Flours & Suji

Sahaja Idli Rava, also known as Rice Rava, is basically coarsely ground idli rice or parboiled rice. Rice is boiled, dried and ground into fine semolina-like powder. It is white to cream coloured, and has a smoother and finer texture compared to wheat semolina, which makes it suitable for mixing into batters, such as for making idli. It is made from the entire rice grain.

Sahaja Idli Rava is procured directly from the farmers' cooperatives. It is healthy, nutritious, 100% organic and free from chemical pesticides.

Nutritional values - It is a good source of protein, carbs and is low in fat and calorie content. It is gluten-free, and boost the intake of several B-complex vitamins, especially folate and thiamine.

Health benefits - It is useful for those with gluten allergy, a good source of energy.

In the kitchen - An important ingredient in making idlis, where it substitutes parboiled rice. Soak every ingredient in a separate bowl i.e. Rice, urad dal, fenugreek seeds and Poha. Make a batter for idli/dosa that gives a grainy texture. Let it ferment for 8 hours at room temperature.

Sahaja White Jowar Rava, also known as Sorghum Rava, is gluten-free, rich, bitter and fibrous in nature. It is made by grinding the organically grown small round white grains of Jowar. First cleaned, washed, dried and then processed into a coarse texture. It is Creamish White and slightly coarser than the flour form. Sahaja White Jowar Rava is procured directly from farmers' cooperatives. It is healthy, nutritious, 100% organic and free from chemical pesticides.

Nutritional values - Rich in proteins like iron, copper, zinc, potassium, phosphorous but low in calcium and sodium. Has high dietary fibre, and a complex carbohydrate source. Has slow digestible starch (SDS). Excellent source of antioxidant phytochemicals such as polyphenols, flavonoids and condensed tannins.

Health benefits - Manage obesity, facilitate digestion, regulate blood sugar levels, curbs the risk of high blood pressure and strokes. Good for weight watchers as the fibre takes longest time to digest. Build muscles, good for Diabetic & gluten intolerant people. Cooking tips: As it is gluten-free, it lacks the elasticity like in wheat flour or white flour, and one can shape rotis with their palm. Can also be mixed with other flours to make other dishes.

Cooking tips - Indian breads like Bhakris (thick chapatis), Thalipeeth, Gujarati snacks like Khichu, Khakra Muthia (Gujarati Dumpling), Panki, etc. and even cakes, cookies, breads. Can be used in porridges, Tacos (wheat flour, jowar flour, butter and warm water).

Organically and pesticide free cultivated wheat and stone-grinded into a fine powder. A brownish flour with a coarse texture and sweet nutty flavor. The grain contains every aspect i.e. bran, germ and the endosperm. Called 'Atta' in India. A healthy and pesticide free food item on your plate!

Nutritional values - A great source of carbohydrates, calcium, iron, protein, dietary fibres, potassium, antioxidants and plant compounds that prevent diseases. For a serving size of 100 gms, it has the following nutritional values - Fat 1.53 mg, Protein 10.57 mg, Carbohydrates 64.17 mg, Fiber 11.36 mg, Iron 4.1 mg, Calcium 30.94 mg, Cholesterol 58.62 and Energy 1340 mg.

Health benefits - Lower risks of heart diseases, obesity, type 2 Diabetes, supports healthy digestion, reduces chronic inflammation, high blood pressure and can help women avoid gallstones and protect against blood cancer. Not suitable for irritable bowel syndrome.

Cooking tips - Mix whole Wheat flour with all-purpose flour to get a palatable dish or increase the water content of dough, knead longer and allow a longer raising time. With oil content in the bran, this flour is more susceptible to spoilage and thus store always in air tight container in cool and dry place. One can prepare breads like Roti, Chapati, Paratha, Naan, Puri, etc. It can be replaced with white flour (Maida) that is used in other baking items like cake, muffins, cookies, pastries, pizza bases, pastas, etc.

White Jowar Flour, also known as Sorghum Flour, a gluten-free, rich, bitery and fibrous in nature, is made by grinding the organically grown small round white grains of jowar. First cleaned, washed, dried and then processed into flour. It is creamish white and slightly coarser than the wheat flour. Sahaja White Jowar Flour is organically grown without chemical pesticides and is directly from our farmers.

