{"title":"Flours","description":null,"products":[{"product_id":"sprouted-buckwheat-flour-500g-gluten-free","title":"Sprouted Buckwheat Flour 500g | Gluten-Free","description":"\u003cdiv class=\"dpp-desc\"\u003e \u003cp class=\"dpp-hero\"\u003eBuckwheat is not wheat — it is a flowering seed, completely unrelated to the grass family, and \u003cstrong\u003enaturally free of gluten\u003c\/strong\u003e. Sprouting unlocks rutin and quercetin — two of the most potent contains naturally occurring antioxidant plant compoundsantioxidants found in any grain flour.\u003c\/p\u003e \u003ch2\u003eWhat is Buckwheat?\u003c\/h2\u003e\n\u003cp\u003eDespite the name, buckwheat (kuttu) contains no wheat and no gluten. It is the seed of a flowering plant related to rhubarb and sorrel, making it a pseudo-grain — grain-like in use but botanically a seed. This means it is inherently gluten-free and suitable for coeliac disease. It is also one of the few plant foods containing all 9 essential amino acids, making it a complete protein source. Sprouting activates dormant enzymes, breaks down antinutrients, and dramatically boosts the concentration of rutin and quercetin — bioactive compounds with strong contains naturally occurring antioxidant plant compoundsand cardiovascular benefits.\u003c\/p\u003e \u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% naturally gluten-free\u003c\/strong\u003e — safe for coeliac and wheat-sensitive individuals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh in rutin\u003c\/strong\u003e — a powerful flavonoid antioxidant that supports blood vessel integrity and \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e231mg magnesium per 100g\u003c\/strong\u003e — one of the richest plant sources of magnesium, essential for sleep, muscle, and heart health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplete protein\u003c\/strong\u003e — contains all 9 essential amino acids, rare for a plant food\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\u003eLow GI\u003c\/strong\u003e — slower starch digestion means steadier blood sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich in quercetin\u003c\/strong\u003e — antioxidant with contains naturally occurring antioxidant plant compounds, antihistamine, and immune-modulating properties\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eUse in gluten-free pancakes, crepes (galettes), and waffles\u003c\/li\u003e\n\u003cli\u003eTraditionally used for kuttu ki roti and pakoras during Navratri fasting\u003c\/li\u003e\n\u003cli\u003eUse in gluten-free pasta, noodles, and flatbreads\u003c\/li\u003e\n\u003cli\u003eAdd to muffins, banana bread, and brownies (combine with other GF flours for best texture)\u003c\/li\u003e\n\u003cli\u003eUse as a thickener in gluten-free gravies and soups\u003c\/li\u003e\n\u003cli\u003eMake savoury galettes topped with vegetables and cheese\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e \u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs buckwheat actually wheat?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eNo. Despite the name, buckwheat is botanically unrelated to wheat. It is the seed of Fagopyrum esculentum, a flowering plant in the family Polygonaceae — the same family as rhubarb. It contains zero gluten and is safe for people with coeliac disease and wheat allergy.\u003c\/p\u003e\u003c\/details\u003e \u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhy is it used for Navratri fasting?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eKuttu (buckwheat) is permitted during Hindu fasting periods (vrats) because it is not a grain in the botanical sense — it is a seed. Its use in kuttu ki roti and pakoras during Navratri and other fasts is a longstanding tradition across North India.\u003c\/p\u003e\u003c\/details\u003e \u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eDoes sprouted buckwheat flour taste different?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eSprouted buckwheat flour has a slightly milder, less bitter flavour than unsprouted. The characteristic earthy, nutty buckwheat taste remains but is more balanced. Many people find the sprouted version easier to incorporate into baked goods without the strong flavour being overpowering.\u003c\/p\u003e\u003c\/details\u003e \u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eCan I use it 1:1 to replace wheat flour?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eNot directly — buckwheat flour lacks gluten, which gives wheat dough its elasticity. For baked goods, blend with other gluten-free flours (rice flour, tapioca) or use xanthan gum. For rustic pancakes, crepes, and flatbreads, it works beautifully on its own.\u003c\/p\u003e\u003c\/details\u003e \u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat is rutin and why does it matter?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eRutin is a flavonoid antioxidant found in particularly high concentrations in buckwheat. Research shows it supports capillary strength, \u003c\/p\u003e\u003c\/details\u003e \u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678274736286,"sku":"Buckwheat500G","price":299.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/3_3b2cd1e5-cd3f-4ce4-a297-cb28a96fc33f.jpg?v=1776502990"},{"product_id":"organic-whole-wheat-flour-1kg","title":"Organic Whole Wheat Flour 1kg","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eCommercial whole wheat atta is often \"whole wheat\" in name only — with the bran sifted back in after roller milling. Dhatu's stone cold-milled whole wheat flour is never separated: bran, germ and endosperm stay together from grain to flour, delivering 14g protein, 11.5g fibre and natural wheat germ iron in every 100g.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Stone Cold-Milled Whole Wheat Flour?\u003c\/h2\u003e\n\u003cp\u003eTrue whole wheat flour retains all three fractions of the grain: the starchy endosperm (energy), the fibre-rich bran (digestion, mineral chelation) and the nutrient-dense germ (vitamins E and B, iron, magnesium, essential fatty acids). Stone cold-milling grinds the grain slowly without heat, preserving the volatile oils of the wheat germ that high-speed roller mills destroy through friction heat.\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 — 14g per 100g, highest among common Indian flatbread flours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh dietary fibre\u003c\/strong\u003e — 11.5g per 100g supports digestive regularity and satiety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural iron\u003c\/strong\u003e — 4mg per 100g (7.1% RDA per 30g serving) from the wheat germ\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMagnesium\u003c\/strong\u003e — 138mg per 100g from the bran layer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo bleaching, no additives\u003c\/strong\u003e — natural cream colour, no chemical treatment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower GI than white flour\u003c\/strong\u003e — approximately 69–71 vs 85+ for refined atta\/maida\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eStone-Milled Whole Wheat vs Commercial Whole Wheat Atta (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eDhatu Stone-Milled\u003c\/th\u003e\n\u003cth\u003eTypical Commercial Atta\u003c\/th\u003e\n\u003cth\u003eWhite Maida\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\u003e14.0\u003c\/td\u003e\n\u003ctd\u003e11–12\u003c\/td\u003e\n\u003ctd\u003e11.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDietary Fibre (g)\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e3–7 (reconstituted bran)\u003c\/td\u003e\n\u003ctd\u003e2.7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIron (mg)\u003c\/td\u003e\n\u003ctd\u003e4.0\u003c\/td\u003e\n\u003ctd\u003e1.5–3.5\u003c\/td\u003e\n\u003ctd\u003e1.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium (mg)\u003c\/td\u003e\n\u003ctd\u003e138\u003c\/td\u003e\n\u003ctd\u003e80–100\u003c\/td\u003e\n\u003ctd\u003e22\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 emulsifiers, ascorbic acid\u003c\/td\u003e\n\u003ctd\u003eBleaching agents\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eNutrient data: ICMR-NIN Nutritive Value of Indian Foods, 2017. Commercial atta comparison based on published label data from major Indian brands.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Whole Wheat Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRotis and chapattis\u003c\/strong\u003e — Soft, pliable dough; cook on medium-high heat for 2 minutes per side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eParathas and theplas\u003c\/strong\u003e — Add filling or spices; roll thicker than roti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole wheat bread\u003c\/strong\u003e — For a lighter loaf, blend 70% whole wheat with 30% bread flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMuffins and quick breads\u003c\/strong\u003e — Replace up to 50% of all-purpose flour in standard recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePizza dough\u003c\/strong\u003e — Use 60% whole wheat for a rustic, fibre-rich pizza base\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678287351966,"sku":null,"price":90.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/f1111.2-scaled-1.jpg?v=1775487150"},{"product_id":"mixed-millet-flour-500g","title":"Mixed Millet Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eNo single millet does everything best. Ragi leads in calcium, bajra in iron, jowar in magnesium. Our mixed millet flour blends all three — stone cold-milled from certified organic grains — giving you a balanced multi-mineral profile in a single, convenient flour that works for everyday rotis, dosas and millet-based cooking.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Mixed Millet Flour?\u003c\/h2\u003e\n\u003cp\u003eOur mixed millet flour combines three certified organic millets: finger millet (ragi), pearl millet (bajra) and sorghum (jowar) in a carefully balanced blend. Each millet contributes its unique strengths — ragi for calcium and fibre, bajra for iron and protein, jowar for magnesium and digestibility. Together they produce a flour with better nutritional breadth than any single millet and a more balanced, approachable flavour than pure ragi or bajra alone.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMulti-mineral nutrition\u003c\/strong\u003e — calcium (166mg), iron (5.3mg) and magnesium (145mg) per 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh dietary fibre\u003c\/strong\u003e — 9.3g per 100g for gut health and satiety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood protein\u003c\/strong\u003e — 9.5g per 100g from the three-millet blend\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free\u003c\/strong\u003e — all three millets are gluten-free\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow to medium GI\u003c\/strong\u003e — ragi's fibre moderates the blend's glycaemic response\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMixed Millet vs Single-Millet Flours: Mineral Profile (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eCalcium (mg)\u003c\/th\u003e\n\u003cth\u003eIron (mg)\u003c\/th\u003e\n\u003cth\u003eMagnesium (mg)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eRagi Flour\u003c\/td\u003e\n\u003ctd\u003e364\u003c\/td\u003e\n\u003ctd\u003e3.9\u003c\/td\u003e\n\u003ctd\u003e137\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBajra Flour\u003c\/td\u003e\n\u003ctd\u003e42\u003c\/td\u003e\n\u003ctd\u003e8.0\u003c\/td\u003e\n\u003ctd\u003e137\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJowar Flour\u003c\/td\u003e\n\u003ctd\u003e25\u003c\/td\u003e\n\u003ctd\u003e4.4\u003c\/td\u003e\n\u003ctd\u003e165\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Mixed Millet Flour\u003c\/td\u003e\n\u003ctd\u003e166\u003c\/td\u003e\n\u003ctd\u003e5.3\u003c\/td\u003e\n\u003ctd\u003e145\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e53\u003c\/td\u003e\n\u003ctd\u003e4.0\u003c\/td\u003e\n\u003ctd\u003e138\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eValues calculated from blend ratios (approx. 40% ragi, 30% bajra, 30% jowar) using ICMR-NIN 2017 data.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Mixed Millet Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMillet rotis\u003c\/strong\u003e — Knead with hot water; add 20–30% whole wheat for easier handling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMillet dosa\u003c\/strong\u003e — Blend with urad dal (3:1 ratio); ferment overnight\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMillet porridge\u003c\/strong\u003e — Cook with water or milk; add jaggery and ghee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultigrain parathas\u003c\/strong\u003e — Fill with potato or paneer for nutrient-dense parathas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMillet ladoo\u003c\/strong\u003e — Roast in ghee with jaggery, nuts and cardamom\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678287712414,"sku":null,"price":160.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/17_38cbade6-56af-400f-9c50-6079f2dac01c.jpg?v=1776670610"},{"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-ragi-flour-500g","title":"Organic Ragi Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eFinger millet (ragi) delivers more calcium per 100g than milk — 364mg versus cow's milk's 113mg — making it one of the most important plant-based calcium sources for vegetarians, vegans and lactose-intolerant individuals. Our stone cold-milled organic ragi flour preserves every milligram.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Ragi Flour?\u003c\/h2\u003e\n\u003cp\u003eRagi (Eleusine coracana), also called finger millet, nachni (Maharashtra), kezhvaragu (Tamil Nadu) and mandua (North India), is an ancient cereal cultivated in India for over 5,000 years. It is the only cereal grain with calcium content comparable to dairy, making it uniquely valuable in plant-based diets. Our ragi flour is stone cold-milled from certified organic finger millet, retaining the bran, germ and all naturally present minerals in the whole grain.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional calcium\u003c\/strong\u003e — 364mg per 100g (10.9% RDA per 30g serving), naturally present in the grain's seed coat and germ\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh dietary fibre\u003c\/strong\u003e — 11.5g per 100g slows glucose absorption and supports digestive health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow glycaemic index\u003c\/strong\u003e — GI approximately 68–83, lower in porridge form; suitable for diabetics\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIron and magnesium\u003c\/strong\u003e — 3.9mg Fe and 137mg Mg per 100g support haemoglobin and bone mineralisation\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\u003eComplete milling\u003c\/strong\u003e — stone cold-milled at low temperature to preserve heat-sensitive vitamins and natural oils\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRagi vs Common Calcium Sources (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eSource\u003c\/th\u003e\n\u003cth\u003eCalcium (mg)\u003c\/th\u003e\n\u003cth\u003eKey Note\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDhatu Organic Ragi Flour\u003c\/td\u003e\n\u003ctd\u003e364\u003c\/td\u003e\n\u003ctd\u003ePlant-based, whole grain\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eCow's Milk (whole)\u003c\/td\u003e\n\u003ctd\u003e113\u003c\/td\u003e\n\u003ctd\u003eAnimal-based\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaneer\u003c\/td\u003e\n\u003ctd\u003e208\u003c\/td\u003e\n\u003ctd\u003eAnimal-based, high fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e53\u003c\/td\u003e\n\u003ctd\u003eLow calcium grain\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJowar Flour\u003c\/td\u003e\n\u003ctd\u003e25\u003c\/td\u003e\n\u003ctd\u003eLow calcium grain\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eSource: ICMR-NIN Nutritive Value of Indian Foods, 2017. Ragi calcium: 364mg\/100g (Table 1, p.14).\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Ragi Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi roti\u003c\/strong\u003e — Knead with hot water; use warm tawa for best results\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi dosa\u003c\/strong\u003e — Fermented batter with urad dal; lacy, crisp texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi porridge (ambali)\u003c\/strong\u003e — Traditional breakfast; mix with warm water, jaggery and milk\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi mudde\u003c\/strong\u003e — Steamed balls eaten with sambar or meat curry in Karnataka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi ladoo\u003c\/strong\u003e — Roasted ragi flour with jaggery and ghee; festive sweet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi baking\u003c\/strong\u003e — Replace 30–50% wheat flour in muffins, cookies and banana bread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678287876254,"sku":null,"price":90.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/ragi-flour.jpg?v=1775487173"},{"product_id":"foxtail-millet-flour-500g","title":"Foxtail Millet Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eFoxtail millet (thinai) has the highest protein-to-carbohydrate ratio of any common Indian millet — 12.3g protein to just 60.9g carbs per 100g — with a low GI of approximately 50–67. Mild in flavour and versatile in the kitchen, it is one of the best millets for daily use by health-conscious households.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Foxtail Millet Flour?\u003c\/h2\u003e\n\u003cp\u003eFoxtail millet (Setaria italica), known as thinai (Tamil), korra (Telugu), navane (Kannada) and kangni (Hindi), is one of the oldest cultivated crops in Asia with records of cultivation in India dating back 7,000 years. With a distinctive mild, slightly nutty flavour and excellent water absorption, foxtail millet flour is one of the easiest millet flours to work with for everyday cooking. Our flour is stone cold-milled from certified organic foxtail millet to preserve its naturally high protein and fibre content.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh protein for a millet\u003c\/strong\u003e — 12.3g per 100g, comparable to whole wheat atta (14g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood dietary fibre\u003c\/strong\u003e — 8g per 100g for digestive health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow glycaemic index\u003c\/strong\u003e — approximately 50–67, lower than most cereal grains\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIron and magnesium\u003c\/strong\u003e — 2.8mg and 81mg 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 calorie density\u003c\/strong\u003e — 351 kcal\/100g vs 389 kcal\/100g for oats\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFoxtail Millet vs Common Grains: Protein and GI\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eProtein (g\/100g)\u003c\/th\u003e\n\u003cth\u003eGI (approx.)\u003c\/th\u003e\n\u003cth\u003eFibre (g\/100g)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Foxtail Millet Flour\u003c\/td\u003e\n\u003ctd\u003e12.3\u003c\/td\u003e\n\u003ctd\u003e50–67\u003c\/td\u003e\n\u003ctd\u003e8.0\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\u003e69–71\u003c\/td\u003e\n\u003ctd\u003e11.5\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\u003e68–83\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJowar Flour\u003c\/td\u003e\n\u003ctd\u003e10.4\u003c\/td\u003e\n\u003ctd\u003e62–77\u003c\/td\u003e\n\u003ctd\u003e7.2\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\u003e72–85\u003c\/td\u003e\n\u003ctd\u003e0.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eProtein: ICMR-NIN 2017. GI values: Atkinson et al., Diabetes Care 2008; Shobana et al., Indian Journal of Medical Research 2007.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Foxtail Millet Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThinai dosa\u003c\/strong\u003e — Blend with urad dal (2:1 ratio); ferment 8 hours for crisp, light dosas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoxtail roti\u003c\/strong\u003e — Knead with warm water; blend with 20% wheat for easier handling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUpma\u003c\/strong\u003e — Use foxtail semolina or flour toasted in ghee with mustard and vegetables\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMillet porridge\u003c\/strong\u003e — Cook with milk; add banana, honey and cinnamon for breakfast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e — Replace 30–40% of wheat flour in muffins and cookies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678287909022,"sku":null,"price":140.