Singhara Atta
Made by stone-grinding water chestnuts, this flour has a warm, nutty flavour with a gentle sweetness.
Flours
Khapli Wheat Flour
Made from Emmer, a lesser-grown variety of wheat, this flour has a nuttier flavour and a coarser texture than conventional wheat flour.
Sprouted Amaranth Flour
This flour is made from amaranth—or cholai—that is sprouted before being ground. The sprouting process breaks down the starches into sugars, bringing out the grain’s natural sweetness.
Sidda Sanna Red Rice Flour
Unlike most red rice varieties that are thicker and have a bolder appearance, Sidda Sanna has slender long grains with a pleasant aroma and a nutty taste.
Khapli (Emmer) Wheat Flour
A hardy native variety with a natural hint of sweetness, Khapli is one of the oldest cultivated varieties of wheat in India.