Grain library

Know what goes in.

Each grain does a job in the dough: structure, softness, flavour, colour. Here is what each one brings.

• शरबती गेहूं · ಶರಬತಿ ಗೋಧಿ

  Sharbati wheat

  Mild, faintly sweet, clean.

  Sharbati is the backbone. It lets everything else roll.

• खपली गेहूं · ಖಪ್ಲಿ ಗೋಧಿ

  Khapli (emmer) wheat

  Nutty, earthy, a little toasty.

  Khapli is the old wheat with the nutty manners.

• ज्वार · ಜೋಳ

  Jowar

  Mild, slightly sweet, clean finish.

  Jowar keeps a blend light on its feet.

• बाजरा · ಸಜ್ಜೆ

  Bajra

  Earthy, grassy, robust.

  Bajra is a winter grain. It likes ghee and company.

• रागी · ರಾಗಿ

  Ragi

  Earthy, malty, a little chocolatey.

  A little ragi goes a long way.

• मक्का · ಮೆಕ್ಕೆಜೋಳ

  Makki (maize)

  Sweet, corny, golden.

  Makki brings the sunshine. And a little sweetness.

• बेसन · ಕಡಲೆ ಹಿಟ್ಟು

  Besan (chickpea)

  Savoury, beany when raw, nutty when cooked.

  Besan is the softness secret your mother-in-law knows.

• जौ · ಬಾರ್ಲಿ

  Barley (jau)

  Mild, slightly sweet, faintly malty.

  Barley does the quiet work.

• जई · ಓಟ್ಸ್

  Oats

  Very mild, creamy.

  Oats make it gentle. Not much else to say.

• कंगनी · ನವಣೆ

  Foxtail millet (kangni)

  Mild, a little nutty.

  Kangni mills fine and plays nicely.

• राजगिरा · ರಾಜಗಿರಿ

  Rajgira (amaranth)

  Grassy, a light bitterness.

  Rajgira: small seed, big opinions. Use a little.

• मेथी पाउडर · ಮೆಂತ್ಯ ಪುಡಿ

  Methi seed powder

  Bitter, aromatic.

  Methi is a pinch, not a portion.