Dhosa or Dosa is one of the very famous South Indian dish in India. In South India dosa is the main dishes used as regular meal and snacks. Dhosa flour is used to make dosa/Dhosa. Dhosa flour is made by grinding proportional quantity of rice and urad dal (black lentils). As in preparing idli flour, the proportion is also very important in making dhosa flour. There are various types of dhosa such as Sada Dosa, Masala Dosa, Special south Indian dhosa etc.
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Dosa flour is made from mixing proportional quantity of rice flour and urad dal. The proportion of rice flour and black lentils is very important in preparing delicious dosas. The quality of dosa flour is very important for preparing soft and crispy dosas.
It is necessary to use pure, fresh and hygienic dosa flour to prepare delicious and nutritious dosas. If the rice and urad dal is not used in an accurate proportion to prepare the dosa flour, the dosa turns out to be hard and doesn’t taste good.
We ensure that the dosa flour provided by us is of best quality which will never disappoint you even if you use it after storing it for a long duration.
Chana coarse flour is made by grinding gram dal. Chana Coarse flour is used to thicken sweet dish and used in farsan (Indian snacks), added to homemade veggie burger patties. It is used in making many sweet items popular in all over India. It is very popular amongst restaurants and Indian homemakers for preparing Indian dishes. Chana coarse flour also known as gram flour is made from ground chickpeas also known as chickpea flour, garbanzo flour or besan. Indian chana flour in comparison to other flours contains high proportion of carbohydrates, proteins, vitamins and many such nutritional components. However, chana flour doesn’t contain gluten.
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The best part of chana coarse flour for veggies is that chana flour when mixed with balanced proportion of water can act as a coating for various fried receipes and a substitute for egg. It is the staple ingredient of various food items in different parts of India.
Due to its rich nutritional values, it is also used in Italian cuisines, French cuisines and in various parts of South and Southeast Asia. Apart from its use in various food items and enhanced fried items, it is also used as a facial mask especially popular amongst the Indian females.
