Orid is dehusked to get orid dhall which has a high level of protein, potassium, calcium,
iron, niacin, Thiamine, and riboflavin. Hence the natural content of orid dhall covers the
entire nutrient requirements for the human body.

Orid Dhall

Moong is generally known by the names – Mung Bean & Green Gram. Moong dhall is obtained by
dehusking Moong. Moong dhall is high in fiber, protein and resistant starch which serves as a
very good nutritious food.

Moong Dhall

Toor is broadly called by different names like Pigeon Pea/Arhar/tuvar. By dehusking and splitting
of toor we get toor dhall, a very good nutritious food, which is rich in protein, folic acid, vitamins,
and minerals.

Toor Dhall

Gram is otherwise called Bengal Gram, Chana Dal. By dehusking and splitting Gram we get
Gram dhall which is rich in protein content. Gram Dhall has a low glycaemic index which
helps in reducing cholesterol level in the bloodstream.

Gram Dhall

Atta is otherwise called Chakki Atta. Atta is one of the good sources for carbohydrates,
phosphorus, calcium, iron, protein, and fiber. By grinding wheat we get Atta which is
one of the best alternate food for rice.

Atta

Rava is one of the byproducts we get while grinding wheat. It is one of the good sources for
carbohydrates, phosphorus, calcium, iron, protein , and fiber. Rava is generally used for
preparing Sweets and Savories.

Rava

Maida is a white flour made from wheat. It is finely milled without any bran, refined and
bleached. Maida is used extensively for making fast foods, baked goods such as
pastries, bread, cake, etc.

Maida

Dehusked paddy results in white rice. There are different types of rice, only certain varieties are
used for making idli. By grinding the rice along with proportionate water and other ingredients
like orid and fenugreek we get a white paste, called as Idli Batter.

Idli Rice

Basmathi rice is long, slender and aromatic rice obtained by dehusking the paddy. Quality of
basmati rice is determined by its age. Older the rice’s age, greater its aroma, and taste!

Basmati Rice

An Appalam is a thin, crisp, disc-shaped food or poppadoms from the Indian subcontinent,
typically based on a seasoned dough, usually made from a variety of pulses
mainly urad dhall.

Appalam

Asafoetida is the dried latex (gum oleoresin) exuded from the rhizome or tap root of
several species of Ferula. Asafoetida is used as a digestive aid, a condiment in
food, and in pickling.

Asafoetida

Salt is harvested from salt mines, mineral-rich spring water in shallow pools and by
solar evaporation of seawater in large shallow basins. Edible salt is sold in the
form of sea salt and table salt which usually contains an anti-caking agent
and may be iodized to prevent iodine deficiency.

Salt

Sugar is extracted from plants like Sugarcane and Sugar beet. Sugar is generally used to
give a sweet taste to any food when added. It is one of the most essential ingredients
for sweets and desserts.

Sugar

Parotta is prepared from maida flour which is popular in Southern India. The flour, which is
mixed with water, edible oil and salt to form a dough is made to sit for a while to initiate
the fermentation process after which pieces of the dough is used to make
soft and tasty parottas.

Parotta

Chappathi is also known as roti, safati, shabaati, phulka. Chappathis are made of whole wheat
flour known as atta, mixed with water, edible oil and salt to form the dough.

Chappathi

Idli batter is made by soaking the following ingredients for few hours and grinding them in right
proportions to get a smooth semi-liquid batter.

Idly Batter