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Foxtail-Millet-Flour-f-1.jpg?v=1775487174"},{"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":"blanched-almond-flour-200g","title":"Blanched Almond Flour 200g","description":"\u003ch2\u003eBlanched Almond Flour – 200g\u003c\/h2\u003e\n\\nOur almond flour is simply made out of \u003cstrong\u003eblanched (skinless) almonds\u003c\/strong\u003e that have been ground to a fine texture. It is \u003cstrong\u003evegan\u003c\/strong\u003e, \u003cstrong\u003egluten-free\u003c\/strong\u003e, and \u003cstrong\u003egrain-free\u003c\/strong\u003e. It has a \u003cstrong\u003esmooth texture\u003c\/strong\u003e and a \u003cstrong\u003esweet buttery taste\u003c\/strong\u003e that is ideal for \u003cstrong\u003esweet or savoury recipes\u003c\/strong\u003e. Almond flour is \u003cstrong\u003erich in protein\u003c\/strong\u003e and \u003cstrong\u003elow in carbohydrates\u003c\/strong\u003e. It is also a rich source of \u003cstrong\u003ehealthy fats\u003c\/strong\u003e. Its texture is moist, with a great nutty and buttery taste.\n\\n\n\\nWe strive to bring sustainable and innovative quality products by applying traditional techniques to ensure maximum nutrition retention with great taste for your cooking.\n\\n\n\\nUse in baking: cookies, cobblers, bread, pancakes, waffles, tortillas, brownies, muffins, and crusts are all fair game with this flour.\n\\n\n\\n\n\\n\n\\n\u003cstrong\u003eCooking Applications\u003c\/strong\u003e\n\\n\n\\nCan also be used as a \u003cstrong\u003ebreading\/coating\u003c\/strong\u003e for seafood like shrimp and fish, chicken, or vegetables.\n\\n\n\\nWhether you're looking for good protein, low-carbohydrate options, or following a paleo or keto diet — almond flour fits in just right. It’s rich in \u003cstrong\u003eprotein\u003c\/strong\u003e, \u003cstrong\u003emanganese\u003c\/strong\u003e, \u003cstrong\u003evitamin E\u003c\/strong\u003e, and \u003cstrong\u003emonounsaturated fats\u003c\/strong\u003e, making it a \u003cstrong\u003eperfect replacement\u003c\/strong\u003e for regular wheat flour.\n\\n\n\\nAlmond flour is also a popular choice for gluten-free and paleo flour blends — and pairs well with alternative flours like coconut flour and tapioca starch.\n\\n\n\\n\n\\n\n\\n\u003ch3\u003eAlmond Flour Price \u0026amp; Size\u003c\/h3\u003e\n\\nThis pack contains 200g of almond flour, carefully packed to preserve freshness and flavor.\n\\nLooking to buy almond flour online at a great price? Dhatu Organics brings you premium, blanched almond flour for home bakers, health-focused kitchens, and low-carb lifestyles.\n\\n\n\\n\n\\n\n\\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\\n\u003ch3\u003eWhat is blanched almond flour?\u003c\/h3\u003e\n\\nIt is almond flour made from almonds with the skin removed. This results in a finer, lighter flour ideal for baking and smooth-textured recipes.\n\\n\u003ch3\u003eWhere can I buy blanched almond flour?\u003c\/h3\u003e\n\\nRight here on \u003cstrong\u003eDhatu Organics\u003c\/strong\u003e – fresh and delivered to your doorstep.\n\\n\u003ch3\u003eIs almond flour keto-friendly?\u003c\/h3\u003e\n\\nYes. Almond flour is low in carbs and high in fats and protein, making it an ideal choice for \u003cstrong\u003eketo\u003c\/strong\u003e and \u003cstrong\u003epaleo\u003c\/strong\u003e diets.\n\\n\u003ch3\u003eWhat is the almond flour price?\u003c\/h3\u003e\n\\nOur \u003cstrong\u003e200g pack\u003c\/strong\u003e is affordably priced, high-quality ingredients. Please check the current pricing on this page for the latest offer.\n\\n\n\\n\n\\n\n\\n","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678288040094,"sku":null,"price":580.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Almond-flour-1-scaled-1.jpg?v=1775487184"},{"product_id":"tapioca-flour-500g","title":"Tapioca Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eTapioca flour (cassava starch) is one of the most useful tools in a gluten-free baker's pantry — not as a standalone flour, but as the secret ingredient that gives gluten-free doughs chewiness, stretch, and the glossy texture that pure starch-free blends can't achieve. It is the gluten-free world's closest approximation to gluten's stretchy, binding quality.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Tapioca Flour?\u003c\/h2\u003e\n\u003cp\u003eTapioca flour (also called tapioca starch) is the purified starch extracted from cassava root (Manihot esculenta) by a wet-milling and drying process. Unlike cassava flour (whole root, milled), tapioca flour removes all fibre, protein and fat, leaving only the pure starch. This makes it nutritionally simple (essentially just carbohydrate) but functionally exceptional — it creates smooth, glossy textures, adds elasticity and chewiness to gluten-free doughs, and thickens sauces to a clear, glossy consistency without cloudiness.\u003c\/p\u003e\n\n\u003ch2\u003eKey Functional Properties\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExcellent thickener\u003c\/strong\u003e — Creates a clearer, glossier gel than cornstarch or arrowroot; ideal for fruit pies, gravies and puddings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdds chewiness\u003c\/strong\u003e — In gluten-free doughs, tapioca provides stretch and chew that other gluten-free starches cannot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight texture\u003c\/strong\u003e — In combination with other flours, it lightens the texture of dense gluten-free baked goods\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreeze-stable\u003c\/strong\u003e — Unlike cornstarch, tapioca thickened sauces freeze and thaw well without breaking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNeutral flavour\u003c\/strong\u003e — Does not add any taste to recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally gluten-free and grain-free\u003c\/strong\u003e — From a root vegetable, not a cereal\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eTapioca Flour vs Other Starches (Functional Comparison)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eProperty\u003c\/th\u003e\n\u003cth\u003eTapioca Flour\u003c\/th\u003e\n\u003cth\u003eCornstarch\u003c\/th\u003e\n\u003cth\u003eArrowroot\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickening power\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eClarity of gel\u003c\/td\u003e\n\u003ctd\u003eClear, glossy\u003c\/td\u003e\n\u003ctd\u003eSlightly opaque\u003c\/td\u003e\n\u003ctd\u003eClear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eChewiness in baking\u003c\/td\u003e\n\u003ctd\u003eHigh (best)\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFreeze-thaw stability\u003c\/td\u003e\n\u003ctd\u003eGood\u003c\/td\u003e\n\u003ctd\u003ePoor (breaks down)\u003c\/td\u003e\n\u003ctd\u003ePoor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eCassava root\u003c\/td\u003e\n\u003ctd\u003eCorn\u003c\/td\u003e\n\u003ctd\u003eArrowroot plant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eFunctional comparison based on food science literature: BeMiller \u0026amp; Whistler, Starch: Chemistry and Technology, 2009.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Tapioca Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free flour blend\u003c\/strong\u003e — Use 20–25% tapioca in any blend: 60% rice flour + 25% tapioca + 15% besan is a versatile base\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener for gravies and sauces\u003c\/strong\u003e — Mix with cold water first; add to hot sauce; stir until clear and glossy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazilian cheese bread (pao de queijo)\u003c\/strong\u003e — Mix tapioca with eggs, cheese and butter for chewy, airy cheese puffs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBubble tea pearls (boba)\u003c\/strong\u003e — Tapioca starch is the traditional ingredient for chewy boba pearls\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit pie filling\u003c\/strong\u003e — Use 2 tbsp tapioca per 4 cups fruit; creates clear, glossy filling that holds when sliced\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy coating\u003c\/strong\u003e — Dust food in tapioca flour before frying for an extra-crispy, light crust\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678288072862,"sku":null,"price":165.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Topioca-flour-1.jpg?v=1775487188"},{"product_id":"organic-coconut-flour-300g","title":"Organic Coconut Flour 300g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eCoconut flour has 38.5g dietary fibre per 100g — the highest fibre density of any flour by far (barley is second at 17.3g, oats at 10.6g). In a 15g serving (2 tablespoons), it provides 5.8g of fibre alongside only 2.9g net carbohydrates — making it the most fibre-rich, lowest net-carb baking flour for keto, low-carb and high-fibre diets.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Organic Coconut Flour?\u003c\/h2\u003e\n\u003cp\u003eCoconut flour is made from the dried, defatted meat of organic coconuts — the residual coconut meal after coconut oil extraction. The meat is dried at low temperature, then finely milled. This defatting process concentrates the fibre and protein dramatically, producing a flour with a fibre content that rivals any food in the conventional diet. Our certified organic coconut flour uses fresh, mature coconuts and retains the natural mild coconut flavour that enhances both sweet and savoury preparations.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraordinary dietary fibre\u003c\/strong\u003e — 38.5g per 100g; 5.8g per 15g serving (23.1% daily requirement per serving)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery low net carbs\u003c\/strong\u003e — only ~2.9g net carbs per 15g serving (total carbs minus fibre)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh protein\u003c\/strong\u003e — 19.3g per 100g (2.9g per 15g serving) from coconut meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeto and paleo compliant\u003c\/strong\u003e — grain-free, gluten-free, low net-carb\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural lauric acid\u003c\/strong\u003e — the dominant saturated fat in coconut; a medium-chain fatty acid metabolised differently from long-chain fats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo additives, no sulphur dioxide\u003c\/strong\u003e — pure coconut meal, nothing added\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCoconut Flour vs Other Flours: Fibre and Net Carbs (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eTotal Fibre (g)\u003c\/th\u003e\n\u003cth\u003eTotal Carbs (g)\u003c\/th\u003e\n\u003cth\u003eNet Carbs (g)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Organic Coconut Flour\u003c\/td\u003e\n\u003ctd\u003e38.5\u003c\/td\u003e\n\u003ctd\u003e58.0\u003c\/td\u003e\n\u003ctd\u003e19.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBarley Flour\u003c\/td\u003e\n\u003ctd\u003e17.3\u003c\/td\u003e\n\u003ctd\u003e73.4\u003c\/td\u003e\n\u003ctd\u003e56.1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOats Flour\u003c\/td\u003e\n\u003ctd\u003e10.6\u003c\/td\u003e\n\u003ctd\u003e66.3\u003c\/td\u003e\n\u003ctd\u003e55.7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e69.4\u003c\/td\u003e\n\u003ctd\u003e57.9\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlmond Flour\u003c\/td\u003e\n\u003ctd\u003e10.6\u003c\/td\u003e\n\u003ctd\u003e21.6\u003c\/td\u003e\n\u003ctd\u003e11.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eCoconut flour data: USDA FoodData Central (coconut flour, defatted). Barley and wheat data: ICMR-NIN 2017. Almond flour: USDA FoodData Central.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Coconut Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeto pancakes\u003c\/strong\u003e — 2 tbsp coconut flour + 2 eggs + 2 tbsp milk + pinch of salt; cook on medium heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoconut ladoo\u003c\/strong\u003e — Mix with condensed milk or jaggery syrup and cardamom; roll and refrigerate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free roti\u003c\/strong\u003e — Mix with hot water and a little psyllium husk (isapghol) for binding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e — Replace 1\/4 cup of wheat flour with 2 tbsp coconut flour; add 1 extra egg per 2 tbsp coconut flour used\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoating\u003c\/strong\u003e — Use as a light, grain-free coating for fish or chicken before pan-frying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678288105630,"sku":null,"price":350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/coconut-flour-natural.jpg?v=1775487189"},{"product_id":"popped-ragi-flour-huri-hittu-300g","title":"Popped Ragi Flour (Huri Hittu) 300g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eHuri hittu (popped ragi flour) is the original \"instant food\" of Karnataka — a pre-gelatinised, ready-to-eat ragi powder that dissolves in cold milk, water or curd in under a minute with no cooking. With 344mg calcium per 100g from organically grown finger millet and zero additives, it is one of the most nutrient-dense convenience foods available.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Huri Hittu?\u003c\/h2\u003e\n\u003cp\u003eHuri hittu (also called hurihittu, ragi hittu or puffed ragi flour) is made from organic finger millet (ragi) grain that is dry-heat popped — similar to how popcorn is made — before being stone-milled into flour. The high-heat popping step pre-gelatinises the starch molecules, converting them from their raw crystalline form to a soluble, easily digestible form. This means huri hittu dissolves and is absorbed without any cooking. Traditional Karnataka farmers consumed huri hittu mixed with water and jaggery as a complete meal, consuming it in the fields without any preparation facilities. It is a traditional weaning food for infants from 6 months of age across Karnataka, Andhra Pradesh and Tamil Nadu.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional calcium\u003c\/strong\u003e — 344mg per 100g (10.3% RDA per 30g serving) from organic finger millet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReady-to-eat\u003c\/strong\u003e — no cooking required; dissolves in cold or warm liquid in under 60 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-gelatinised starch\u003c\/strong\u003e — easily digestible; gentle on infant and elderly digestive systems\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIron and magnesium\u003c\/strong\u003e — 3.6mg and 137mg per 100g respectively\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 additives or preservatives\u003c\/strong\u003e — pure organic popped ragi, nothing added\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHuri Hittu vs Regular Ragi Flour (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eParameter\u003c\/th\u003e\n\u003cth\u003eHuri Hittu (Popped Ragi)\u003c\/th\u003e\n\u003cth\u003eRegular Ragi Flour\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalcium (mg)\u003c\/td\u003e\n\u003ctd\u003e344\u003c\/td\u003e\n\u003ctd\u003e364\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre (g)\u003c\/td\u003e\n\u003ctd\u003e3.6\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking required?\u003c\/td\u003e\n\u003ctd\u003eNo (ready-to-eat)\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDigestibility\u003c\/td\u003e\n\u003ctd\u003eHigh (pre-gelatinised starch)\u003c\/td\u003e\n\u003ctd\u003eModerate (raw starch)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eInfants, elderly, quick energy\u003c\/td\u003e\n\u003ctd\u003eRotis, dosas, baking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eNutrition data: ICMR-NIN 2017 (finger millet, popped). Pre-gelatinisation and digestibility: Bhatt et al., Journal of Food Science and Technology 2018.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Huri Hittu\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic huri hittu drink\u003c\/strong\u003e — Mix 2–3 tbsp in 200ml cold milk with jaggery; stir until dissolved; consume immediately\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfant porridge\u003c\/strong\u003e — Mix 1 tbsp with warm water and breast milk; suitable from 6 months with doctor approval\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavoury version\u003c\/strong\u003e — Mix with curd, salt and a pinch of roasted cumin; consume as a light meal or snack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy balls\u003c\/strong\u003e — Mix with jaggery, ghee, sesame and nuts; roll and refrigerate for portable snacks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePost-workout recovery\u003c\/strong\u003e — Mix with cold milk and banana for a calcium and carbohydrate recovery drink\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678292299934,"sku":null,"price":120.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Popped-Ragi-Flour-New-3.jpg?v=1775487348"},{"product_id":"activated-foxtail-millet-flour-500g","title":"Activated Foxtail Millet Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eFoxtail millet (\u003cem\u003eSetaria italica\u003c\/em\u003e) has been cultivated for over 8,000 years — making it one of humanity's oldest cultivated grains. \u003cstrong\u003e12.3g protein, 8g fibre, and a glycaemic index of just 50–59\u003c\/strong\u003e — in a fine flour that cooks like wheat and feeds your body like a superfood.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Activated Foxtail Millet Flour?\u003c\/h2\u003e\n\u003cp\u003eKnown as \u003cstrong\u003eThinai\u003c\/strong\u003e (Tamil\/Telugu), \u003cstrong\u003eKorra\u003c\/strong\u003e (Andhra), \u003cstrong\u003eNavane\u003c\/strong\u003e (Kannada), and \u003cstrong\u003eKangni\u003c\/strong\u003e (Hindi), foxtail millet is a small-seeded grain with an outstanding nutritional profile. \"Activated\" means the grain has been soaked overnight before milling — a traditional process called bioactivation. Soaking triggers germination, which activates the enzyme phytase. Phytase breaks down phytic acid (phytate), an antinutrient that binds iron, zinc, calcium, and magnesium, preventing their absorption. Once phytic acid is reduced, those minerals become significantly more bioavailable to your body.\u003c\/p\u003e\n\u003cp\u003eThe activated millet is then gently sun-dried at low temperature and stone cold-milled. Cold milling prevents friction heat (which can reach 80-100°C in conventional mills) from destroying heat-sensitive B vitamins, antioxidants, and natural oils.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits — Validated by Data\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e12.3g protein per 100g\u003c\/strong\u003e — nearly double the protein of white rice flour (5.9g) and comparable to whole wheat. Supports muscle repair, satiety, and metabolic function.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlycaemic Index 50–59\u003c\/strong\u003e — in the low-to-medium range. Significantly lower than white rice flour (GI 87–95) and refined wheat flour (GI 70–74). Ideal for blood sugar management and sustained energy. \u003cem\u003e(Source: Shobana et al., 2009, Indian Journal of Medical Research)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e8g dietary fibre per 100g\u003c\/strong\u003e — 3x more than whole wheat flour. Feeds beneficial gut bacteria, supports digestive regularity, and slows glucose absorption.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e81mg magnesium per 100g\u003c\/strong\u003e — supports over 300 enzymatic reactions in the body including sleep regulation, muscle function, and heart rhythm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2.4mg zinc per 100g\u003c\/strong\u003e — supports immune defence, wound healing, and skin integrity. Bioavailability improved 30–50% vs non-activated flour due to reduced phytate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntinutrient-free\u003c\/strong\u003e — activation removes phytic acid, the compound that blocks mineral absorption in unsprouted grains. \u003cem\u003e(Leder et al., 2004; Gupta et al., 2015)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnti-diabetic properties\u003c\/strong\u003e — multiple peer-reviewed studies show foxtail millet consumption reduces fasting blood glucose and HbA1c in Type 2 diabetic patients. \u003cem\u003e(Kamath et al., 2012; Ugare et al., 2014)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — 100% safe for coeliac disease and non-coeliac gluten sensitivity. No cross-contamination in our dedicated facility.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eNutritional Comparison (per 100g)\u003c\/h2\u003e\n\u003cdiv style=\"overflow-x:auto\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003cth\u003eFibre\u003c\/th\u003e\n\u003cth\u003eIron\u003c\/th\u003e\n\u003cth\u003eGlycaemic Index\u003c\/th\u003e\n\u003cth\u003eCalories\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003e\u003cstrong\u003eDhatu Activated Foxtail Millet\u003c\/strong\u003e\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\u003e50–59 (Low)\u003c\/td\u003e\n\u003ctd\u003e351 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e12g\u003c\/td\u003e\n\u003ctd\u003e2.7g\u003c\/td\u003e\n\u003ctd\u003e3.5mg\u003c\/td\u003e\n\u003ctd\u003e69–74 (Medium)\u003c\/td\u003e\n\u003ctd\u003e340 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Rice Flour\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\u003e87–95 (High)\u003c\/td\u003e\n\u003ctd\u003e366 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRegular Foxtail Flour\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\u003e~65 (Medium)*\u003c\/td\u003e\n\u003ctd\u003e351 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaize (Corn) Flour\u003c\/td\u003e\n\u003ctd\u003e6.9g\u003c\/td\u003e\n\u003ctd\u003e2.4g\u003c\/td\u003e\n\u003ctd\u003e2.5mg\u003c\/td\u003e\n\u003ctd\u003e70–80 (High)\u003c\/td\u003e\n\u003ctd\u003e365 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"dpp-source\"\u003e*Regular foxtail flour (not activated) has estimated higher GI due to intact phytic acid affecting starch digestion. Sources: ICMR-NIN Nutritive Value of Indian Foods (2017); Shobana et al. (2009), Indian Journal of Medical Research.