Ready to Eat Flours

These are the flours our mums grind for their own kitchens, now packed for yours. Jowar, ragi, millet and mixed-grain dosa flours, ready to mix into batter without overnight soaking, so a hot dosa is twenty minutes away on any morning.Each flour is stone-milled and kept close to its grain, nothing over-refined, nothing bleached. Jowar is high in fibre and naturally gluten-free, ragi is rich in calcium and a comfort food across Karnataka, and millet brings a nutty, earthy note to the batter. They make dosas that are light, crisp at the edge and soft in the middle, the kind a grandmother would approve of.Mix the flour with water and a little curd or buttermilk, rest it briefly, and pour it on a hot tava. The flours travel well, so we ship them across India. Keep a couple of packs in the pantry and weekday breakfasts take care of themselves, wholesome, home-style, and ready when you are.