This is stone grinded chakki atta. We use organic local variety wheat grown mostly under rainfed conditions in Bagalkot and Belagavi District. Seeds are farmer kept seeds. After grinding, it is subjected for manual sifting before it is packed.
Stone grounded flour has a higher dough quality and nutritional advantage vis a vis regular processed atta.
Similarly we have hand pounded special daals like Toor, moong and chickpea. These are premium now a days.
Bagalkot and Belagavi district, our certified farmer groups
Healthy Buddha atta is made from whole wheat flour (including the husk) with no additives. This makes the atta coarser than the regular branded atta available in the market. It is an indication that the flour is not refined and still retains its natural nutritive value.
Usage: Since this is whole wheat, the water required fro kneading is slightly on the higher side. Suggestive water ratio is appx. 600-700 ml per KG of atta. You can also mix a small portion of regular cooking oil or ghee to it. After kneading, let the dough rest (ideally covered in a moist muslin cloth) for 40-50 mins before making chapatis.