\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 70:30 with wheat flour for softer rotis with a nutty flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosas and uttapams\u003c\/strong\u003e — works beautifully in dosa batter; mix with rice flour and urad dal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUpma and porridge\u003c\/strong\u003e — cook like semolina or oats for a high-protein, low-GI breakfast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLaddoos and energy balls\u003c\/strong\u003e — roast lightly, mix with jaggery, ghee, and cardamom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMuffins and pancakes\u003c\/strong\u003e — replace up to 50% of wheat flour in baking recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby food\u003c\/strong\u003e — cook thin with water or breast milk for babies above 6 months; excellent iron and protein source for infants\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheela and savoury pancakes\u003c\/strong\u003e — mix with water, salt, and spices; cook on tawa\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhy Dhatu's Version is Different\u003c\/h2\u003e\n\u003cp\u003eMost foxtail millet flour available in the market is simply dried and milled — the grain is not activated, phytic acid is intact, and mineral absorption is partially blocked. Dhatu's flour is:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eActivated\u003c\/strong\u003e — overnight soaking neutralises phytic acid, improving mineral absorption by up to 30–50%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold-milled\u003c\/strong\u003e — milled at low temperature to protect B vitamins, antioxidants, and natural oils\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified organic\u003c\/strong\u003e — no synthetic pesticides, herbicides, or chemical fertilisers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle ingredient\u003c\/strong\u003e — 100% foxtail millet, nothing added or removed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678293774494,"sku":"ACT-FLO-FOX-500","price":150.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/28.jpg?v=1777031086"},{"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":"activated-barnyard-millet-flour-500g","title":"Activated Barnyard Millet Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003e\u003cstrong\u003e15.2mg iron per 100g\u003c\/strong\u003e — nearly 90% of the daily requirement in a single 100g serving. Barnyard millet (Sanwa\/Oodalu) is the iron champion of Indian millets. Activate it, and that iron is actually available for your body to absorb.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Activated Barnyard Millet Flour?\u003c\/h2\u003e\n\u003cp\u003eKnown as \u003cstrong\u003eSanwa\u003c\/strong\u003e (Hindi), \u003cstrong\u003eOodalu\u003c\/strong\u003e (Kannada), \u003cstrong\u003eKuthiraivali\u003c\/strong\u003e (Tamil\/Malayalam), and \u003cstrong\u003eJhangora\u003c\/strong\u003e (Uttarakhand), barnyard millet (\u003cem\u003eEchinochloa frumentacea\u003c\/em\u003e) is one of India's most nutritionally impressive grains — and one of its most underutilised. It is particularly well-known as the traditional grain for Hindu fasting days (Navratri, Ekadashi, Chaturthi) because it is not a grass-family cereal and is permitted in most vrat (fasting) traditions.\u003c\/p\u003e\n\u003cp\u003e\"Activated\" means the grain has been soaked overnight before milling. This activates phytase, an enzyme that breaks down phytic acid — the antinutrient that binds to iron and prevents its absorption. Without activation, much of barnyard millet's exceptional iron content is unavailable to the body. With activation, iron bioavailability improves by 30–50%.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits — Validated by Data\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e15.2mg iron per 100g\u003c\/strong\u003e — one of the highest plant-based iron contents of any food. Compare: palak (spinach) has 2.7mg, rajma has 3mg, whole wheat has 3.5mg. Barnyard millet provides nearly 90% of adult daily iron (RDA: 17mg) per 100g. \u003cem\u003e(Source: ICMR-NIN Nutritive Value of Indian Foods, 2017)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eActivation improves iron absorption by 30–50%\u003c\/strong\u003e — phytic acid in non-activated barnyard millet binds iron, blocking absorption. Overnight soaking activates phytase which breaks this down, releasing free ionic iron that the body can absorb. \u003cem\u003e(Sandberg, 2002; Leder et al., 2004)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e132mg magnesium per 100g\u003c\/strong\u003e — among the highest of any millet. Magnesium is involved in 300+ enzymatic reactions and is essential for energy production, muscle relaxation, and nerve signalling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e10.1g dietary fibre per 100g\u003c\/strong\u003e — excellent for gut health, slowing glucose absorption, and supporting healthy cholesterol levels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow glycaemic index (~50)\u003c\/strong\u003e — significantly lower than wheat-based or rice-based alternatives. Makes it one of the best grains for blood sugar management. \u003cem\u003e(Shobana et al., 2009)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for anaemia management\u003c\/strong\u003e — the combination of high iron and activation-improved bioavailability makes this one of the most effective plant-based foods for addressing iron deficiency. Pair with Vitamin C (lemon juice, tomatoes) to further enhance absorption by 3–6x.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePermitted for Hindu fasting\u003c\/strong\u003e — Sanwa is one of the few grains permitted during Navratri, Ekadashi, and other vrat traditions, making this flour uniquely versatile for the Indian kitchen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — naturally safe for coeliac disease and wheat allergy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eIron Content Comparison (per 100g)\u003c\/h2\u003e\n\u003cdiv style=\"overflow-x:auto\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFood Source\u003c\/th\u003e\n\u003cth\u003eIron (mg)\u003c\/th\u003e\n\u003cth\u003e% Adult Daily RDA (17mg)\u003c\/th\u003e\n\u003cth\u003eNotes\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003e\u003cstrong\u003eDhatu Activated Barnyard Millet Flour\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e15.2mg\u003c\/td\u003e\n\u003ctd\u003e~89%\u003c\/td\u003e\n\u003ctd\u003eBioavailability improved by activation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRegular Barnyard Millet Flour\u003c\/td\u003e\n\u003ctd\u003e15.2mg\u003c\/td\u003e\n\u003ctd\u003e~89%\u003c\/td\u003e\n\u003ctd\u003eLower bioavailability (phytate intact)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSprouted Bajra Flour\u003c\/td\u003e\n\u003ctd\u003e8mg\u003c\/td\u003e\n\u003ctd\u003e47%\u003c\/td\u003e\n\u003ctd\u003eHighest iron millet after barnyard\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Flour\u003c\/td\u003e\n\u003ctd\u003e3.5mg\u003c\/td\u003e\n\u003ctd\u003e21%\u003c\/td\u003e\n\u003ctd\u003eCommon daily grain\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePalak (Spinach), raw\u003c\/td\u003e\n\u003ctd\u003e2.7mg\u003c\/td\u003e\n\u003ctd\u003e16%\u003c\/td\u003e\n\u003ctd\u003eCommonly cited iron source\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRajma (Kidney Beans)\u003c\/td\u003e\n\u003ctd\u003e3mg\u003c\/td\u003e\n\u003ctd\u003e18%\u003c\/td\u003e\n\u003ctd\u003ePer 100g cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Rice\u003c\/td\u003e\n\u003ctd\u003e0.3mg\u003c\/td\u003e\n\u003ctd\u003e2%\u003c\/td\u003e\n\u003ctd\u003eVery low iron\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"dpp-source\"\u003eSources: ICMR-NIN Nutritive Value of Indian Foods (2017); USDA FoodData Central. RDA based on FSSAI 2000 kcal reference diet (17mg iron for adults).\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVrat \/ fasting recipes\u003c\/strong\u003e — use in sanwa khichdi, upma, halwa, and thalipeeth during Navratri and other fasts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRotis and phulkas\u003c\/strong\u003e — mix with a small amount of amaranth flour for softer texture; cook like wheat roti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosas and cheelas\u003c\/strong\u003e — blend with rice flour (60:40) for crispy, iron-rich dosas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePorridge\u003c\/strong\u003e — cook with water or milk for a high-iron, gut-friendly breakfast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby food\u003c\/strong\u003e — an excellent weaning grain for babies from 6 months; high iron supports neurological development\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKhichdi\u003c\/strong\u003e — cook with moong dal for a complete protein + iron meal in one pot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLaddoos\u003c\/strong\u003e — roast lightly with ghee, mix with jaggery, nuts, and cardamom\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhy the Iron Content Matters More with Activation\u003c\/h2\u003e\n\u003cp\u003eRaw, non-activated barnyard millet contains phytic acid — a phosphate compound that forms insoluble complexes with iron, zinc, and calcium. In this bound form, minerals pass through the digestive tract without being absorbed. In a 2002 review in \u003cem\u003eFood Chemistry\u003c\/em\u003e, Sandberg demonstrated that phytate reduction through soaking or germination can improve iron absorption by up to 3-fold in cereal-based foods. By activating barnyard millet before milling, Dhatu ensures that its exceptional 15.2mg of iron per 100g is actually accessible to your body.\u003c\/p\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678293840030,"sku":"ACT-FLO-BAR-500","price":170.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/29.jpg?v=1777031142"},{"product_id":"activated-brown-top-millet-flour-500g","title":"Activated Brown Top Millet Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003e\u003cstrong\u003e12.5g dietary fibre per 100g\u003c\/strong\u003e — the highest fibre content of any Indian millet. Brown top millet (Andu Korralu\/Korale) is also one of the rarest commercially available millets in India, and one of the only alkalising grains you can include in your daily diet.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Activated Brown Top Millet Flour?\u003c\/h2\u003e\n\u003cp\u003eKnown as \u003cstrong\u003eAndu Korralu\u003c\/strong\u003e (Telugu), \u003cstrong\u003eKorale\u003c\/strong\u003e (Kannada), and \u003cstrong\u003eKorle\u003c\/strong\u003e in some regions, brown top millet (\u003cem\u003eBrachiaria ramosa\u003c\/em\u003e, reclassified as \u003cem\u003eUrochloa ramosa\u003c\/em\u003e) is a forgotten ancient grain that is beginning to attract scientific attention for its exceptional nutritional properties. It is rarely found in mainstream markets — Dhatu is among a small number of Indian producers offering it in flour form.\u003c\/p\u003e\n\u003cp\u003eLike all Dhatu activated flours, the grain is soaked overnight before milling. This bioactivation process breaks down phytic acid, activates beneficial enzymes, and improves the digestibility and mineral bioavailability of the grain. The activated millet is then sun-dried and stone cold-milled into a fine flour.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits — Validated by Data\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e12.5g dietary fibre per 100g\u003c\/strong\u003e — the highest fibre content of all Indian millets. Compare: whole wheat has 2.7g, barnyard millet 10.1g, foxtail 8g. Brown top millet provides 50% of the daily fibre requirement (25g RDA) in 100g alone. \u003cem\u003e(Source: ICMR-NIN; Dayakar Rao et al., 2017)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGut health powerhouse\u003c\/strong\u003e — at 12.5g fibre per 100g, brown top millet is exceptional for feeding beneficial gut bacteria (Lactobacillus, Bifidobacterium), reducing constipation, and supporting overall digestive function.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlkalising grain\u003c\/strong\u003e — unlike wheat, rice, and most grains which are acid-forming, brown top millet has an alkalising effect on the body. Maintaining a slightly alkaline internal pH is associated with reduced inflammation, better bone health (less calcium leached from bones to buffer acid), and improved immune function.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighest fibre for weight management\u003c\/strong\u003e — high insoluble and soluble fibre combination increases satiety, reduces caloric intake, slows gastric emptying, and suppresses appetite hormones. Studies show high-fibre diets reduce body weight and waist circumference significantly over time. \u003cem\u003e(Slavin, 2005, Journal of the American Dietetic Association)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLDL cholesterol reduction\u003c\/strong\u003e — soluble fibre in brown top millet forms a gel in the digestive tract that binds bile acids and cholesterol, reducing their reabsorption and lowering LDL (bad) cholesterol. \u003cem\u003e(Anderson et al., 2009)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlood sugar management\u003c\/strong\u003e — the combination of high fibre (12.5g), complex carbohydrates, and low glycaemic characteristics means brown top millet flour releases glucose very slowly into the bloodstream. Ideal for Type 2 diabetes and metabolic syndrome management.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e11.5g protein per 100g\u003c\/strong\u003e — comparable to whole wheat, with a better amino acid profile for a cereal grain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified organic and rare\u003c\/strong\u003e — brown top millet is not widely cultivated commercially. Dhatu sources directly from certified organic small farmers to preserve this heritage crop.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — naturally 100% gluten-free and processed in a dedicated facility.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFibre Content Comparison (per 100g)\u003c\/h2\u003e\n\u003cdiv style=\"overflow-x:auto\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFood\u003c\/th\u003e\n\u003cth\u003eDietary Fibre\u003c\/th\u003e\n\u003cth\u003e% Daily RDA (25g)\u003c\/th\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003e\u003cstrong\u003eDhatu Activated Brown Top Millet\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12.5g\u003c\/td\u003e\n\u003ctd\u003e50%\u003c\/td\u003e\n\u003ctd\u003eHighest-fibre millet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBarnyard Millet\u003c\/td\u003e\n\u003ctd\u003e10.1g\u003c\/td\u003e\n\u003ctd\u003e40%\u003c\/td\u003e\n\u003ctd\u003eHigh fibre millet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRagi (Finger Millet)\u003c\/td\u003e\n\u003ctd\u003e11g\u003c\/td\u003e\n\u003ctd\u003e44%\u003c\/td\u003e\n\u003ctd\u003eHigh fibre millet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFoxtail Millet\u003c\/td\u003e\n\u003ctd\u003e8g\u003c\/td\u003e\n\u003ctd\u003e32%\u003c\/td\u003e\n\u003ctd\u003eGood fibre\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBajra (Pearl Millet)\u003c\/td\u003e\n\u003ctd\u003e8g\u003c\/td\u003e\n\u003ctd\u003e32%\u003c\/td\u003e\n\u003ctd\u003eGood fibre\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Flour\u003c\/td\u003e\n\u003ctd\u003e2.7g\u003c\/td\u003e\n\u003ctd\u003e11%\u003c\/td\u003e\n\u003ctd\u003eLow fibre\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Rice Flour\u003c\/td\u003e\n\u003ctd\u003e0.4g\u003c\/td\u003e\n\u003ctd\u003e2%\u003c\/td\u003e\n\u003ctd\u003eVery low fibre\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOats\u003c\/td\u003e\n\u003ctd\u003e10.6g\u003c\/td\u003e\n\u003ctd\u003e42%\u003c\/td\u003e\n\u003ctd\u003eHigh fibre (imported)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"dpp-source\"\u003eSources: ICMR-NIN Nutritive Value of Indian Foods (2017); Dayakar Rao et al. (2017) Nutritional and Health Benefits of Millets. USDA FoodData Central.\u003c\/p\u003e\n\n\u003ch2\u003eThe Alkalising Advantage — Why It Matters\u003c\/h2\u003e\n\u003cp\u003eThe pH of your blood is tightly regulated between 7.35–7.45 (slightly alkaline). When you eat acid-forming foods (refined grains, processed foods, animal proteins), your body uses calcium from bones and magnesium from tissues to buffer the acid — a process that, over time, can contribute to bone density loss and inflammation. Alkalising foods reduce this buffering demand. Brown top millet is one of the very few grains with a net alkalising effect, making it a valuable counterbalance in a diet that would otherwise be predominantly acid-forming.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRotis and bhakri\u003c\/strong\u003e — use alone or blended 50:50 with wheat flour; has a slightly earthy, nutty flavour and denser texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosas and uttapams\u003c\/strong\u003e — blend with rice flour (60:40) for crispy dosas with maximum fibre\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePorridge\u003c\/strong\u003e — cook with water or milk for a thick, high-fibre breakfast that keeps you full all morning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy bars and laddoos\u003c\/strong\u003e — roast lightly, combine with jaggery, dried fruit, and seeds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMuffins and cookies\u003c\/strong\u003e — replace 30–50% of wheat flour with brown top millet flour in baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoups and stews\u003c\/strong\u003e — use as a thickener; adds fibre without changing the flavour significantly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultigrain flour blend\u003c\/strong\u003e — combine with ragi, jowar, and little millet for a wholesome everyday flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhy Brown Top Millet is Rare — and Why That Matters\u003c\/h2\u003e\n\u003cp\u003eBrown top millet (\u003cem\u003eBrachiaria ramosa\u003c\/em\u003e) is not a commercially dominant crop. Unlike bajra, jowar, and ragi — which have received significant government and industry support — brown top millet has remained largely unknown outside specific tribal and agrarian communities in Andhra Pradesh and Karnataka. This is actually a nutritional advantage: the grain has not been hybridised or commercially optimised and retains its original nutritional integrity. Dhatu sources this grain directly from traditional farmers, supporting the preservation of agrobiodiversity while making this exceptional food accessible.\u003c\/p\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678293872798,"sku":"ACT-FLO-BRO-500","price":290.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Activatedflours.jpg?v=1777031296"},{"product_id":"sprouted-ragi-flour-5kg","title":"Sprouted Ragi Flour 5kg","description":"\u003ch1\u003eDhatu’s Sprouted Ragi Flour 5kg: Ancient Nutrition, Bulk Value\u003c\/h1\u003e\n\\n\u003ch2\u003eRagi Flour 5kg Price – Organic Sprouted Bulk Pack by Dhatu\u003c\/h2\u003e\n\\nIf you're searching for the best ragi flour 5kg price that offers both value and clean nutrition, you've found it. Dhatu’s organic sprouted ragi flour (5kg) is perfect for families and bulk buyers who want uncompromised quality at a cost-effective rate of 949.\n\\n\u003ch2\u003eWhy Choose Dhatu’s 5kg Sprouted Ragi Flour?\u003c\/h2\u003e\n\\n\u003ch3\u003eAncient Nutrition, Modern Science\u003c\/h3\u003e\n\\nRagi (finger millet) is one of India’s oldest supergrains. Sprouting it enhances its digestibility, nutrient absorption, and flavor. This flour is rich in calcium, iron, amino acids, and gut-friendly fiber.\n\\n\u003ch3\u003eNutrient-Rich Goodness in Every Scoop\u003c\/h3\u003e\n\\nOur sprouted ragi flour supports bone health, blood sugar balance, digestion, and energy levels. It’s naturally gluten-free, low glycemic, and suitable for kids, elders, and diabetics alike.\n\\n\u003ch3\u003eBulk Format, Bigger Value\u003c\/h3\u003e\n\\nLooking for the best ragi flour 5kg price without compromising on quality? This family-sized pack reduces cost per gram, minimizes packaging waste, and ensures you always have your daily nutrition in stock. Perfect for home kitchens, batch cooking, or shared households.\n\\n\n\\nThe Dhatu Difference\n\\n\u003ch4\u003eCold-Milled to Retain Nutrients\u003c\/h4\u003e\n\\nWe process our sprouted grains at low temperatures to protect their natural nutritional value — no heat, no additives, no shortcuts.