u003c\/strong\u003e — safe for coeliac disease and gluten sensitivity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSqualene\u003c\/strong\u003e — a natural antioxidant found in amaranth oil; not present in cereal grains\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eAmaranth vs Common Flours: Iron and Protein (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eProtein (g)\u003c\/th\u003e\n\u003cth\u003eIron (mg)\u003c\/th\u003e\n\u003cth\u003eMagnesium (mg)\u003c\/th\u003e\n\u003cth\u003eLysine present?\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Roasted Amaranth\u003c\/td\u003e\n\u003ctd\u003e13.6\u003c\/td\u003e\n\u003ctd\u003e7.6\u003c\/td\u003e\n\u003ctd\u003e248\u003c\/td\u003e\n\u003ctd\u003eYes (complete protein)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSattu (Roasted Chana)\u003c\/td\u003e\n\u003ctd\u003e22.5\u003c\/td\u003e\n\u003ctd\u003e9.1\u003c\/td\u003e\n\u003ctd\u003e166\u003c\/td\u003e\n\u003ctd\u003eYes (legume)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e14.0\u003c\/td\u003e\n\u003ctd\u003e4.0\u003c\/td\u003e\n\u003ctd\u003e138\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRagi Flour\u003c\/td\u003e\n\u003ctd\u003e7.3\u003c\/td\u003e\n\u003ctd\u003e3.9\u003c\/td\u003e\n\u003ctd\u003e137\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Rice Flour\u003c\/td\u003e\n\u003ctd\u003e5.9\u003c\/td\u003e\n\u003ctd\u003e0.7\u003c\/td\u003e\n\u003ctd\u003e23\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eLysine content and PDCAAS: Becker et al., Cereal Chemistry 1981; Repo-Carrasco-Valencia et al., Food and Nutrition Sciences 2011. Nutrient data: USDA FoodData Central; ICMR-NIN 2017.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Roasted Amaranth Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRajgira roti (vrat)\u003c\/strong\u003e — Mix with boiled potato and hot water for binding; cook on medium tawa with ghee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRajgira ladoo\u003c\/strong\u003e — Mix roasted amaranth flour with jaggery, ghee, cardamom and nuts; roll into ladoos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInstant amaranth porridge\u003c\/strong\u003e — Stir 3 tbsp into warm milk; add honey and cinnamon; no additional cooking (pre-roasted)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free baking\u003c\/strong\u003e — Replace 20–30% of rice flour in cookies, muffins and pancakes for a protein and iron boost\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy balls\u003c\/strong\u003e — Mix with peanut butter, honey, seeds and dry fruits; refrigerate for 30 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"300g","offer_id":46678296428702,"sku":null,"price":140.0,"currency_code":"INR","in_stock":true},{"title":"1kg","offer_id":46678296461470,"sku":null,"price":450.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Roasted-Amaranth-Flour-300g-1-1.jpg?v=1775487543"},{"product_id":"organic-sprouted-ragi-flour-500g-nachani-satva","title":"Organic Sprouted Ragi Flour 500g | Nachani Satva | Cold Milled","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eRagi (finger millet) has \u003cstrong\u003emore calcium than milk per gram\u003c\/strong\u003e — 364mg per 100g, the highest of any cereal on earth. Also known as \u003cstrong\u003eragi powder\u003c\/strong\u003e or Nachani Satva, it is cold milled to preserve heat-sensitive nutrients. Sprouting removes the tannins and phytic acid that block that calcium from being absorbed, making Dhatu Sprouted Ragi Flour the most effective form of this ancient superfood.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Nachani Satva?\u003c\/h2\u003e\n\u003cp\u003eNachani Satva is the traditional term for sprouted ragi flour — used in Maharashtra and Karnataka for generations as a first food for babies, a bone-strengthening food for the elderly, and a daily staple for those with diabetes. The word \"satva\" means essence — the sprouted form is considered the most potent, most digestible, and most nutritious form of ragi. Unlike regular ragi flour (which is simply dried and milled), Nachani Satva goes through a sprouting process that neutralises antinutrients, increases protein digestibility by up to 30%, and makes the naturally high calcium far more absorbable.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e364mg calcium per 100g\u003c\/strong\u003e — higher than milk (125mg\/100ml) and unmatched by any other cereal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSprouting unlocks calcium absorption\u003c\/strong\u003e — phytic acid and tannins that bind calcium are reduced by 50–70%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e11g dietary fibre\u003c\/strong\u003e — supports gut health, lowers cholesterol, and manages blood sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — naturally safe for wheat-sensitive and coeliac individuals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for diabetics\u003c\/strong\u003e — low GI grain with high fibre slows glucose absorption\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect baby food\u003c\/strong\u003e — easiest-to-digest form of ragi, recommended by