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Split wheat is created by crushing whole raw wheat grains into small particles. It is a part of many recipes in Indian cuisine as well as in the popular Moroccan couscous dish.
• Good source of dietary fibre and protein
• Low in saturated fat, cholesterol and sodium
Split Wheat Dalia
Pearl Millet Flour (Bajra Atta)
Soyabean Flour (Bhatwan Atta)
Sprouted Split Wheat (Dalia)
Sorghum Flour (Jowar Atta)
Finger Millet Flour (Ragi Atta)
Split Sorghum (Jowar Dhalia)
Wheat Flour (Gehu Atta)
Barley Flour (Jau Atta)