\n\\n\u003ch4\u003eEthical Sourcing\u003c\/h4\u003e\n\\nOur ragi is sourced from certified organic farms using sustainable, chemical-free agriculture. Every purchase supports Indian farmers and the soil they grow on.\n\\n\u003ch4\u003eSmall-Batch, Always Fresh\u003c\/h4\u003e\n\\nEach 5kg pack is part of a small-batch milling process, ensuring freshness, flavor, and maximum nutrient retention.\n\\n\u003ch3\u003eVersatility in Every Bite\u003c\/h3\u003e\n\\nFrom breakfast to dinner, this sprouted flour adds nutty richness and plant-based power to every recipe:\n\\n\u003cul\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e Ragi porridge for babies\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e Ganji\/Kanji for digestive balance\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e Roti, dosa, or multigrain paratha\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e Gluten-free pancakes \u0026amp; cakes\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e Traditional dishes like Ragi Mudde or Ragi Rotti\u003c\/li\u003e\n\\n\u003c\/ul\u003e\n\\nExplore our free recipe collection and learn new ways to cook with this versatile, wellness-focused grain.\n\\n\u003ch3\u003eElevate Your Lifestyle with Bulk Sprouted Nutrition\u003c\/h3\u003e\n\\nMake health a habit with our 5kg pack of organic sprouted ragi flour. This size is designed for:\n\\n\u003cul\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003eDaily use in family-sized kitchens\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003eSupporting active, gut-conscious diets\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003eReducing costs with every scoop\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003eLowering packaging waste for a cleaner planet\u003c\/li\u003e\n\\n\u003c\/ul\u003e\n\\n\u003ch3\u003eDiscover Nutritional Excellence with Dhatu\u003c\/h3\u003e\n\\nTransform your kitchen with a bulk pack that delivers value, purity, and tradition. With Dhatu’s 5kg sprouted ragi flour, every meal becomes a step toward better health.\n\\n\n\\n\n\\n\n\\n\n\\n\n\\n","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678294233246,"sku":null,"price":1199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Stock-2-14.jpg?v=1775487445"},{"product_id":"whole-wheat-flour-5kg","title":"Whole Wheat Flour 5kg","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eThe same certified organic, stone cold-milled whole wheat flour — in a 5kg bulk pack that makes sense for families who consume atta daily. At 14g protein and 11.5g fibre per 100g, this is one of the most nutritionally complete single-ingredient flours available.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Choose Bulk Whole Wheat Atta?\u003c\/h2\u003e\n\u003cp\u003eA family of four making rotis for two meals a day uses approximately 700–900g of atta per week. The 5kg pack covers 5–7 weeks of supply, reduces packaging waste and costs less per kilogram than the 1kg option. The flour is identical in quality — same certified organic wheat, same stone cold-milling, same zero-additive formulation.\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 — 14g per 100g, the highest among common Indian flatbread flours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh dietary fibre\u003c\/strong\u003e — 11.5g per 100g for digestive health, satiety and blood sugar management\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural iron\u003c\/strong\u003e — 4mg per 100g from the intact wheat germ\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo bleaching, no additives\u003c\/strong\u003e — nothing added, nothing removed beyond the outer husk\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower GI than refined atta\u003c\/strong\u003e — approximately 69–71 for better blood sugar management\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhole Wheat Flour GI vs Refined Flour\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour Type\u003c\/th\u003e\n\u003cth\u003eApproximate GI\u003c\/th\u003e\n\u003cth\u003eFibre (g\/100g)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDhatu Whole Wheat (stone-milled)\u003c\/td\u003e\n\u003ctd\u003e69–71\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCommercial whole wheat atta\u003c\/td\u003e\n\u003ctd\u003e72–76\u003c\/td\u003e\n\u003ctd\u003e3–7 (reconstituted)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eRefined wheat (maida)\u003c\/td\u003e\n\u003ctd\u003e85–90\u003c\/td\u003e\n\u003ctd\u003e2.7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEmmer wheat (khapli)\u003c\/td\u003e\n\u003ctd\u003e40–55\u003c\/td\u003e\n\u003ctd\u003e7.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eGI values: Atkinson et al., International Tables of Glycemic Index and Glycemic Load Values, Diabetes Care, 2008. Fibre: ICMR-NIN 2017.\u003c\/p\u003e\n\n\u003ch2\u003eStorage Tips for 5kg Pack\u003c\/h2\u003e\n\u003cp\u003eDivide into 2–3 airtight containers. Use one at room temperature; refrigerate the rest. Stone-milled whole wheat contains live wheat germ oils that can turn rancid in heat — refrigeration extends freshness to 4–5 months. Bring refrigerated flour to room temperature before making dough for best hydration.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678294266014,"sku":null,"price":450.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Stock-2-10.jpg?v=1775487445"},{"product_id":"rice-flour-1kg","title":"Rice Flour 1kg","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eThe same certified organic, stone cold-milled white rice flour — in a 1kg pack for households that make idli, dosa, murukku or rice-based snacks regularly. No bleaching, no additives, no enrichment. Just pure organic rice flour at better value for frequent use.\u003c\/p\u003e\n\n\u003ch2\u003eWhy 1kg Rice Flour?\u003c\/h2\u003e\n\u003cp\u003eSouth Indian households that make dosa or idli several times a week consume 500g to 1kg of rice flour per week. The 1kg pack reduces purchase frequency and offers a lower per-gram cost than 500g. The flour is identical — same certified organic rice, same stone cold-milling, same zero-additive commitment.\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 — natural fine texture; authentic idli\/dosa texture\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 bleaching agents\u003c\/strong\u003e — no chlorine or peroxide; natural white colour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo preservatives or additives\u003c\/strong\u003e — 100% rice flour, nothing added\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use Rice Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosa batter\u003c\/strong\u003e — Blend with urad dal (4:1 ratio); ferment overnight; cook on cast-iron tawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdli\u003c\/strong\u003e — Same batter as dosa; pour into greased idli moulds and steam for 12 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMurukku \/ chakli\u003c\/strong\u003e — Mix with sesame, cumin and butter; press through murukku mould and fry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice flour roti\u003c\/strong\u003e — Knead with boiling water; press into thin circles; cook on dry tawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener\u003c\/strong\u003e — Add 1–2 tsp to gravies and soups for a clean, neutral thickener\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678294298782,"sku":null,"price":95.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Stock-2-11.jpg?v=1775487449"},{"product_id":"emmer-wheat-flour-5kg","title":"Emmer Wheat Flour 5kg","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eFor households that have switched to khapli atta for daily rotis — especially families managing diabetes or metabolic health — the 5kg bulk pack is the practical choice. Same certified organic emmer wheat, same stone cold-milling, same documented lower-GI advantage over modern wheat, in a family-sized quantity that reduces purchase frequency and cost.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Bulk Emmer (Khapli) Flour?\u003c\/h2\u003e\n\u003cp\u003eKhapli atta has historically been harder to source at scale. As demand for this heritage grain grows among health-conscious consumers, Dhatu makes it available in bulk (5kg) so families using it as their primary atta are never without supply. The per-kilogram cost is significantly lower than the 500g pack, making this a smarter choice for daily users.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigher protein than regular atta\u003c\/strong\u003e — 14.5g per 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower GI than modern wheat\u003c\/strong\u003e — approximately 40–55 vs 69–71\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower gliadin content\u003c\/strong\u003e — different gluten structure; easier to digest for wheat-sensitive (not coeliacs)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood fibre\u003c\/strong\u003e — 7.2g per 100g; supports gut health and satiety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMagnesium\u003c\/strong\u003e — 140mg per 100g from intact bran\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eEmmer vs Modern Wheat: Key Nutritional Differences (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eParameter\u003c\/th\u003e\n\u003cth\u003eEmmer Wheat (Khapli)\u003c\/th\u003e\n\u003cth\u003eModern Whole Wheat\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\u003e14.5\u003c\/td\u003e\n\u003ctd\u003e14.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre (g)\u003c\/td\u003e\n\u003ctd\u003e7.2\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eGlycaemic Index\u003c\/td\u003e\n\u003ctd\u003e40–55 (lower)\u003c\/td\u003e\n\u003ctd\u003e69–71\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium (mg)\u003c\/td\u003e\n\u003ctd\u003e140\u003c\/td\u003e\n\u003ctd\u003e138\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGliadin content\u003c\/td\u003e\n\u003ctd\u003eLower\u003c\/td\u003e\n\u003ctd\u003eHigher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eSource: ICMR-NIN 2017; Kadam et al. IJSR 2012 for GI data. Modern wheat data from USDA FoodData Central.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Emmer Wheat Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDaily rotis\u003c\/strong\u003e — Direct 1:1 replacement for regular atta in all roti recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eParathas and theplas\u003c\/strong\u003e — Nuttier flavour; works especially well with methi or mooli fillings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e — Excellent for dense, rustic sourdough loaves and flatbreads\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransition tip\u003c\/strong\u003e — Start with 50% khapli + 50% regular atta; move to 100% as your family adjusts to the flavour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678294331550,"sku":null,"price":949.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Emmer-wheat-flour-5-kg.jpg?v=1775487450"},{"product_id":"organic-sprouted-green-pea-flour-500g","title":"Organic Sprouted green pea flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003e\u003cstrong\u003e25g plant protein and 12g fibre per 100g\u003c\/strong\u003e — Organic Sprouted Green Pea Flour is one of the most nutritionally dense gluten-free flours available, with Vitamin C that helps your body absorb every milligram of its iron.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Sprouted Green Pea Flour?\u003c\/h2\u003e\n\u003cp\u003eGreen peas are already nutritionally impressive — high in protein, fibre, and vitamins. Sprouting amplifies this. The germination process breaks down phytic acid (which blocks iron and zinc absorption), increases folate, and — crucially — generates Vitamin C from near zero to 11mg per 100g. This matters because Vitamin C dramatically enhances non-haem iron absorption: pairing iron-rich plant food with Vitamin C can increase iron uptake by 3–6 times. Sprouted green pea flour delivers both in the same ingredient.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e25g protein per 100g\u003c\/strong\u003e — outstanding plant protein content for a flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e12g dietary fibre\u003c\/strong\u003e — among the highest of any flour, excellent for gut health and satiety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVitamin C (11mg)\u003c\/strong\u003e — generated by sprouting, aids iron absorption significantly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e28% daily iron\u003c\/strong\u003e — in more bioavailable form due to reduced phytic acid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e274mcg folate\u003c\/strong\u003e — essential for cell division, pregnancy, and DNA repair\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 GI\u003c\/strong\u003e — high fibre and protein slow glucose release substantially\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMake pea flour chillas and savoury pancakes\u003c\/li\u003e\n\u003cli\u003eUse as a high-protein coating for baked or fried vegetables\u003c\/li\u003e\n\u003cli\u003eAdd to soups and stews for protein and creaminess\u003c\/li\u003e\n\u003cli\u003eMix into pasta dough for a protein-enriched gluten-free pasta\u003c\/li\u003e\n\u003cli\u003eUse in gluten-free bread and muffins alongside rice flour\u003c\/li\u003e\n\u003cli\u003eAdd to baby food for a protein and fibre boost\u003c\/li\u003e\n\u003cli\u003eMix into smoothies for plant protein supplementation\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs green pea flour the same as split pea flour?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eNo — green pea flour is made from whole green peas, while split pea flour is made from dried, dehulled peas. Whole green pea flour (especially sprouted) retains more fibre from the outer skin and has a slightly different nutritional profile. Both are high-protein, but sprouted whole green pea flour has the highest overall nutrient density.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eDoes it have a strong pea flavour?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eSprouted and dried green pea flour has a mild, neutral flavour — significantly milder than cooking with fresh or frozen peas. Most people cannot taste the pea in finished dishes. It works well as a neutral protein addition to most recipes.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eCan I use it as a protein powder substitute?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — commercial pea protein powder is derived from this same source, but the whole flour retains fibre and other nutrients that are removed in protein powder processing. If you want whole-food nutrition without the processing of protein powder, sprouted green pea flour is an excellent alternative.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs it suitable for keto or low-carb diets?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eGreen pea flour contains approximately 56g carbohydrates per 100g — not suitable for strict keto. However, its high fibre content (12g) means net carbohydrates are approximately 44g. For low-carb (not keto) diets, using small amounts of pea flour in cooking is generally well tolerated.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678295609502,"sku":null,"price":250.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/6.jpg?v=1776503047"},{"product_id":"sprouted-wheat-flour-2kg","title":"Sprouted Wheat Flour 2kg","description":"\u003ch2\u003e\u003cb\u003eSprouted Wheat Flour 2kg – Organic Goodness for Everyday Wellness\u003c\/b\u003e\u003c\/h2\u003e\n\\nUnleash the power of whole grains with Dhatu Organics' Organic Sprouted Wheat Flour 2kg. Made from organically cultivated wheat grains that are naturally sprouted, this flour is rich in essential nutrients and easier to digest than conventional wheat flour. The activates enzymes and enhances the bioavailability of minerals and vitamins, making it an ideal choice for healthy kitchens.\n\\n\n\\nThis 2 kg pack is perfect for families that value nutrition and taste in every meal. Whether used for baking, rotis, or healthy snacks, this flour delivers a warm, nutty flavor and natural goodness. As an organic sprouted flour, it supports better digestion and sustained energy levels throughout the day.\n\\n\n\\n\u003cstrong\u003eKey Benefits:\u003c\/strong\u003e\n\\n\u003cul\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003eOrganic Sprouting Wheat Grain: Grown without chemicals, ensuring a clean and healthy foundation for your meals.\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003eOrganic Sprouted Wheat Flour: Cold-milled to preserve nutrients and retain the natural character of whole grains.\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003eEasier Digestion: The sprouting process breaks down complex starches, making it gentler on the digestive system.\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003eNutrient Dense: Rich in dietary fiber, iron, magnesium, and B vitamins.\u003c\/li\u003e\n\\n\u003c\/ul\u003e\n\\n\u003ch3\u003e\u003cb\u003eWhy Choose Dhatu Organics?\u003c\/b\u003e\u003c\/h3\u003e\n\\n\u003cul\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e100% Certified Organic\u003c\/span\u003e\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eFree from additives and preservatives\u003c\/span\u003e\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eNaturally sprouted and stone-ground\u003c\/span\u003e\u003c\/li\u003e\n\\n \t\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTrusted by health-conscious families across India\u003c\/span\u003e\u003c\/li\u003e\n\\n\u003c\/ul\u003e\n\\nAdd Sprouted Wheat Flour 2 kg to your kitchen today for a nutritious, flavorful option that elevates your cooking and baking. Perfect for health-conscious individuals looking to enjoy the benefits of whole grains in their diet!\n\\n\n\\n\u003cstrong\u003eAyurvedic Perspective on Sprouted Wheat Flour:\u003c\/strong\u003e\n\\n\u003cp class=\"\"\u003e\u003cstrong\u003e• Nourishing \u0026amp; Strength-Building (Balya)\u003c\/strong\u003e\u003cbr\u003eSprouted wheat is considered \u003cstrong\u003ebr̥hmaṇa\u003c\/strong\u003e (building and nourishing), supporting \u003cstrong\u003emuscle strength, stamina, and ojas\u003c\/strong\u003e—the essence of vitality.\u003c\/p\u003e\n\\n\u003cp class=\"\"\u003e\u003cstrong\u003e•Balances Vata and Pitta\u003c\/strong\u003e\u003cbr\u003eWith its grounding and slightly sweet post-digestive effect (\u003cstrong\u003emadhura vipaka\u003c\/strong\u003e), it helps calm \u003cstrong\u003eVata\u003c\/strong\u003e and cools \u003cstrong\u003ePitta\u003c\/strong\u003e when consumed in moderation.\u003c\/p\u003e\n\\n\u003cp class=\"\"\u003e\u003cstrong\u003e•Improved Digestibility Through Sprouting\u003c\/strong\u003e\u003cbr\u003eSprouting awakens the grain's life force (\u003cstrong\u003eprana\u003c\/strong\u003e), reduces heaviness (\u003cstrong\u003eguru guna\u003c\/strong\u003e), and supports better \u003cstrong\u003eAgni (digestive fire)\u003c\/strong\u003e without generating \u003cstrong\u003eama\u003c\/strong\u003e (toxins)\u003c\/p\u003e\n\\n","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678295642270,"sku":null,"price":630.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Sprouted-wheat-flour-2kg-1.jpg?v=1775487506"},{"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":"organic-long-wheat-flour-emmer-wheat-500g","title":"Organic Long Wheat Flour (Emmer Wheat) 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eEmmer wheat (khapli) has been clinically documented to produce a 36% lower post-meal blood glucose response than modern whole wheat atta in Type 2 diabetic subjects — without sacrificing flavour, tradition or the ability to make everyday rotis. Our stone cold-milled organic khapli atta brings this ancient grain's metabolic advantage to your kitchen.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Emmer Wheat (Khapli)?\u003c\/h2\u003e\n\u003cp\u003eEmmer wheat (Triticum dicoccum), known as khapli in Maharashtra and Karnataka and also called \"long wheat\" or \"samba godhumai\" (Tamil), is a hulled ancient wheat that predates modern bread wheat by thousands of years. It has a distinctly different gluten structure — lower in gliadin (the component most problematic for sensitive individuals) and richer in glutenin — and a higher proportion of resistant starch than modern T. aestivum. Our emmer flour is stone cold-milled from certified organic khapli to preserve its heritage nutritional profile.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigher protein than regular atta\u003c\/strong\u003e — 14.5g per 100g vs 14g for whole wheat and 11g for maida\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower GI than modern wheat\u003c\/strong\u003e — approximately 40–55 vs 69–71 for whole wheat atta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDifferent gluten structure\u003c\/strong\u003e — lower gliadin content; easier to digest for wheat-sensitive individuals (not suitable for coeliacs)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood dietary fibre\u003c\/strong\u003e — 7.2g per 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMagnesium\u003c\/strong\u003e — 140mg per 100g, comparable to whole wheat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResistant starch\u003c\/strong\u003e — acts as prebiotic fibre, supporting gut microbiome diversity\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eEmmer Wheat vs Modern Wheat: Blood Glucose Impact\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eGI (approx.)