{"title":"Flours \u003e Pulse 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-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"}],"url":"https:\/\/www.dhatuorganics.com\/collections\/flours-pulse-flours.oembed","provider":"Dhatu Organics","version":"1.0","type":"link"}