Ayurveda for infants\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBone health\u003c\/strong\u003e — combination of calcium, phosphorus (283mg), and magnesium (137mg) supports skeletal strength\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight loss support\u003c\/strong\u003e — 11g fibre and slow-digesting carbohydrates keep you full longer, reducing total calorie intake without calorie counting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold milled\u003c\/strong\u003e — ground at low temperature to preserve the heat-sensitive Vitamin C, B vitamins, and antioxidants generated by sprouting\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi porridge \/ kanji\u003c\/strong\u003e — mix with water or milk, cook until thick, sweeten with jaggery\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi mudde\u003c\/strong\u003e — traditional Karnataka staple cooked into a soft ball, served with sambar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi dosa and uttapam\u003c\/strong\u003e — mix with rice flour and urad dal batter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi roti \/ bhakri\u003c\/strong\u003e — knead with hot water into soft dough, roll and cook on tawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi malt (for babies)\u003c\/strong\u003e — whisk flour into warm water or milk, simmer on low heat to a thin, smooth consistency; sweeten with jaggery for children above 1 year\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby food\u003c\/strong\u003e — mix with breast milk, formula, or warm water to thin consistency\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi laddoo\u003c\/strong\u003e — roast lightly, mix with jaggery, ghee, and cardamom\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAvailable in \u003cstrong\u003e500g\u003c\/strong\u003e for first-time buyers or occasional use, and in \u003ca href=\"\/products\/organic-sprouted-ragi-flour-1kg-2kg\"\u003e1kg and 2kg value packs\u003c\/a\u003e for families and daily users — identical quality, better value per gram.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhy is sprouted ragi better than regular ragi flour?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eRegular ragi flour contains tannins and phytic acid — antinutrients that bind to calcium and iron, preventing their absorption. Sprouting reduces these by 50–70%, making the already-exceptional calcium content of ragi actually available to your body. Sprouting also increases protein digestibility and generates Vitamin C, which further aids iron absorption.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs it safe for babies?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — Nachani Satva is one of India's most traditional baby foods for infants above 6 months. The sprouting process makes it easy to digest, and its calcium content supports rapid bone development. Always introduce gradually and consult your paediatrician for age-appropriate quantities and consistency.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs sprouted ragi powder good for babies?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — sprouted ragi powder (Nachani Satva) is one of the most recommended first foods for infants above 6 months. Sprouting makes it far easier to digest than regular ragi powder, and the exceptional calcium content (364mg per 100g) directly supports rapid bone growth in the first two years. To prepare ragi malt for babies, whisk a teaspoon of the flour into warm water or breast milk and simmer briefly until smooth. Introduce gradually and consult your paediatrician for quantities.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eCan diabetics eat ragi regularly?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes. Ragi has a relatively low glycaemic index (around 68 for whole grain) which is further improved in sprouted form due to higher fibre and reduced starch digestibility. Its high fibre content slows glucose absorption. Sprouted ragi flour is one of the most recommended grains for diabetic diets in South India.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eDoes ragi contain gluten?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eNo. Ragi (finger millet) is a naturally gluten-free grain. It is safe for people with coeliac disease and non-coeliac gluten sensitivity.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat is the difference between the 500g and the 1kg\/2kg pack?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eThe flour is identical. The 500g is ideal for first-time buyers or occasional use. The 1kg and 2kg packs offer better value per gram for families or those using ragi flour daily.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Pack of 1","offer_id":46681707872414,"sku":null,"price":160.0,"currency_code":"INR","in_stock":true},{"title":"Pack of 2","offer_id":46681707905182,"sku":null,"price":320.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/4_e767f60e-5ddb-4192-8fc7-58c18f10de54.jpg?v=1776502352"}],"url":"https:\/\/www.dhatuorganics.com\/collections\/flours-gluten-free-flours.oembed","provider":"Dhatu Organics","version":"1.0","type":"link"}