\u003c\/th\u003e\n\u003cth\u003ePost-meal Glucose Rise\u003c\/th\u003e\n\u003cth\u003eStudy Evidence\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Emmer (Khapli) Flour\u003c\/td\u003e\n\u003ctd\u003e40–55\u003c\/td\u003e\n\u003ctd\u003eLow–Moderate\u003c\/td\u003e\n\u003ctd\u003eKadam et al., 2012 (IJSR)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e69–71\u003c\/td\u003e\n\u003ctd\u003eModerate\u003c\/td\u003e\n\u003ctd\u003eAtkinson et al., 2008\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCommercial Maida\u003c\/td\u003e\n\u003ctd\u003e85–90\u003c\/td\u003e\n\u003ctd\u003eHigh\u003c\/td\u003e\n\u003ctd\u003eAtkinson et al., 2008\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eKadam et al. (2012) compared emmer wheat vs modern wheat rotis in Type 2 diabetic patients; emmer produced 36% lower peak postprandial glucose (International Journal of Science and Research). GI values: Atkinson et al., Diabetes Care 2008.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Emmer Wheat Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKhapli rotis\u003c\/strong\u003e — Works like regular atta; slightly denser; use with ghee for traditional flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKhapli parathas\u003c\/strong\u003e — Nuttier flavour complements potato, methi or paneer fillings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlend with regular atta\u003c\/strong\u003e — Use 60% khapli + 40% regular atta for softer rotis while retaining low-GI benefits\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourdough bread\u003c\/strong\u003e — Long fermentation compensates for lower gluten strength; complex flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta\u003c\/strong\u003e — Combine with semolina for rustic, higher-protein pasta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678295740574,"sku":null,"price":130.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/long-wheat-emmer-wheat-flour.jpg?v=1775487511"},{"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":"sprouted-flour-combo-pack-4-kg-jowar-bajra-2kg-each","title":"Sprouted Flour Combo Pack 4 kg – Jowar \u0026 Bajra 2kg Each","description":"\u003ch2\u003eSprouted Flour Combo Pack – 4kg (Sprouted Jowar \u0026amp; Sprouted Bajra, 2kg Each)\u003c\/h2\u003e\n\\n\u003cp\u003eFuel your family’s health with Dhatu Organics' \u003cstrong\u003eSprouted Flour Combo Pack\u003c\/strong\u003e, featuring \u003cstrong\u003e2kg of Sprouted Jowar Flour\u003c\/strong\u003e and \u003cstrong\u003e2kg of Sprouted Bajra Flour\u003c\/strong\u003e — both naturally gluten-free, rich in nutrients, and crafted through traditional Ayurvedic wisdom. This thoughtfully curated pack is ideal for households looking to embrace millets for better digestion, improved energy, and long-term wellness.\u003c\/p\u003e\n\\n\n\\n\u003ch3\u003eWhy Choose Sprouted Flours?\u003c\/h3\u003e\n\\n\u003cp\u003e\u003cstrong\u003eSprouting\u003c\/strong\u003e is an ancient technique that activates the grains, breaks down anti-nutrients, and increases bioavailability of essential nutrients like iron, calcium, zinc, and B vitamins. Our jowar and bajra undergo this sprouting process before being gently dehydrated and \u003cstrong\u003ecold-milled\u003c\/strong\u003e — a method that ensures nutrients stay intact while enhancing digestibility.\u003c\/p\u003e\n\\n\n\\n\n\\n\n\\n\n\\n\u003ch3\u003eWhat’s Inside:\u003c\/h3\u003e\n\\n\u003ch4\u003eSprouted Jowar Flour (2kg)\u003c\/h4\u003e\n\\n\u003cp\u003eMade from germinated sorghum, this flour is naturally rich in iron, magnesium, and antioxidants. It supports better blood sugar balance and helps strengthen bones. Jowar is also known for being \u003cstrong\u003eeasy to digest\u003c\/strong\u003e and \u003cstrong\u003ealkaline-forming\u003c\/strong\u003e, making it suitable for all age groups.\u003c\/p\u003e\n\\n\n\\n\u003ch4\u003eSprouted Bajra Flour (2kg)\u003c\/h4\u003e\n\\n\u003cp\u003ePearl millet is high in protein, fiber, and healthy fats. When sprouted, its nutrient levels increase significantly. It helps boost stamina, regulate cholesterol levels, and keep the digestive system healthy. Bajra is also \u003cstrong\u003elow glycemic\u003c\/strong\u003e, making it a wise choice for diabetics and weight watchers.\u003c\/p\u003e\n\\n\n\\n\n\\n\n\\n\n\\n\u003ch3\u003eHow to Use:\u003c\/h3\u003e\n\\n\u003cul\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eRotis \u0026amp; Flatbreads\u003c\/strong\u003e: Mix either flour with warm water and knead to make soft, nutritious gluten-free rotis.\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eDosas \u0026amp; Chillas\u003c\/strong\u003e: Prepare quick dosas or savory pancakes with your favorite spices and veggies.\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eBaby Food \u0026amp; Porridges\u003c\/strong\u003e: Sprouted flours are gentle on the gut and perfect for weaning recipes.\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eHealthy Baking\u003c\/strong\u003e: Bake gluten-free cakes, crackers, or snacks for guilt-free indulgence.\n\\n\u003c\/li\u003e\n\\n\u003c\/ul\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678296035486,"sku":"SP_Combo","price":999.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Sprouted-Jowar-Bajra-2Kg.jpg?v=1775487528"},{"product_id":"sprouted-flour-combo-pack-4-kg-ragi-wheat-2kg-each","title":"Sprouted Flour Combo Pack 4 kg – Ragi \u0026 Wheat 2kg Each","description":"\u003ch2\u003eSprouted Flour Combo Pack 4kg – Ragi \u0026amp; Wheat Flour (2kg Each)\u003c\/h2\u003e\n\\n\u003cp\u003eElevate your daily meals with Dhatu Organics’ \u003cstrong\u003eSprouted Ragi \u0026amp; Wheat Flour Combo Pack\u003c\/strong\u003e. This 4kg combo includes 2kg each of \u003cstrong\u003eSprouted Ragi Flour\u003c\/strong\u003e and \u003cstrong\u003eSprouted Wheat Flour\u003c\/strong\u003e, made from organically grown grains that are sprouted, gently dehydrated, and cold-milled to preserve their nutritional value.\u003c\/p\u003e\n\\n\u003cp\u003eSprouting enhances the bioavailability of key nutrients, breaks down anti-nutrients like phytic acid, and improves digestibility — making this combo a \u003cstrong\u003epowerhouse of protein, fiber, minerals, and vitamins\u003c\/strong\u003e.\u003c\/p\u003e\n\\n\n\\n\u003ch3\u003eWhat's Inside:\u003c\/h3\u003e\n\\n\u003cul\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003e2kg Sprouted Ragi Flour\u003c\/strong\u003e: Rich in calcium, iron, fiber, and essential amino acids. Great for bone health and energy.\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003e2kg Sprouted Wheat Flour\u003c\/strong\u003e: A traditional staple with improved digestibility, gut-friendliness, and better nutrient absorption.\n\\n\u003c\/li\u003e\n\\n\u003c\/ul\u003e\n\\n\u003ch3\u003eWhy Choose This Combo?\u003c\/h3\u003e\n\\n\u003cul\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eCold Milled for Nutrient Retention\u003c\/strong\u003e\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003e100% Natural, No Additives or Preservatives\u003c\/strong\u003e\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eIdeal for Rotis, Dosas, Porridge \u0026amp; Baking\u003c\/strong\u003e\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eSupports Digestion \u0026amp; Sustained Energy\u003c\/strong\u003e\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eDiabetic-Friendly \u0026amp; High in Dietary Fiber\u003c\/strong\u003e\n\\n\u003c\/li\u003e\n\\n\u003c\/ul\u003e\n\\n\u003ch3\u003eHow to Use:\u003c\/h3\u003e\n\\n\u003cp\u003eUse Sprouted Ragi and Wheat Flour individually or mix them to prepare wholesome meals:\u003c\/p\u003e\n\\n\n\\n\u003cul\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eRotis \u0026amp; Parathas\u003c\/strong\u003e: Soft, nutrient-rich flatbreads for daily meals.\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eDosas \u0026amp; Chillas\u003c\/strong\u003e: Great for breakfast or dinner.\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003eLaddus, Muffins \u0026amp; Bakes\u003c\/strong\u003e: Make healthier versions of your favorite treats.\n\\n\u003c\/li\u003e\n\\n \t\u003cli\u003e\n\\n\u003cstrong\u003ePorridge\u003c\/strong\u003e: Ideal for babies, toddlers, and elders.\n\\n\u003c\/li\u003e\n\\n\u003c\/ul\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678296068254,"sku":"SP_Combo2","price":999.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Sprouted-ragi-wheat-2Kg.jpg?v=1775487529"},{"product_id":"organic-ragi-jowar-flour-combo-4-kg-2kg-each","title":"Organic Ragi \u0026 Jowar Flour Combo 4 kg –  (2kg Each)","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eThe original Deccan millet duo — ragi's exceptional calcium (364mg\/100g) paired with jowar's leading magnesium (165mg\/100g). This 4kg combo (2kg each) gives millet-forward households a month's supply of two organically grown, stone cold-milled flours at a better value than buying each separately.\u003c\/p\u003e\n\n\u003ch2\u003eWhy This Combo?\u003c\/h2\u003e\n\u003cp\u003eRagi and jowar have been grown together and consumed side by side across the Deccan plateau for centuries. Each brings what the other lacks. Ragi is the calcium champion — the only cereal with calcium levels comparable to dairy (364mg\/100g). Jowar has the mildest, most neutral flavour of all millets and the highest magnesium content (165mg\/100g), making it the easiest entry point for families new to millet cooking. Together, they cover a broader nutritional base than either flour alone and produce rotis with complementary flavour profiles.\u003c\/p\u003e\n\n\u003ch2\u003eWhat's in the Combo?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg Organic Ragi Flour\u003c\/strong\u003e — certified organic finger millet, stone cold-milled. 364mg Ca, 3.9mg Fe, 11.5g fibre per 100g. Gluten-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg Organic Jowar Flour\u003c\/strong\u003e — certified organic sorghum, stone cold-milled. 165mg Mg, 10.4g protein, 4.4mg Fe per 100g. Gluten-free.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eNutritional Highlights (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eRagi Flour\u003c\/th\u003e\n\u003cth\u003eJowar Flour\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy (kcal)\u003c\/td\u003e\n\u003ctd\u003e336\u003c\/td\u003e\n\u003ctd\u003e339\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein (g)\u003c\/td\u003e\n\u003ctd\u003e7.3\u003c\/td\u003e\n\u003ctd\u003e10.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre (g)\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e7.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eCalcium (mg)\u003c\/td\u003e\n\u003ctd\u003e364\u003c\/td\u003e\n\u003ctd\u003e25\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium (mg)\u003c\/td\u003e\n\u003ctd\u003e137\u003c\/td\u003e\n\u003ctd\u003e165\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIron (mg)\u003c\/td\u003e\n\u003ctd\u003e3.9\u003c\/td\u003e\n\u003ctd\u003e4.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eSource: ICMR-NIN Nutritive Value of Indian Foods, 2017.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlend for rotis\u003c\/strong\u003e — 50:50 ragi:jowar flour makes milder, more pliable rotis than pure ragi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse separately\u003c\/strong\u003e — Ragi for porridge, mudde and dosa batter; jowar for bhakri and jolada rotti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFamily transition\u003c\/strong\u003e — Introduce jowar first (milder); add ragi to the dough gradually\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678296166558,"sku":"Ragi_Jowar_Combo","price":649.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-ragi-jowar-flour-2Kg.jpg?v=1775487535"},{"product_id":"organic-healthy-flour-combo-4kg-ragi-whole-wheat-2kg-each","title":"Organic Healthy Flour Combo 4kg – Ragi \u0026 Whole Wheat ( 2kg Each )","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eThe most practical healthy-eating upgrade for Indian families: combine calcium-rich ragi (364mg Ca\/100g) with high-protein whole wheat atta (14g protein\/100g) in a 4kg combo that gives you both flours in one order. Use them separately or blend for the most nutritious everyday roti — with the familiar flavour of wheat and the calcium power of ragi.\u003c\/p\u003e\n\n\u003ch2\u003eWhy This Combo?\u003c\/h2\u003e\n\u003cp\u003eMost Indian families consume wheat atta daily. Incorporating ragi into a daily atta blend — starting with even 20–30% ragi flour — dramatically improves the nutritional profile of everyday rotis, adding calcium (ragi has 6x more calcium than wheat atta), fibre and the iron that whole wheat already provides. This combo is designed for the family that wants to improve nutrition without changing cooking habits. Start by blending; use the ragi separately for dosa or porridge when you're ready to explore further.\u003c\/p\u003e\n\n\u003ch2\u003eWhat's in the Combo?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg Organic Ragi Flour\u003c\/strong\u003e — certified organic finger millet, stone cold-milled. 364mg Ca, 11.5g fibre per 100g. Gluten-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg Organic Whole Wheat Flour\u003c\/strong\u003e — certified organic T. aestivum, stone cold-milled. 14g protein, 11.5g fibre, 4mg Fe per 100g. Contains gluten.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eNutritional Impact of Blending (Indicative, per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003ePure Wheat Atta\u003c\/th\u003e\n\u003cth\u003e70% Wheat + 30% Ragi\u003c\/th\u003e\n\u003cth\u003e50% Wheat + 50% Ragi\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\u003e14.0\u003c\/td\u003e\n\u003ctd\u003e11.9\u003c\/td\u003e\n\u003ctd\u003e10.7\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eCalcium (mg)\u003c\/td\u003e\n\u003ctd\u003e53\u003c\/td\u003e\n\u003ctd\u003e146\u003c\/td\u003e\n\u003ctd\u003e209\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIron (mg)\u003c\/td\u003e\n\u003ctd\u003e4.0\u003c\/td\u003e\n\u003ctd\u003e3.9\u003c\/td\u003e\n\u003ctd\u003e3.95\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre (g)\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eCalculated from ICMR-NIN 2017 values for whole wheat atta and ragi flour. Blend ratios are illustrative.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStart with 20% ragi\u003c\/strong\u003e — Mix 1 part ragi with 4 parts wheat atta; this level is undetectable in taste\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProgress to 30–40% ragi\u003c\/strong\u003e — Slightly earthier roti with substantially more calcium; add warm water for binding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse ragi separately\u003c\/strong\u003e — For dosa batter, ragi porridge (ambali) or ragi ladoo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse wheat separately\u003c\/strong\u003e — For parathas, theplas, naan where elasticity is important\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678296199326,"sku":null,"price":459.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-ragi-W-Wheat-flour-2Kg.jpg?v=1775487535"},{"product_id":"natural-cassava-flour-1kg-gluten-free-pure","title":"Natural Cassava Flour 1kg | Gluten-Free, Pure","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eCassava flour is the only whole-food flour that replaces wheat flour 1:1 in most recipes without requiring xanthan gum, psyllium husk or other binders — because the cassava root's natural starches and fibres provide the same functional structure. Naturally grain-free, gluten-free and paleo-compliant, it is the most versatile alternative flour for traditional cooking styles.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Cassava Flour?\u003c\/h2\u003e\n\u003cp\u003eCassava flour is made from the whole cassava root (Manihot esculenta) — peeled, dried and stone-milled. Unlike tapioca flour (which is only the extracted starch), cassava flour uses the entire root, preserving natural starch, residual fibre and the root's water-absorbing properties. Native to South America, cassava is also grown in South India, Kerala and parts of Tamil Nadu where it is called kappa. Cassava flour's neutral flavour and familiar texture make it one of the easiest grain-free flours to adopt.\u003c\/p\u003e\n\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1:1 wheat flour substitute\u003c\/strong\u003e — closest functional replacement for all-purpose flour without additional binders\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrain-free and gluten-free\u003c\/strong\u003e — a tuber (root), not a grass; compliant with paleo, AIP and grain-free diets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNeutral flavour\u003c\/strong\u003e — does not change the taste of recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh starch content\u003c\/strong\u003e — 88g carbohydrate per 100g; provides structure and texture comparable to wheat flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasily digestible\u003c\/strong\u003e — gentle on sensitive digestive systems; a traditional weaning food across Africa, South America and South India\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally free from major allergens\u003c\/strong\u003e — no gluten, no nuts, no soy, no dairy\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCassava Flour vs Tapioca Flour vs Wheat Flour (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eParameter\u003c\/th\u003e\n\u003cth\u003eCassava Flour (whole root)\u003c\/th\u003e\n\u003cth\u003eTapioca Flour (starch only)\u003c\/th\u003e\n\u003cth\u003eWhole Wheat 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\u003e1.4\u003c\/td\u003e\n\u003ctd\u003e0.2\u003c\/td\u003e\n\u003ctd\u003e14.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre (g)\u003c\/td\u003e\n\u003ctd\u003e1.8\u003c\/td\u003e\n\u003ctd\u003e0.4\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eWheat Flour Substitution\u003c\/td\u003e\n\u003ctd\u003e1:1 (direct swap)\u003c\/td\u003e\n\u003ctd\u003eNot recommended alone\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrain-free?\u003c\/td\u003e\n\u003ctd\u003eYes (root vegetable)\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGI (approx.)\u003c\/td\u003e\n\u003ctd\u003e55–65\u003c\/td\u003e\n\u003ctd\u003e70+\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\"\u003eNutrition data: USDA FoodData Central. GI of cassava flour vs wheat: Adamczyk et al., Nutrients 2021.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Cassava Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRotis and tortillas\u003c\/strong\u003e — Direct 1:1 for wheat atta; cassava tortillas are especially pliable and soft\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePancakes and crepes\u003c\/strong\u003e — Use as-is; yields thin, flexible pancakes ideal for wraps\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCookies and muffins\u003c\/strong\u003e — Replace wheat flour 1:1; reduce liquid by 10–15% as cassava is more absorbent\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFried coatings\u003c\/strong\u003e — Excellent crispy coating for fried foods; gives a light, crunchy crust\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener\u003c\/strong\u003e — Adds body to soups and gravies; dissolve in cold water before adding to hot liquid\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678296232094,"sku":"CASSAVA_1","price":400.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Casava-Flour.jpg?v=1775487536"},{"product_id":"organic-jowar-flour-500g-sorghum-jonna-jola","title":"Organic Jowar Flour 500g | Sorghum | Jonna | Jola","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eSorghum (jowar) is the world's fifth most important cereal crop and India's primary dryland grain. With 165mg magnesium per 100g — the highest of any common Indian cereal — and a neutral, versatile flavour that makes it the easiest millet to adopt for everyday cooking, jowar flour is an ideal daily staple for the health-conscious Indian kitchen.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Jowar Flour?\u003c\/h2\u003e\n\u003cp\u003eJowar (Sorghum bicolor), also called jonna (Telugu), jola (Kannada), cholam (Tamil) and jwari (Marathi), is a staple cereal across the Deccan plateau. It is drought-tolerant, naturally gluten-free and has one of the mildest flavours among millets — making it the most accessible millet flour for those new to whole grain cooking. Our jowar flour is stone cold-milled from certified organic sorghum to preserve its magnesium-rich bran.