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Type of Poha - Thin
Rice that has been parboiled, rolled, flattened and dried to produce flakes. They dont have any particular aroma of their own.
They are capable of absorbing liquids when used in recipes. They are popular in preparation of cereals and snacks.
Good iron content, as it usually involves passing through iron rollers. To enhance iron absorption , you could squeeze a bit of lime in your poha. or accompany your delicacy with a vitamin C rich fruit.
In process of soaking, partial fermentation takes place. This retains beneficial bacteria that are good for gut health.
Oat Flakes are oat grains that have been kiln-dried, steamed and flattened. They are extremely high
Kichili samba boiled rice is one of many different samba (or rabi season) rice varieties grown in Ta
Brown top Millet has the highest amount of maximum digestable Fibre Content among the
Rich in Fiber and Heart-Healthy Nutrients. Ideal for Breakfast, Baking, and Sn
Sorghum is a millet known as Jowar in Hindi. Split Sorghum is also known as Jowar Da
Ancient grain / 'Super Food' Quinoa is native to Bolivia and is a relative of Swiss chard, spinach a