88% OFFOrganic Khapli Wheat Flour (Emmer Atta) – Stone-Ground
₹ 140.00
Dhatu Organics Khapli Wheat Flour is organic khapli atta stone cold-milled from emmer wheat, one of the oldest wheats farmed in India. Khapli wheat (jave godhi in Kannada, also ... Read more ↓
100% Organic
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Free Delivery ₹749+
100% Organic Emmer Wheat (Khapli / Triticum dicoccum). Vegan. Contains gluten (lower than modern wheat). No bleaching agents, no preservatives, no additives.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 101 kcal | 338 kcal | 5.1% |
| Protein | 4.4g | 14.5g | 8.7% |
| Carbohydrates | 20.6g | 68.7g | 6.3% |
| Of which Sugars | 0.3g | 1g | <1% |
| Total Fat | 0.6g | 2g | <1% |
| Of which Saturated Fat | <0.1g | 0.3g | <1% |
| Dietary Fibre | 2.2g | 7.2g | 8.6% |
| Sodium | 4mg | 12mg | <1% |
| Iron | 1.1mg | 3.6mg | 6.4% |
| Magnesium | 42mg | 140mg | 12.4% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
Dhatu Organics Khapli Wheat Flour is organic khapli atta stone cold-milled from emmer wheat, one of the oldest wheats farmed in India. Khapli wheat (jave godhi in Kannada, also called long wheat or emmer) gives rotis and parathas a nutty, wholesome taste, and you can use it just like your regular atta.
What is khapli wheat?
Khapli wheat is emmer (Triticum dicoccum), an ancient hulled wheat that is still grown in small quantities in Karnataka, Maharashtra and Gujarat. It is known as khapli in Marathi, jave godhi in Kannada and samba godhumai in Tamil. Modern bread wheat came much later. Khapli has a long, slender grain, a reddish-brown colour and a nuttier, earthier flavour than everyday atta.
Khapli is still a wheat and contains gluten, so it is not suitable for coeliac disease or a gluten-free diet. For gluten-free flours, see our gluten-free range.
Khapli atta vs regular atta
| Khapli (emmer) atta | Regular whole wheat atta | |
|---|---|---|
| Grain | Ancient emmer wheat | Modern bread wheat |
| Taste | Nutty and earthy | Mild, classic wheat flavour |
| Rotis | Slightly denser, very flavourful | Soft and light |
| Protein (per 100g) | About 14.5g | About 14g |
| Gluten | Contains gluten | Contains gluten |
Nutrition (per 100g, approx.)
- Protein: 14.5g
- Dietary fibre: 7.2g
- Magnesium: 140mg
- 100% whole grain: stone cold-milled with the bran and germ kept in
How to use khapli wheat flour
- Khapli rotis and phulkas: knead with slightly more water than regular atta and rest the dough for 20–30 minutes. A little ghee on top brings out the flavour.
- Parathas and theplas: the nutty taste goes well with methi, mooli, aloo or paneer fillings.
- Getting started: mix 50% khapli with 50% regular atta for the first few weeks, then move to 100% khapli as your family gets used to the taste.
- Baking: good for rustic breads, sourdough and cookies.
Which pack should I buy?
The flour is the same in every size: 500g to try it, 1kg or 3kg for regular use, and 5kg for families who make khapli rotis every day.
Frequently asked questions
Is khapli wheat the same as emmer wheat?
Yes. Khapli is the Indian name for emmer wheat (Triticum dicoccum). It is also sold as jave godhi, long wheat or samba wheat.
Is khapli atta gluten-free?
No. Khapli is a wheat and contains gluten. It is not suitable for people with coeliac disease or anyone avoiding gluten.
Why are khapli rotis a little denser?
Emmer's gluten behaves differently from modern wheat, so the dough is less stretchy. Use a little more water, rest the dough well, or blend it with regular atta for softer rotis.
I have diabetes. Can I switch to khapli atta?
Khapli is a whole grain, but it is still a carbohydrate food. Please ask your doctor or dietitian how it fits into your meal plan.
How should I store it?
Keep it airtight in a cool, dry place and use within 2–3 months of opening. Refrigerate in hot, humid weather.
Read more in our guide to emmer wheat, or explore our wheat flours, including sprouted wheat flour.
Frequently Asked Questions
Khapli is the Indian name for emmer wheat (Triticum dicoccum), a hulled ancient wheat grown in India for thousands of years and known as jave godhi in Kannada. Modern bread wheat was bred much later for high yields. Khapli has a nuttier, earthier flavour and makes slightly denser rotis. It still contains gluten, so it is not suitable for coeliac disease or a gluten-free diet.
Khapli is a whole grain, but it is still a carbohydrate food. If you have diabetes, please ask your doctor or dietitian how khapli atta fits into your meal plan.
Yes. Emmer flour has a nuttier, slightly sweeter and more complex flavour than regular whole wheat atta. Rotis made from emmer are denser and more rustic. Many people prefer to blend 60–70% emmer with regular whole wheat for softer rotis while retaining the nutritional and flavour benefits of emmer.
Yes. Emmer contains gluten (though less elasticity than modern wheat), so it can be used for bread baking. Expect a denser, more compact loaf with a richer wheat flavour. It works well in sourdough recipes where long fermentation compensates for lower gluten strength. Adding 20–30% bread flour improves loaf volume.