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighest magnesium among cereals\u003c\/strong\u003e — 165mg per 100g (14.6% RDA per 30g), supporting 300+ enzymatic reactions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood protein\u003c\/strong\u003e — 10.4g per 100g for a gluten-free grain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDietary fibre\u003c\/strong\u003e — 7.2g per 100g for digestive health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNiacin (B3)\u003c\/strong\u003e — 3.7mg per 100g, essential for energy metabolism and skin health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIron\u003c\/strong\u003e — 4.4mg per 100g (7.6% RDA per 30g serving)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow phytic acid\u003c\/strong\u003e — lower than bajra or ragi, improving mineral bioavailability\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\u003c\/ul\u003e\n\n\u003ch2\u003eJowar vs Other Millets: Magnesium Content (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\u003e% RDA per 100g\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Organic Jowar Flour\u003c\/td\u003e\n\u003ctd\u003e165\u003c\/td\u003e\n\u003ctd\u003e48.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrganic Buckwheat Flour\u003c\/td\u003e\n\u003ctd\u003e251\u003c\/td\u003e\n\u003ctd\u003e73.8%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRagi Flour\u003c\/td\u003e\n\u003ctd\u003e137\u003c\/td\u003e\n\u003ctd\u003e40.3%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBajra Flour\u003c\/td\u003e\n\u003ctd\u003e137\u003c\/td\u003e\n\u003ctd\u003e40.3%\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\u003e40.6%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Rice Flour\u003c\/td\u003e\n\u003ctd\u003e23\u003c\/td\u003e\n\u003ctd\u003e6.8%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eSource: ICMR-NIN Nutritive Value of Indian Foods, 2017. Magnesium RDA (adult): 340mg\/day (FSSAI).\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Jowar Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJolada rotti\u003c\/strong\u003e — Karnataka-style thin roti; use boiling water for dough\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJowar bhakri\u003c\/strong\u003e — Maharashtrian thick flatbread; pat by hand, cook on tawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJowar dosa\u003c\/strong\u003e — Blend with urad dal and rice; ferment for lacy, crisp dosas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJowar porridge (ambali)\u003c\/strong\u003e — Thin porridge with buttermilk; traditional Deccan cooling drink\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultigrain blend\u003c\/strong\u003e — Mix 40% jowar + 40% whole wheat + 20% ragi for an everyday nutritious atta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free baking\u003c\/strong\u003e — Blend with besan and starch for cookies, muffins and pancakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"500g","offer_id":46678296297630,"sku":null,"price":99.0,"currency_code":"INR","in_stock":true},{"title":"2kg","offer_id":46678296330398,"sku":null,"price":396.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-Jowar-flour-2-kg-2.jpg?v=1775487543"},{"product_id":"organic-bajra-flour-500g","title":"Organic Bajra Flour 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003ePearl millet (bajra) has the highest iron content of any Indian cereal — 8mg per 100g, almost double that of whole wheat (4mg) and more than twice ragi (3.9mg). Combined with 11.6g protein and warming properties acknowledged in Ayurveda, bajra flour is one of the most nutritionally compelling everyday flours for Indian kitchens.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Bajra Flour?\u003c\/h2\u003e\n\u003cp\u003eBajra (Pennisetum glaucum), also called pearl millet, sajja (Telugu), kambu (Tamil) and bajri (Gujarati), is a drought-resistant crop grown predominantly in Rajasthan, Gujarat, Maharashtra and Andhra Pradesh. It has been cultivated in India for at least 2,000 years and remains a dietary staple in western India. Our bajra flour is stone cold-milled from certified organic pearl millet, preserving the iron-rich outer layers of the grain.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHighest iron among cereals\u003c\/strong\u003e — 8mg per 100g (14.1% RDA per 30g serving); vital for haemoglobin and energy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh protein\u003c\/strong\u003e — 11.6g per 100g, among the highest of any millet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood dietary fibre\u003c\/strong\u003e — 8.5g per 100g for digestive health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMagnesium and zinc\u003c\/strong\u003e — 137mg Mg and 3.1mg Zn per 100g support bone and immune 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\u003eLow to medium GI\u003c\/strong\u003e — approximately 55–70; suitable for diabetics\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBajra vs Other Flours: Iron Content (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eIron (mg)\u003c\/th\u003e\n\u003cth\u003e% of Adult Daily Requirement\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Organic Bajra Flour\u003c\/td\u003e\n\u003ctd\u003e8.0\u003c\/td\u003e\n\u003ctd\u003e47%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSattu (Roasted Bengal Gram)\u003c\/td\u003e\n\u003ctd\u003e9.1\u003c\/td\u003e\n\u003ctd\u003e54%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrganic Ragi Flour\u003c\/td\u003e\n\u003ctd\u003e3.9\u003c\/td\u003e\n\u003ctd\u003e23%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e4.0\u003c\/td\u003e\n\u003ctd\u003e24%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJowar Flour\u003c\/td\u003e\n\u003ctd\u003e4.4\u003c\/td\u003e\n\u003ctd\u003e26%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Rice Flour\u003c\/td\u003e\n\u003ctd\u003e0.7\u003c\/td\u003e\n\u003ctd\u003e4%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eSource: ICMR-NIN Nutritive Value of Indian Foods, 2017. RDA for iron (adult male): 17mg\/day (FSSAI).\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Bajra Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBajra bhakri\u003c\/strong\u003e — Thick traditional roti; pat by hand, cook on heavy tawa with ghee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBajra roti\u003c\/strong\u003e — Use hot water; add 20% jowar for easier handling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBajra khichdi\u003c\/strong\u003e — Slow-cooked with toor dal and vegetables; winter comfort food\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBajra papad\u003c\/strong\u003e — Traditional sun-dried wafers; deep-fry or roast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBajra porridge\u003c\/strong\u003e — Thin bajra flour with hot water and jaggery; traditional morning drink in Rajasthan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultigrain rotis\u003c\/strong\u003e — Blend 50% bajra with ragi and jowar for a balanced multi-millet roti\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"500g","offer_id":46678296363166,"sku":null,"price":99.0,"currency_code":"INR","in_stock":true},{"title":"500g (Pack of 2)","offer_id":46678296395934,"sku":null,"price":198.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/bajra-flour.jpg?v=1775487542"},{"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":"sprouted-wheat-flour-5kg","title":"Organic Sprouted Wheat Flour","description":"\u003ch2\u003e\u003cb\u003eDhatu’s Sprouted Wheat Flour: Unleashing Nutrient-Rich Goodness for Vibrant Living\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWelcome to Dhatu, where our Organic Sprouted Wheat Flour is a testament to the transformative power of sprouting and the commitment to nourishing your body with the purest ingredients. Sourced from the finest wheat grains and carefully sprouted, our Sprouted Flour e revitalizing benefits of Sprouted Grains.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eWhere to Buy Sprouted Wheat Flour?\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYou can buy Organic Sprouted Flour online here or from local shops in Bangalore, Delhi, Mysore, Chennai, and Kerala.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eTo sum up, the following are the benefits of using Sprouted Wheat Flour:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e\n\u003cb\u003eEnhanced Nutrient Absorption:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Sprouting wheat increases the availability of essential nutrients like vitamins B and C, folate, and essential amino acids, making them easier for the body to absorb.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \\n\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003esprouting process \u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e\n\u003cb\u003eBetter Digestibility:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e The sprouting process breaks down starches, making the flour lighter and more easily digestible, especially for those with mild gluten sensitivity.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e\n\u003cb\u003eImproved Antioxidant Levels:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Sprouting boosts the production of antioxidants, which help combat oxidative stress and protect cells from damage.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e\n\u003cb\u003eLower Glycemic Index:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Sprouted Wheat Flour has a lower glycemic index compared to regular wheat flour, making it a better option for blood sugar control.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" style=\"font-weight: 400;\"\u003e\n\u003cb\u003eRich in Enzymes:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e The sprouting process activates beneficial enzymes that support digestion and metabolic processes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSprouted Wheat Flour Benefits:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e🌾 \u003c\/span\u003e\u003cb\u003eSprouted Goodness:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Our Sprouted Wheat Atta undergoes a meticulous sprouting process, unlocking vital nutrients and increasing digestibility for a healthier you.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e🌱 \u003c\/span\u003e\u003cb\u003eNutrient-Rich Powerhouse:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Packed with enhanced vitamins, minerals, and enzymes, Dhatu’s Wheat Sprout Flour is a nutritional powerhouse supporting your well-being.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e🌿 \u003c\/span\u003e\u003cb\u003eVersatile and Flavorful:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Whether baking or cooking, our Sprouted Whole Wheat Flour adds a nutty flavor and light texture to your favorite recipes, making wholesome living delicious.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cb\u003eThe Dhatu Difference:\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e🌱 \u003c\/span\u003e\u003cb\u003eEthical Sourcing:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e We prioritize ethical and sustainable sourcing practices, ensuring that every bag of Sprouted Wheat atta contributes to a healthier planet.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e🧵 \u003c\/span\u003e\u003cb\u003eCulinary Inspiration:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Explore our curated collection of recipes and cooking tips, unlocking Dhatu’s Best Sprouted Wheat Flour's versatile ways to enhance your culinary creations.\u003c\/span\u003e \u003c\/p\u003e","brand":"Dhatu Organics","offers":[{"title":"1 kg ( Pack of 1 )","offer_id":46678297182366,"sku":null,"price":320.0,"currency_code":"INR","in_stock":true},{"title":"1 kg ( Pack of 2 )","offer_id":46678297215134,"sku":null,"price":640.0,"currency_code":"INR","in_stock":true},{"title":"5 kg ( Pack of 1 )","offer_id":46678297247902,"sku":null,"price":949.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Stock-2-13.jpg?v=1775487570"},{"product_id":"organic-ragi-flour-2kg-5kg","title":"Organic Ragi Flour 2kg |  5kg","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eSame certified organic stone-cold-milled ragi flour — in a family-sized bulk pack designed for daily millet cooking. At 364mg calcium per 100g, ragi flour beats milk by 3:1, making daily ragi rotis or porridge a powerful nutritional practice rather than just a dietary swap.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Bulk Ragi Flour?\u003c\/h2\u003e\n\u003cp\u003eFamilies that have made ragi a daily staple — for rotis, dosas, porridge or ladoos — go through 500g within 10–12 days. This bulk pack (available in 2kg and 5kg) ensures you never run out and lowers the per-gram cost significantly over repeat 500g purchases. The flour is identical in quality: certified organic, stone cold-milled, zero additives.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional calcium\u003c\/strong\u003e — 364mg per 100g, naturally occurring in the grain's outer coat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh dietary fibre\u003c\/strong\u003e — 11.5g per 100g for digestive health and satiety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow to medium GI\u003c\/strong\u003e — approximately 68–83, suitable for diabetics in moderation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIron and magnesium\u003c\/strong\u003e — 3.9mg and 137mg per 100g respectively\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\u003c\/ul\u003e\n\n\u003ch2\u003eStorage for Bulk Ragi Flour\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eStorage Method\u003c\/th\u003e\n\u003cth\u003eExpected Freshness\u003c\/th\u003e\n\u003cth\u003eTip\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAirtight container, room temp\u003c\/td\u003e\n\u003ctd\u003e3–4 months\u003c\/td\u003e\n\u003ctd\u003eAvoid direct sunlight and humidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eAirtight container, refrigerated\u003c\/td\u003e\n\u003ctd\u003e5–6 months\u003c\/td\u003e\n\u003ctd\u003eBest for coastal\/humid climates\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFreezer (sealed bag)\u003c\/td\u003e\n\u003ctd\u003eUp to 12 months\u003c\/td\u003e\n\u003ctd\u003eBring to room temp before use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eStone-milled whole grain flour retains live wheat germ oils — proper storage prevents oxidation and maintains nutritional quality.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Ragi Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDaily ragi roti\u003c\/strong\u003e — Knead with hot water; add 20% whole wheat for softer texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi dosa\u003c\/strong\u003e — Blend with urad dal, ferment overnight for lacy, crisp dosas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi ambali \/ porridge\u003c\/strong\u003e — Traditional Karnataka breakfast; mix with jaggery and warm milk\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi ladoo\u003c\/strong\u003e — Roasted ragi, jaggery and ghee; nutritious festive sweet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi mudde\u003c\/strong\u003e — Traditional steamed balls served with saaru (rasam) or curries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"2 kg","offer_id":46678297280670,"sku":null,"price":295.0,"currency_code":"INR","in_stock":true},{"title":"5 kg","offer_id":46678297313438,"sku":null,"price":725.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-Ragi-flour-2kg.jpg?v=1775487569"},{"product_id":"organic-sprouted-ragi-flour-1kg-2kg-packs","title":"Organic Sprouted Ragi Flour | 1kg \u0026 2kg Packs","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eThe same Nachani Satva — \u003cstrong\u003emore of it, better value\u003c\/strong\u003e. For families who use ragi flour daily for rotis, porridge, baby food, or laddoos, the 1kg and 2kg packs offer significantly better value without any compromise in quality.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Sprouted Ragi?\u003c\/h2\u003e\n\u003cp\u003eRagi (finger millet) has the highest calcium content of any cereal — 364mg per 100g, more than milk. But ragi also contains tannins and phytic acid, antinutrients that bind to calcium and iron and block their absorption. Sprouting reduces these antinutrients by 50–70%, transforming ragi from a food that merely contains calcium into one that actually delivers it. This is why the sprouted form — Nachani Satva — is the traditional preparation used in Indian households for babies, the elderly, and those managing diabetes or osteoporosis.\u003c\/p\u003e\n\n\u003ch2\u003eWhy the Bulk Pack?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest price per gram\u003c\/strong\u003e — maximum value for daily ragi users\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFamily-sized\u003c\/strong\u003e — ideal for households making ragi porridge, rotis, or baby food regularly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdentical quality\u003c\/strong\u003e — same certified organic, sprouted, cold-milled flour as the 500g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReduced packaging waste\u003c\/strong\u003e — one large pack over multiple small ones\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, served with sambar or rasam\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi dosa and uttapam\u003c\/strong\u003e — mix with rice and urad dal batter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRagi roti \/ bhakri\u003c\/strong\u003e — knead with hot water, roll and cook on tawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby food\u003c\/strong\u003e — thin with milk or water to appropriate 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\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eHow long does a 2kg pack last?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eFor a family of four using ragi daily in porridge or rotis, a 2kg pack typically lasts 3–4 weeks. Store in an airtight container away from moisture. Best consumed within 3 months of opening.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs the quality the same as the 500g?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — identical. Same certified organic ragi, same sprouting process, same cold milling. The only difference is pack size and price per gram.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eCan I use ragi flour for everyday cooking replacing wheat?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes, especially for rotis and porridges. Ragi dough handles differently from wheat — it does not have gluten so it does not stretch. Knead with hot water for best results. Many South Indian households use ragi as a primary grain and do not miss wheat at all.\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 a traditional first food for infants in Maharashtra and Karnataka, used for generations. Suitable from 6 months with appropriate thinning. Consult your paediatrician for quantities.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"1 kg","offer_id":46678297542814,"sku":null,"price":320.0,"currency_code":"INR","in_stock":true},{"title":"2 kg","offer_id":46678297575582,"sku":null,"price":630.0,"currency_code":"INR","in_stock":true},{"title":"5 kg","offer_id":46797136461982,"sku":null,"price":999.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/11.jpg?v=1776503334"},{"product_id":"sprouted-bajra-flour","title":"Sprouted Bajra Flour","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eBajra has the \u003cstrong\u003ehighest iron content of any millet\u003c\/strong\u003e — 8mg per 100g, 44% of your daily requirement. Sprouting then unlocks that iron by dissolving the phytic acid that blocks its absorption. The most effective iron-rich flour in your kitchen.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Sprouted Bajra Flour?\u003c\/h2\u003e\n\u003cp\u003eBajra (pearl millet) has been a staple of Rajasthani, Gujarati, and Haryanvi kitchens for thousands of years — a robust, drought-resistant crop that thrives where wheat cannot. It is particularly prized in winter for its warming, energy-dense nature. Sprouted Bajra Flour starts with whole pearl millet that is germinated to activate enzymes, reduce antinutrients, and improve mineral bioavailability — then gently dried and stone-ground. The result is a flour that delivers bajra's exceptional iron content in a form your body can actually absorb.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e8mg iron per 100g (44% DV)\u003c\/strong\u003e — exceptional for a plant-based iron source, ideal for anaemia management\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSprouting boosts iron absorption\u003c\/strong\u003e — phytic acid reduced by up to 50%, making iron far more bioavailable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh in healthy fats (5g)\u003c\/strong\u003e — unlike other millets, bajra contains beneficial unsaturated fats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3.1mg zinc per 100g\u003c\/strong\u003e — supports immunity, wound healing, and skin health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e137mg magnesium\u003c\/strong\u003e — supports sleep, muscle function, and cardiovascular health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — safe for coeliac and gluten-sensitive individuals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarming grain\u003c\/strong\u003e — traditionally consumed in winter for its thermogenic properties in Ayurveda\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBajra roti \/ bhakri\u003c\/strong\u003e — the classic Rajasthani staple, served with ghee and jaggery or dal baati\u003c\/li\u003e\n\u003cli\u003eMake bajra khichdi with moong dal for a warming, protein-rich meal\u003c\/li\u003e\n\u003cli\u003eUse in gluten-free flatbreads and wraps\u003c\/li\u003e\n\u003cli\u003eMake traditional Rajasthani rabri (bajra porridge) for breakfast\u003c\/li\u003e\n\u003cli\u003eMix with jowar and ragi flour for a nutritious multigrain roti\u003c\/li\u003e\n\u003cli\u003eUse in laddoos with jaggery and sesame seeds\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhy is bajra considered a winter grain?