Nutritional values - Rich in proteins like iron, copper, zinc, potassium, phosphorous but low in calcium and sodium. Has high dietary fibre, and a complex carbohydrate source. Has slow digestible starch (SDS). An excellent source of antioxidant phytochemicals such as polyphenols, flavonoids and condensed tannins.

Health benefits - Manages obesity, facilitate digestion, regulates blood sugar levels, curbs the risk of high blood pressure and strokes. Good for weight watchers as the fibre takes longest time to digest. Build muscles, good for Diabetic & gluten intolerant people.

Cooking tips - As it is gluten-free, it lacks the elasticity like in wheat flour or white flour, and one can shape rotis with their palm. Can also be mixed with other flours to make other dishes. Indian breads like Bhakris (thick chapatis), Thalipeeth, Gujarati snacks like Khichu, Khakra Muthia (Gujarati Dumpling), Panki, etc. and even cakes, cookies, breads can be prepared. It is used in porridges and can make Organic Tacos using wheat flour, jowar flour, butter and warm water.

Bengal Gram flour is also known as Chickpea flour, Besan (Hindi) or Garbanzo bean flour and is a staple food in India. Stone-grounded from Organic Bengal grams, without using any chemical pesticides. Chickpeas are versatile legumes with a mild and nutty taste. No chemical pesticides has been used and is a healthy and nutritious food item on your plate.

Nutritional values - Vitamins, minerals, antioxidants, 25% fewer calories than white flour, high in fibre and proteins than wheat flour.

Health benefits - May reduce the formation of harmful compounds in processed foods, reduces calorie intake, may be more filling than wheat flour thus decreasing hunger, decreased blood sugar. Great substitute for wheat flour and an ideal protein source for vegetarians, as they provide nearly all the essential amino acids.

Cooking tips - Can be used as a replacement for wheat flour in baking, a natural thickener in soups, curries and as a light and airy breeding for fried foods. Used in pakoda (vegetable fritters) or laddoos (small dessert pastries), pancakes or crepes.

Yellow Jowar Flour also known as Sorghum Flour, gluten-free, rich, bitery and fibrous in nature, is made by grinding the organically grown small round yellow grains of jowar. First cleaned, washed, dried and then processed into flour. It is creamish white and slightly coarser than the wheat flour. Sahaja Yellow Jowar Flour is organically grown and pesticide free. Directly from our farmers.

Nutritional values - This yellow variety is rich in carotenoids like beta carotene, lutein and zeaxanthin, proteins like iron, copper, zinc, potassium, phosphorus but low in calcium and sodium. High dietary fibre, and a complex carbohydrate source. Excellent source of antioxidant phytochemicals such as polyphenols, flavonoids and condensed tannins.

Health benefits - The extra plant pigments are good for age-related macular degeneration (AMD). Manages obesity, facilitate digestion, regulate blood sugar levels, curbs the risk of high blood pressure and strokes. Good for weight watchers as the fibre takes longest time to digest. Build muscles, good for Diabetic & gluten intolerant people.

Cooking tips - As it is gluten-free, it lacks the elasticity like in wheat flour or white flour, and one can shape rotis with their palm. Can also be mixed with other flours to make other dishes. Indian breads like Bhakris (thick chapatis), Thalipeeth, Gujarati snacks like Khichu, Khakra Muthia (Gujarati Dumpling), Panki, etc. and even cakes, cookies, breads can be prepared. It is used in porridges and once can prepare Organic and Fresh Tacos using wheat flour, jowar flour, butter and warm water.

Sahaja Bajra Flour is Organically cultivated Bajra (Pearl Millet) which is stone grounded into a fine powdered form. A gluten-free and organically grown cereal used a lot in the rural India. It incorporates a nutty and bittersweet aftertaste. No chemical pesticides has been used and thus a healthy food item in your regular meals.

Nutritional values - High in proteins, iron, calcium, magnesium, folic acid and dietary fibre content. It has zinc, copper and over 20 micronutrients and high levels of antioxidants. Higher in calorie count than wheat.

