Sprouted Flours

New to Sprouted Flours? Start Here.

Sprouting grains before milling breaks down the outer bran layer, making the flour softer and easier to work with. The result is a lighter texture and a gentler, slightly earthy flavour compared to unsprouted stone-ground flours. All flours in this collection are cold-milled to preserve freshness.

Taste & Texture at a Glance

• Ragi (Finger Millet) – Deep earthy, faintly nutty, dark reddish-brown. Slightly dense; pairs well with wheat or moong flour to lighten the texture.
• Moong – Mild, clean, faint grassy note, pale yellow. The most neutral flavour in the range — blends invisibly into most batters.
• Wheat (Sprouted Atta) – Familiar and mildly sweet, close to regular atta but with a softer crumb.
• Multi-grain / Mixed Pulse – Complex, slightly nutty. Good for rotis where you want more flavour layering.

Which Flour for Which Dish?

• Rotis & chapatis – Sprouted wheat atta works like regular atta; mix in 20–30% ragi or moong flour for variety.
• Dosas & uttapam – Moong flour ferments well and keeps batters smooth. Ragi flour gives a darker colour and a distinctly earthy dosa.
• Porridge & kanji – Ragi is the classic choice (ragi java / ambali). Moong flour makes a lighter, blander porridge suitable for all ages.
• Baking & pancakes – Use sprouted wheat atta as a 1:1 substitute; moong or ragi can replace 25–40% of refined flour in pancake batters.

Basic Mixing & Cooking Tips

• Start with a 70:30 blend of wheat atta and ragi or moong flour if you are new to millet flours — the texture will be familiar while you adjust.
• Ragi absorbs more water than wheat. Add water gradually (roughly 10–15% more than usual) when making ragi rotis.
• For dosa batter, soak ragi or moong flour for 4–6 hours before mixing; this softens the batter and improves spreadability.
• Store opened packs in an airtight container away from direct sunlight. Use within 30–45 days of opening for best flavour.

Popular Starting Points

• Organic Sprouted Ragi Flour (Nachni Satva) – Cold-Milled — our most versatile ragi flour, finely milled for smooth rotis and porridge.
• Organic Sprouted Moong Flour 250g — a mild, protein-rich flour that blends into dosas, batters, and porridge without altering colour.

Dhatu Organics – Sprouted Flours

Life starts with a sprout. And so do our sprouted flours.

At Dhatu, we believe good nutrition begins with the grain itself.

We carefully soak and sprout whole, certified organic grains and pulses, activating their natural enzymes and helping reduce certain anti-nutrients. This traditional process can improve nutrient availability and make the grains easier to digest.

The sprouted grains are then gently dried and cold-milled into wholesome flour, preserving their natural goodness.

From Sprouted Ragi, Wheat, Jowar and Bajra to Sprouted Pulse Flours, every pack brings together traditional wisdom and thoughtful processing.

Whole grains. Naturally sprouted. Gently milled.

Rooted in Tradition, Guided by Science.