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eIn Ayurveda and traditional nutrition, bajra is classified as a warming, heating grain that increases body temperature and provides dense caloric energy — ideal for the cold months when the body requires more energy to maintain warmth. In North and West India, bajra rotis with ghee are a winter staple consumed specifically during colder months.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eCan bajra roti be made as easily as wheat roti?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eBajra roti (bhakri) has a different technique — it is typically hand-patted rather than rolled, as the dough lacks gluten and tears when rolled thin. Knead with warm water until the dough is smooth. Some people mix in a small amount of whole wheat flour (10–15%) to make rolling easier while retaining bajra's nutritional benefits.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs it good for iron deficiency and anaemia?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — sprouted bajra flour is one of the best plant-based sources of iron at 8mg per 100g with improved bioavailability. Consuming it with Vitamin C-rich foods (lemon juice, tomatoes, amla) further enhances iron absorption. It is widely recommended in Indian nutritional practice for managing iron deficiency anaemia.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs bajra suitable for diabetics?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — bajra has a moderate glycaemic index (around 55) which is further improved in the sprouted form. Its high fibre (8g) and fat content slow starch digestion. Pearl millet is considered one of the better grain choices for diabetes management in traditional Indian medicine.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"500g","offer_id":46678297608350,"sku":null,"price":160.0,"currency_code":"INR","in_stock":true},{"title":"2 kg","offer_id":46678297641118,"sku":null,"price":535.0,"currency_code":"INR","in_stock":true},{"title":"1 kg","offer_id":46678297673886,"sku":null,"price":280.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/10.jpg?v=1776502858"},{"product_id":"organic-brown-rice-flour-certified-organic-500g","title":"Organic Brown Rice Flour, Certified Organic, 500g","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eBrown rice flour is white rice flour with its nutritional soul intact — the bran that carries 6x more fibre, 6x more magnesium, 22% more protein, natural vitamin E, and rice bran oil. Our certified organic whole grain brown rice flour is stone cold-milled to preserve every nutrient layer the bran has to offer.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Brown Rice Flour?\u003c\/h2\u003e\n\u003cp\u003eBrown rice flour is milled from whole grain rice that retains its bran and germ layers — the nutritious outer portions that are removed to produce white rice. The bran contains dietary fibre, B vitamins (thiamine, niacin, B6), vitamin E, magnesium, and natural rice bran oil with gamma-oryzanol (an antioxidant compound unique to rice bran). Our certified organic brown rice flour is stone cold-milled to preserve these heat-sensitive compounds.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e6x more fibre than white rice flour\u003c\/strong\u003e — 3.5g per 100g (1.1g per 30g serving) from intact bran\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e6x more magnesium\u003c\/strong\u003e — 143mg per 100g (12.6% RDA per 30g serving) from bran layer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e22% more protein\u003c\/strong\u003e — 7.2g vs 5.9g per 100g compared to white rice flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGamma-oryzanol\u003c\/strong\u003e — antioxidant unique to rice bran; studied for cholesterol support\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 — bran slows starch digestion (GI ~55–65 vs 72–85)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBrown Rice vs White Rice Flour: Nutritional Comparison (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eDhatu Brown Rice Flour\u003c\/th\u003e\n\u003cth\u003eWhite Rice Flour\u003c\/th\u003e\n\u003cth\u003eImprovement\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre (g)\u003c\/td\u003e\n\u003ctd\u003e3.5\u003c\/td\u003e\n\u003ctd\u003e0.4\u003c\/td\u003e\n\u003ctd\u003e+775%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eMagnesium (mg)\u003c\/td\u003e\n\u003ctd\u003e143\u003c\/td\u003e\n\u003ctd\u003e23\u003c\/td\u003e\n\u003ctd\u003e+522%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein (g)\u003c\/td\u003e\n\u003ctd\u003e7.2\u003c\/td\u003e\n\u003ctd\u003e5.9\u003c\/td\u003e\n\u003ctd\u003e+22%\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\u003e0.7\u003c\/td\u003e\n\u003ctd\u003e+114%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGI (approx.)\u003c\/td\u003e\n\u003ctd\u003e55–65\u003c\/td\u003e\n\u003ctd\u003e72–85\u003c\/td\u003e\n\u003ctd\u003eLower is better\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. GI values: Atkinson et al., Diabetes Care 2008.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Brown Rice Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown rice dosa\u003c\/strong\u003e — Blend with urad dal (4:1); slightly earthier taste, nutritious dosas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free baking\u003c\/strong\u003e — Use in muffins, cookies and bread; mild flavour does not dominate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown rice roti\u003c\/strong\u003e — Mix with hot water; add cumin and sesame seeds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePorridge\u003c\/strong\u003e — Cook with milk, banana and cinnamon for a nutritious, filling breakfast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free pizza base\u003c\/strong\u003e — Blend with tapioca and psyllium husk for a crisp, chewy crust\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"500g","offer_id":46678297706654,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true},{"title":"1kg","offer_id":46678297739422,"sku":null,"price":300.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Brown-Rice-flour.jpg?v=1775487579"},{"product_id":"organic-unbleached-maida-flour-500g-chemical-free","title":"Organic Unbleached Maida Flour, 500g | Chemical-Free","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eEvery bag of conventional white maida in India was bleached. Chlorine dioxide, benzoyl peroxide, or both — applied to turn naturally cream-coloured wheat flour an artificial white. Dhatu's unbleached maida skips every chemical: it is certified organic wheat, refined in the traditional way, aged naturally to cream-white. Same functionality, zero bleaching agents.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Unbleached Maida?\u003c\/h2\u003e\n\u003cp\u003eMaida is refined wheat flour — the starchy endosperm of wheat, separated from the bran and germ during milling. Conventional maida is then treated with bleaching chemicals (primarily chlorine dioxide or benzoyl peroxide) to achieve an artificially white appearance and to accelerate gluten maturation. These chemicals react with the natural pigments in flour (xanthophylls) and leave residues detectable in finished flour. Dhatu's unbleached maida uses certified organic wheat that is refined without bleaching, allowing natural ageing to develop the flour's gluten structure over time. The result is a cream-coloured, chemica-lly clean all-purpose flour.\u003c\/p\u003e\n\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eZero bleaching agents\u003c\/strong\u003e — no chlorine dioxide, no benzoyl peroxide, no potassium bromate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified organic wheat\u003c\/strong\u003e — grown without synthetic pesticides or fertilisers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural cream colour\u003c\/strong\u003e — the natural colour of unbleached wheat flour; not artificially whitened\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo preservatives or additives\u003c\/strong\u003e — pure refined wheat flour, nothing added\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdentical functionality\u003c\/strong\u003e — performs exactly like bleached maida in all Indian and baking applications\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBetter flavour\u003c\/strong\u003e — many bakers describe unbleached flour as having a more \"wheaty,\" complex flavour base\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBleached vs Unbleached Maida: What's the Difference?\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eParameter\u003c\/th\u003e\n\u003cth\u003eDhatu Unbleached Maida\u003c\/th\u003e\n\u003cth\u003eConventional Bleached Maida\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003eCream-white (natural)\u003c\/td\u003e\n\u003ctd\u003eBright white (artificial)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eBleaching agents\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003ctd\u003eChlorine dioxide, benzoyl peroxide\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePotassium bromate\u003c\/td\u003e\n\u003ctd\u003eAbsent\u003c\/td\u003e\n\u003ctd\u003eHistorically present (banned India 2016)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTaste\u003c\/td\u003e\n\u003ctd\u003eMild wheaty flavour\u003c\/td\u003e\n\u003ctd\u003eNeutral \/ slightly chemical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrganic certified\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003ePotassium bromate classification: IARC Monograph Vol. 73, 1999 (classified as possibly carcinogenic to humans, Group 2B). FSSAI banned potassium bromate in India via Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2016.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Unbleached Maida\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePuri and bhatura\u003c\/strong\u003e — Deep-fries beautifully; natural wheat flavour enhances taste\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaan and kulcha\u003c\/strong\u003e — Excellent stretch and bubbling on tandoor or tawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCakes and pastries\u003c\/strong\u003e — Use wherever all-purpose flour is called for; identical performance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta and noodles\u003c\/strong\u003e — Superior to bleached maida for pasta; more natural flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourdough starter\u003c\/strong\u003e — Retains more natural microflora from the grain; better starter activity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"2","offer_id":46678297772190,"sku":null,"price":300.0,"currency_code":"INR","in_stock":true},{"title":"3","offer_id":46678297804958,"sku":null,"price":450.0,"currency_code":"INR","in_stock":true},{"title":"1","offer_id":46678297837726,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Unbleached-maida.jpg?v=1775487587"},{"product_id":"barley-flour-500g-natural-stone-ground","title":"Barley Flour 500g – Natural, Stone-Ground","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eBarley flour contains approximately 7g of beta-glucan per 100g — a soluble dietary fibre found in high concentration in barley. The European Food Safety Authority and food science authorities both approve the claim that 3g beta-glucan per day \"contributes to maintenance of normal blood dietary fibre content levels.\" A 90g serving of barley flour delivers this target dose.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Barley Flour (Jau Atta)?\u003c\/h2\u003e\n\u003cp\u003eBarley (Hordeum vulgare), called jau or jav in Hindi and yava in Sanskrit, is one of humanity's oldest cultivated grains. In India, it is used for traditional preparations including sattu (when roasted), Tibetan tsampa porridge, and jau ki roti. Modern nutrition science has identified barley's beta-glucan as one of the most potent dietary fibre-rich agents available from food sources. Our barley flour is stone cold-milled from certified organic barley to preserve its extraordinary fibre content.\u003c\/p\u003e\n\n\u003ch2\u003eKey Nutritional Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional dietary fibre\u003c\/strong\u003e — 17.3g per 100g, the highest of any common grain flour (5.2g per 30g serving, 20.8% RDA)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeta-glucan\u003c\/strong\u003e — approximately 7g per 100g; traditionally used to reduce LDL dietary fibre content\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood protein\u003c\/strong\u003e — 12.5g per 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIron\u003c\/strong\u003e — 5mg per 100g (8.8% RDA per 30g serving)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNiacin (B3)\u003c\/strong\u003e — 4.6mg per 100g (8.6% RDA per 30g) for energy metabolism\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow GI\u003c\/strong\u003e — approximately 28–40; among the lowest of all grains\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBarley vs Other Flours: Dietary Fibre (per 100g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eFlour\u003c\/th\u003e\n\u003cth\u003eTotal Fibre (g)\u003c\/th\u003e\n\u003cth\u003eBeta-Glucan (g)\u003c\/th\u003e\n\u003cth\u003eGI\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Organic Barley Flour\u003c\/td\u003e\n\u003ctd\u003e17.3\u003c\/td\u003e\n\u003ctd\u003e~7\u003c\/td\u003e\n\u003ctd\u003e28–40\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOats Flour\u003c\/td\u003e\n\u003ctd\u003e10.6\u003c\/td\u003e\n\u003ctd\u003e~5\u003c\/td\u003e\n\u003ctd\u003e55–65\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhole Wheat Atta\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e69–71\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRagi Flour\u003c\/td\u003e\n\u003ctd\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e68–83\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Rice Flour\u003c\/td\u003e\n\u003ctd\u003e0.4\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e72–85\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eBeta-glucan data: Lazaridou \u0026amp; Biliaderis, Journal of Cereal Science 2007. GI: Atkinson et al., Diabetes Care 2008. Fibre: ICMR-NIN 2017.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Barley Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJau ki roti\u003c\/strong\u003e — Blend 50% barley + 50% whole wheat atta; cook on medium tawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup thickener\u003c\/strong\u003e — Add 1–2 tbsp barley flour to vegetable or lentil soups; simmer 10 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMultigrain atta blend\u003c\/strong\u003e — Replace 20–30% of regular atta with barley flour for added fibre in everyday rotis\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePorridge\u003c\/strong\u003e — Cook barley flour with milk and jaggery for a thick, nutritious breakfast porridge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e — Add to muffins, cookies and bread for fibre enrichment (up to 25% of total flour)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"500g x 1","offer_id":46678297870494,"sku":"BARL_500g","price":240.0,"currency_code":"INR","in_stock":true},{"title":"500g x 2","offer_id":46678297903262,"sku":"BARL_500G2","price":480.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Barley-Flour-500g.jpg?v=1775487585"},{"product_id":"oats-flour-300g-100-natural-stone-ground","title":"Oats Flour 300g – 100% Natural, Stone-Ground","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cp class=\"dpp-hero\"\u003eOats flour contains approximately 5g of beta-glucan per 100g — a soluble fibre with FDA-approved evidence for LDL cholesterol reduction (with a daily intake of 3g from oats). Combined with 16.9g protein per 100g, one of the lowest GIs of any grain, and a mild, crowd-pleasing flavour, oats flour is one of the most versatile health flours for modern Indian kitchens.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Stone-Ground Oats Flour?\u003c\/h2\u003e\n\u003cp\u003eOats flour is simply whole oats (Avena sativa) stone-milled into a fine powder, retaining the bran, germ and endosperm of the whole grain. Unlike rolled oats, oats flour integrates seamlessly into liquid batters and doughs without visible flakes. Our oats flour is stone cold-milled without heat treatment, preserving the natural beta-glucan, vitamin E (from oat germ) and the mild, sweet nuttiness that makes oats uniquely palatable.\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 — 16.9g per 100g (5.1g per 30g serving); comparable to meat and legumes for a grain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeta-glucan\u003c\/strong\u003e — approximately 5g per 100g; FDA-approved for cholesterol reduction claims\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh dietary fibre\u003c\/strong\u003e — 10.6g per 100g for sustained satiety and gut health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow GI\u003c\/strong\u003e — approximately 55–65; one of the lower-GI grain flours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMagnesium\u003c\/strong\u003e — 177mg per 100g (15.6% RDA per 30g), supporting muscle function and blood pressure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIron\u003c\/strong\u003e — 4.7mg per 100g (8.1% RDA per 30g serving)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eOats Flour vs Other High-Fibre 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\u003eFibre (g)\u003c\/th\u003e\n\u003cth\u003eBeta-Glucan (g)\u003c\/th\u003e\n\u003cth\u003eGI\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"rte-highlight\"\u003e\n\u003ctd\u003eDhatu Oats Flour\u003c\/td\u003e\n\u003ctd\u003e16.9\u003c\/td\u003e\n\u003ctd\u003e10.6\u003c\/td\u003e\n\u003ctd\u003e~5\u003c\/td\u003e\n\u003ctd\u003e55–65\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBarley Flour\u003c\/td\u003e\n\u003ctd\u003e12.5\u003c\/td\u003e\n\u003ctd\u003e17.3\u003c\/td\u003e\n\u003ctd\u003e~7\u003c\/td\u003e\n\u003ctd\u003e28–40\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\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e69–71\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\u003e11.5\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e68–83\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBesan\u003c\/td\u003e\n\u003ctd\u003e22.5\u003c\/td\u003e\n\u003ctd\u003e10.8\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e22–32\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"dpp-source\"\u003eBeta-glucan data: USDA FoodData Central; Tiwari \u0026amp; Cummins, Trends in Food Science and Technology 2011. GI: Atkinson et al., Diabetes Care 2008. Protein: USDA FoodData Central.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use Oats Flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOats pancakes\u003c\/strong\u003e — Mix 1 cup oats flour, 1 banana, 2 eggs; cook in coconut oil for protein-rich pancakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOats roti\u003c\/strong\u003e — Blend 50% oats flour + 50% whole wheat atta; cook on medium tawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOats porridge\u003c\/strong\u003e — Cook 3 tbsp flour in 200ml milk, whisking constantly; thickens quickly into creamy porridge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMuffins and cookies\u003c\/strong\u003e — Replace 30–40% of wheat flour for added fibre and protein\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOvernight oats smoothie\u003c\/strong\u003e — Blend 2 tbsp raw oats flour in cold milk with banana, honey and peanut butter; no cooking needed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy bars\u003c\/strong\u003e — Mix with jaggery, peanut butter, seeds and dry fruits; press and refrigerate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"300g x 1","offer_id":46678297936030,"sku":"OATS_F300g","price":120.0,"currency_code":"INR","in_stock":true},{"title":"300g x 2","offer_id":46678297968798,"sku":null,"price":240.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Oats-flour-1.jpg?v=1775487587"},{"product_id":"organic-sprouted-wheat-flour-500g-improved-digestion","title":"Organic Sprouted Wheat Flour 500g | Improved Digestion","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eWheat doesn't have to be the enemy of digestion. \u003cstrong\u003eSprouting changes the gluten structure\u003c\/strong\u003e, breaks down phytic acid, and pre-digests starch — making this whole wheat flour dramatically easier on the gut than conventional atta.