Health Benefits - Promotes a healthy nervous system, lowers risk of obesity, Diabetes & cardiovascular diseases, burns fat, controls blood sugar level, healthy bones, boosts blood circulation, prevent anemia and overcomes acidity.

Cooking tips - This can be used in baking products like bread, cookies, muffins, chapatis, biscuits, dhoklas and chaklis. It is usually used in Winters as it keeps the body warm. To be consumed fresh and thus best to purchase in small quantities. For starters, start in moderation.

Can be used in baking products like bread, cupcakes, cookies, muffins, chapatis, biscuits, dhoklas and chaklis. A Maharashtrian multi-grain savoury dish Thalipeeth is made with Bajra flour, along with rice and Chickpea flour. 'Bajra ki roti' with 'Sarso ka saag' is very popular in Rajasthan.

Sahaja Yellow Jowar Rava, also known as Sorghum Rava, is gluten-free, rich, bitter and fibrous in nature. It is made by grinding the organically grown small round Yellow grains of Jowar. First cleaned, washed, dried and then processed into a coarse texture. It is Creamish in colour and slightly coarser than the flour form. Sahaja Yellow Jowar Rava is procured directly from farmers' cooperatives. It is healthy, nutritious, 100% organic and free from chemical pesticides.

Nutritional values - Rich in proteins like iron, copper, zinc, potassium, phosphorous but low in calcium and sodium. Has high dietary fibre, and a complex carbohydrate source. Has slow digestible starch (SDS). Excellent source of antioxidant phytochemicals such as polyphenols, flavonoids and condensed tannins.

Health benefits - Manage obesity, facilitate digestion, regulate blood sugar levels, curbs the risk of high blood pressure and strokes. Good for weight watchers as the fibre takes longest time to digest. Build muscles, good for Diabetic & gluten intolerant people. Cooking tips: As it is gluten-free, it lacks the elasticity like in wheat flour or white flour, and one can shape rotis with their palm. Can also be mixed with other flours to make other dishes.

Cooking tips - Indian breads like Bhakris (thick chapatis), Thalipeeth, Gujarati snacks like Khichu, Khakra Muthia (Gujarati Dumpling), Panki, etc. and even cakes, cookies, breads. Can be used in porridges, Tacos (wheat flour, jowar flour, butter and warm water).

Sahaja Wheat Rava is basically a gluten-free product. Wheat Rava (or Godhuma Nuka/Godhuma Rava/Daliya in Hindi) is made by grinding husked wheat. The texture is coarse. Sahaja Wheat Rava is procured directly from the farmers' cooperatives. It is healthy, nutritious, 100% organic and free from chemical pesticides.

Nutritional values - It is full of nutrients, high fibre content, low glycemic index, rich source of vitamins, minerals. High in dietary fibres, proteins, vitamins. Slightly higher calorie content than wheat flour. Fat and Cholesterol free.

Health benefits - Diabetic friendly food, controls high cholesterol, easy to digest, builds muscle mass, effective for weight loss, relieves constipation.

In the kitchen - It is used in Indian cuisine to make rava dosa, rava idli, upma, khichadi and some desserts like Rava laddoo, rava halwa.

Sahaja Rice Rava is basically a rava stone-grounded from the organically grown white rice grains. A gluten-free product.. Rice is boiled, dried and ground into fine semolina-like powder. It is white to cream coloured, and has a smoother and finer texture compared to wheat semolina, which makes it suitable for mixing into batters, such as idli batter.

Sahaja Rice Rava is procured directly from the farmers' cooperatives. It is healthy, nutritious, 100% organic and free from chemical pesticides.

Nutritional values - High in dietary fibres, proteins, vitamins. Slightly higher calorie content than wheat flour. Fat and Cholesterol free.

Health benefits - Safe for people with gluten allergies or celiac diseases, improves digestive and liver health, reduces cholesterol. A good option for diet conscious people compared to other regular refined flour. It is different than Corn Starch which is used as a thickening agent.

In the kitchen - Best used for idli/dosa batter. Some prepare upma and porridge also. IF churned into a more finer texture, that can be used for making the dough for a variety of breads, from roti to cake. Widely used in baby food products.