\u003c\/p\u003e\n\n\u003ch2\u003eWhat Sprouting Does to Wheat\u003c\/h2\u003e\n\u003cp\u003eWhen wheat germinates, three important things happen. First, phytic acid — which blocks the absorption of iron, zinc, and magnesium — is broken down by up to 40%. Second, amylase enzymes begin pre-digesting starches, reducing the glycaemic load. Third, and most significantly, gluten proteins (specifically gliadin) are partially broken down into smaller peptides by the sprouting process — the structure that most people find difficult to digest is simplified, making sprouted wheat far gentler on the digestive system than conventional flour. This does not make it gluten-free, but it makes it meaningfully easier to digest for non-coeliac gluten-sensitive individuals.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModified gluten structure\u003c\/strong\u003e — easier to digest than conventional whole wheat for most people\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e14g protein per 100g\u003c\/strong\u003e — higher than most commercial attas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e11g dietary fibre\u003c\/strong\u003e — complete whole grain, nothing removed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReduced phytic acid\u003c\/strong\u003e — better absorption of iron (4mg), zinc (3mg), and magnesium (138mg)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower effective glycaemic load\u003c\/strong\u003e — starch pre-digestion by enzymes slows glucose release\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified organic\u003c\/strong\u003e — no synthetic pesticides, herbicides, or chemical fertilisers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% whole grain\u003c\/strong\u003e — bran, germ, and endosperm all intact\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eUse as a direct 1:1 replacement for regular atta in rotis and phulkas\u003c\/li\u003e\n\u003cli\u003eUse in parathas, naan, and stuffed breads\u003c\/li\u003e\n\u003cli\u003eBlend with other flours for bread, muffins, and pancakes\u003c\/li\u003e\n\u003cli\u003eUse in pasta dough for a whole wheat pasta\u003c\/li\u003e\n\u003cli\u003eMake seviyan, puri, and traditional Indian breads\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs sprouted wheat flour gluten-free?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eNo. Sprouting modifies the gluten structure and makes wheat easier to digest for many people, but it does not eliminate gluten. People with coeliac disease must avoid this product. For gluten-sensitive individuals (non-coeliac), sprouted wheat is often much better tolerated than conventional wheat — but individual responses vary.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eDoes it make softer rotis than regular atta?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eMany people find that sprouted wheat rotis are softer and stay softer for longer. The modified starch structure (partially pre-digested by enzymes) holds moisture differently from conventional flour. Knead with slightly more water than usual and allow to rest for 20 minutes before rolling.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs it whole grain?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — 100% whole grain. The bran, germ, and endosperm are all retained. Nothing is removed or refined. The fibre content (11g per 100g) confirms this.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhy does it taste different from regular atta?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eSprouted wheat flour has a slightly sweeter, nuttier flavour compared to conventional atta. This comes from the enzyme activity during sprouting that converts some starch into natural sugars and develops more complex flavour compounds. Most people find it more flavourful, not less.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eDoes it have a shorter shelf life?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eSprouted flour can be more prone to oxidation than conventional flour due to the activated germ and higher fat content. Store in an airtight container in a cool, dry place and use within 3 months of opening. Refrigeration extends freshness during hot months.\u003c\/p\u003e\u003c\/details\u003e\n\n\n\u003cdiv style=\"margin-top:52px;padding-top:40px;border-top:2px solid #EDE8DE;\"\u003e\n\n\u003ch2\u003ePhytic Acid Reduction: How Processing Methods Compare\u003c\/h2\u003e\n\u003cp style=\"font-size:15px;color:#6b5e52;line-height:1.75;margin-bottom:28px;\"\u003eNot all methods of preparing grain are equally effective at reducing phytic acid. The chart below compares how much phytic acid each method removes, based on peer-reviewed research. Ranges reflect variation across grain types, duration, and study conditions.\u003c\/p\u003e\n\n\u003cdiv style=\"margin:0 0 32px;\"\u003e\n\n  \u003cdiv style=\"display:flex;margin-bottom:6px;\"\u003e\n    \u003cdiv style=\"flex:1;font-size:11px;color:#bbb;text-align:left;\"\u003e0%\u003c\/div\u003e\n    \u003cdiv style=\"flex:1;font-size:11px;color:#bbb;text-align:center;\"\u003e25%\u003c\/div\u003e\n    \u003cdiv style=\"flex:1;font-size:11px;color:#bbb;text-align:center;\"\u003e50%\u003c\/div\u003e\n    \u003cdiv style=\"flex:1;font-size:11px;color:#bbb;text-align:center;\"\u003e75%\u003c\/div\u003e\n    \u003cdiv style=\"flex:1;font-size:11px;color:#bbb;text-align:right;\"\u003e100%\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:20px;\"\u003e\n    \u003cdiv style=\"display:flex;justify-content:space-between;align-items:baseline;margin-bottom:6px;\"\u003e\n      \u003cspan style=\"font-size:14px;font-weight:700;color:#1C1812;\"\u003e🔥 Roasting (dry heat)\u003c\/span\u003e\n      \u003cspan style=\"font-size:12px;font-weight:600;color:#8a7d6e;background:#F5F2EC;padding:2px 12px;border-radius:20px;border:1px solid #EDE8DE;\"\u003e0 – 10%\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"position:relative;height:22px;background:#F0EDEA;border-radius:6px;overflow:hidden;\"\u003e\n      \u003cdiv style=\"position:absolute;left:25%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:50%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:75%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:0;width:10%;height:100%;background:#c5b49a;border-radius:6px;\"\u003e\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cp style=\"font-size:11px;color:#aaa;margin:5px 0 0;font-style:italic;\"\u003eHeat deactivates phytase before it can act. Phytic acid itself is thermostable — near-zero reduction.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:20px;\"\u003e\n    \u003cdiv style=\"display:flex;justify-content:space-between;align-items:baseline;margin-bottom:6px;\"\u003e\n      \u003cspan style=\"font-size:14px;font-weight:700;color:#1C1812;\"\u003e💧 Soaking \/ Activation\u003c\/span\u003e\n      \u003cspan style=\"font-size:12px;font-weight:600;color:#8a7d6e;background:#F5F2EC;padding:2px 12px;border-radius:20px;border:1px solid #EDE8DE;\"\u003e10 – 30%\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"position:relative;height:22px;background:#F0EDEA;border-radius:6px;overflow:hidden;\"\u003e\n      \u003cdiv style=\"position:absolute;left:25%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:50%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:75%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:10%;width:20%;height:100%;background:#CC9966;border-radius:6px;opacity:0.5;\"\u003e\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cp style=\"font-size:11px;color:#aaa;margin:5px 0 0;font-style:italic;\"\u003eLeaches some phytate into soak water. Does not trigger the enzyme cascade that germination activates. More effective in legumes than cereals.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:20px;\"\u003e\n    \u003cdiv style=\"display:flex;justify-content:space-between;align-items:baseline;margin-bottom:6px;\"\u003e\n      \u003cspan style=\"font-size:14px;font-weight:700;color:#1C1812;\"\u003e🌿 Sprouting \/ Germination \u003cspan style=\"font-size:11px;color:#CC9966;font-weight:700;margin-left:6px;\"\u003e► this product\u003c\/span\u003e\u003c\/span\u003e\n      \u003cspan style=\"font-size:12px;font-weight:700;color:#CC9966;background:#FAF7F2;padding:2px 12px;border-radius:20px;border:1px solid #CC9966;\"\u003e20 – 60%\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"position:relative;height:22px;background:#F0EDEA;border-radius:6px;overflow:hidden;\"\u003e\n      \u003cdiv style=\"position:absolute;left:25%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:50%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:75%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:20%;width:40%;height:100%;background:#CC9966;opacity:0.22;\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:30%;width:20%;height:100%;background:#CC9966;opacity:0.85;border-radius:2px;\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:calc(40% - 2px);width:4px;height:100%;background:#1C1812;border-radius:2px;\"\u003e\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cp style=\"font-size:11px;color:#8a7d6e;margin:5px 0 0;font-style:italic;\"\u003e▮ Solid gold band = wheat-specific range (30–50%). ▮ Black marker = 40%, the figure cited above. ▮ Faint band = full cereal range (20–60%).\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:8px;\"\u003e\n    \u003cdiv style=\"display:flex;justify-content:space-between;align-items:baseline;margin-bottom:6px;\"\u003e\n      \u003cspan style=\"font-size:14px;font-weight:700;color:#1C1812;\"\u003e🦠 Fermentation (sourdough \/ lacto)\u003c\/span\u003e\n      \u003cspan style=\"font-size:12px;font-weight:700;color:#2E7D32;background:#F1F8F0;padding:2px 12px;border-radius:20px;border:1px solid #c3e6c3;\"\u003e50 – 90%\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv style=\"position:relative;height:22px;background:#F0EDEA;border-radius:6px;overflow:hidden;\"\u003e\n      \u003cdiv style=\"position:absolute;left:25%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:50%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:75%;top:0;bottom:0;width:1px;background:rgba(0,0,0,0.1);\"\u003e\u003c\/div\u003e\n      \u003cdiv style=\"position:absolute;left:50%;width:40%;height:100%;background:#2E7D32;border-radius:6px;opacity:0.6;\"\u003e\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cp style=\"font-size:11px;color:#aaa;margin:5px 0 0;font-style:italic;\"\u003eMost effective method. Lactic acid bacteria lower pH, maximising phytase activity and producing organic acids that further chelate phytate. Sourdough wheat can lose 60–90%.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv style=\"background:#FAF7F2;border:1px solid #EDE8DE;border-radius:14px;padding:24px 28px;margin:0 0 32px;\"\u003e\n  \u003cp style=\"font-size:11px;font-weight:700;letter-spacing:0.14em;text-transform:uppercase;color:#CC9966;margin:0 0 14px;\"\u003eAdditional Notes on Range \u0026amp; Context\u003c\/p\u003e\n  \u003cul style=\"margin:0;padding-left:18px;font-size:13px;color:#5a4e44;line-height:1.9;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003eWhy a range, not a single number:\u003c\/strong\u003e Phytic acid reduction in wheat depends on sprouting duration (3–7 days), temperature, moisture, and variety. Shorter sprouts (2–3 days) yield 20–35%; well-developed sprouts (5–7 days) can reach 50–60%.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eIs 40% accurate?\u003c\/strong\u003e Yes — it sits in the middle of the wheat-specific literature range (30–50%) and reflects median findings across wheat germination studies. It is neither a floor nor an inflated ceiling.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eRoasting does not reduce phytate:\u003c\/strong\u003e Phytase is denatured at temperatures above ~70°C before it can act on its substrate. Phytic acid itself survives roasting temperatures intact.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFermentation outperforms sprouting\u003c\/strong\u003e because lactic acid bacteria both activate phytase and lower dough pH, creating ideal conditions for phytate breakdown. Sourdough achieves 60–90% reduction.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eThe practical ceiling:\u003c\/strong\u003e Complete elimination of phytic acid through food processing alone is not achievable. A 30–50% reduction via sprouting meaningfully improves mineral bioavailability without supplementation.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"margin-top:8px;\"\u003e\n  \u003cp style=\"font-size:11px;font-weight:700;letter-spacing:0.14em;text-transform:uppercase;color:#8a7d6e;margin:0 0 14px;\"\u003eScientific References\u003c\/p\u003e\n  \u003col style=\"font-size:12px;color:#6b5e52;line-height:2.1;padding-left:18px;margin:0;\"\u003e\n    \u003cli\u003eLiang, J., Han, B.Z., Nout, M.J.R. \u0026amp; Hamer, R.J. (2008). Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. \u003cem\u003eFood Chemistry\u003c\/em\u003e, 110(4), 821–828. \u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2008.02.069\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#CC9966;text-decoration:none;border-bottom:1px solid #e8c99a;\"\u003edoi:10.1016\/j.foodchem.2008.02.069\u003c\/a\u003e\n\u003c\/li\u003e\n    \u003cli\u003eGreiner, R. \u0026amp; Konietzny, U. (2006). Phytase for food application. \u003cem\u003eFood Technology and Biotechnology\u003c\/em\u003e, 44(2), 125–140. \u003ca href=\"https:\/\/hrcak.srce.hr\/7175\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#CC9966;text-decoration:none;border-bottom:1px solid #e8c99a;\"\u003ehrcak.srce.hr\/7175\u003c\/a\u003e\n\u003c\/li\u003e\n    \u003cli\u003eKumar, V., Sinha, A.K., Makkar, H.P.S. \u0026amp; Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: A review. \u003cem\u003eFood Chemistry\u003c\/em\u003e, 120(4), 945–959. \u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2009.11.052\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#CC9966;text-decoration:none;border-bottom:1px solid #e8c99a;\"\u003edoi:10.1016\/j.foodchem.2009.11.052\u003c\/a\u003e\n\u003c\/li\u003e\n    \u003cli\u003eHurrell, R.F., Juillerat, M.A., Reddy, M.B., Lynch, S.R., Dassenko, S.A. \u0026amp; Cook, J.D. (1992). Soy protein, phytate, and iron absorption in humans. \u003cem\u003eAmerican Journal of Clinical Nutrition\u003c\/em\u003e, 56(3), 573–578. \u003ca href=\"https:\/\/doi.org\/10.1093\/ajcn\/56.3.573\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#CC9966;text-decoration:none;border-bottom:1px solid #e8c99a;\"\u003edoi:10.1093\/ajcn\/56.3.573\u003c\/a\u003e\n\u003c\/li\u003e\n    \u003cli\u003eFrontela, C., Ros, G. \u0026amp; Martínez, C. (2011). Phytic acid content and \"in vitro\" iron, calcium and zinc bioavailability in flours and biscuits. \u003cem\u003eJournal of Cereal Science\u003c\/em\u003e, 54(1), 122–128. \u003ca href=\"https:\/\/doi.org\/10.1016\/j.jcs.2011.04.007\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#CC9966;text-decoration:none;border-bottom:1px solid #e8c99a;\"\u003edoi:10.1016\/j.jcs.2011.04.007\u003c\/a\u003e\n\u003c\/li\u003e\n    \u003cli\u003eLopez, H.W., Leenhardt, F., Coudray, C. \u0026amp; Remesy, C. (2002). Minerals and phytic acid interactions: Is it a real problem for human nutrition? \u003cem\u003eInternational Journal of Food Science \u0026amp; Technology\u003c\/em\u003e, 37(7), 727–739. \u003ca href=\"https:\/\/doi.org\/10.1046\/j.1365-2621.2002.00557.x\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#CC9966;text-decoration:none;border-bottom:1px solid #e8c99a;\"\u003edoi:10.1046\/j.1365-2621.2002.00557.x\u003c\/a\u003e\n\u003c\/li\u003e\n    \u003cli\u003eKatina, K., Laitila, A., Juvonen, R., Liukkonen, K.H., Kariluoto, S., Piironen, V. \u0026amp; Poutanen, K. (2007). Bran fermentation as a means to enhance technological performance and bioactive compounds of rye. \u003cem\u003eFood Microbiology\u003c\/em\u003e, 24(2), 175–188. \u003ca href=\"https:\/\/doi.org\/10.1016\/j.fm.2006.04.009\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#CC9966;text-decoration:none;border-bottom:1px solid #e8c99a;\"\u003edoi:10.1016\/j.fm.2006.04.009\u003c\/a\u003e\n\u003c\/li\u003e\n  \u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Pack of 1","offer_id":46681707774110,"sku":null,"price":160.0,"currency_code":"INR","in_stock":true},{"title":"Pack of 2","offer_id":46681707806878,"sku":null,"price":320.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/5_23c723c3-1164-4915-a3af-85beaacf4704.jpg?v=1776502416"},{"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"},{"product_id":"organic-sprouted-jowar-flour-500g-cold-milled","title":"Organic Sprouted Jowar Flour 500g | Cold Milled","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\n\u003cp class=\"dpp-hero\"\u003eIndia's most widely eaten millet — \u003cstrong\u003esprouted to unlock its protein\u003c\/strong\u003e and \u003cstrong\u003ecold milled to preserve every B vitamin\u003c\/strong\u003e. Jowar has been a staple of the Deccan plateau for 3000 years, and this is its most nutritious form.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Sprouted and Cold Milled?\u003c\/h2\u003e\n\u003cp\u003eJowar (sorghum) contains a protein called kafirin which, in its natural state, is resistant to digestion — only 46% of its protein is usable by the body when eaten unsprouted. Sprouting breaks down kafirin structures and activates enzymes that improve protein digestibility by up to 35%, making the nutritional value of the grain far more realisable. Cold milling then ensures the heat-sensitive B vitamins, antioxidants, and natural oils are preserved — conventional stone-milling and roller milling generate heat that damages these nutrients.\u003c\/p\u003e\n\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e — a safe wheat substitute for coeliac and gluten-sensitive individuals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e24% daily iron\u003c\/strong\u003e per 100g — meaningful contribution to daily iron needs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e165mg magnesium\u003c\/strong\u003e — supports sleep quality, muscle function, and heart rhythm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh niacin (B3)\u003c\/strong\u003e — 3.7mg per 100g, supports energy metabolism and skin health\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImproved protein digestibility\u003c\/strong\u003e — sprouting increases usable protein by up to 35%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7g dietary fibre\u003c\/strong\u003e — feeds gut microbiome and supports digestive regularity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional digestive grain\u003c\/strong\u003e — lighter on the stomach than wheat for many people\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJowar roti \/ bhakri\u003c\/strong\u003e — knead with hot water, roll thin, cook dry on tawa\u003c\/li\u003e\n\u003cli\u003eUse in gluten-free dosas and pancakes\u003c\/li\u003e\n\u003cli\u003eMix with other flours for gluten-free baking (bread, muffins, cookies)\u003c\/li\u003e\n\u003cli\u003eMake jowar porridge — similar to polenta or upma\u003c\/li\u003e\n\u003cli\u003eUse as a coating for fried or baked snacks\u003c\/li\u003e\n\u003cli\u003eBlend into smoothies or health drinks for added fibre\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eWhat does cold milling mean?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eCold milling means the flour is ground at a controlled low temperature, unlike conventional mills where friction generates heat up to 80–100°C. High heat destroys heat-sensitive nutrients including B vitamins, antioxidants, and natural oils. Cold milling preserves these intact, resulting in a nutritionally superior flour.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eCan jowar roti be made as soft as wheat roti?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eJowar roti (bhakri) is traditionally thicker and firmer than wheat roti — it has a different texture profile. To make it softer, knead with boiling water and keep covered with a damp cloth while rolling. Adding a small amount of our sprouted wheat flour (5–10%) can help with binding if desired.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eIs jowar suitable for diabetics?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eYes — jowar has a moderate glycaemic index (around 62) that is improved further in sprouted form. Its high fibre content slows starch digestion. Jowar rotis are a traditional part of diabetic diets across Maharashtra and Karnataka.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003e\u003cstrong\u003eHow is jowar different from bajra?\u003c\/strong\u003e\u003c\/summary\u003e\u003cp\u003eBoth are millets, but from different plants. Jowar (sorghum) has a milder, more neutral flavour and is typically easier to digest. Bajra (pearl millet) has a stronger earthy flavour and is higher in fat and iron. Both are gluten-free and nutritionally excellent.\u003c\/p\u003e\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Pack of 1","offer_id":46681709510814,"sku":null,"price":160.0,"currency_code":"INR","in_stock":true},{"title":"Pack of 2","offer_id":46681709543582,"sku":null,"price":300.0,"currency_code":"INR","in_stock":true},{"title":"2kg ( Pack of 1 )","offer_id":46681709576350,"sku":null,"price":600.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/9.jpg?v=1776502687"}],"url":"https:\/\/www.dhatuorganics.com\/collections\/flours.oembed","provider":"Dhatu Organics","version":"1.0","type":"link"}