Sprouted Kambu Flour

Sprouted Kambu Flour is made from whole pearl millet (kambu) grains that are soaked, allowed to germinate, then dried and milled into a fine flour. The sprouting process enhances nutrient availability and makes the flour easier to digest compared to regular kambu flour.

This naturally gluten-free flour has a mild, earthy flavor and a light texture, making it comfortable for daily use across age groups. It is especially valued for its fiber content, along with good amounts of iron, magnesium, and plant-based protein.

Sprouted Kambu Flour is ideal for people looking to reduce refined wheat intake while enjoying traditional millets in a more digestible, nutrient-rich form.

Key features

• Made from sprouted (germinated) whole kambu grains

• Rich in dietary fiber for better digestion

• Good source of iron and magnesium

• Naturally gluten-free

• Lower glycaemic impact, suitable for blood sugar–conscious diets

• Easier on the stomach than regular kambu flour

Common uses

• Kambu porridge / koozh / malt (with water, milk, or buttermilk)

• Dosas, idlis, rotis, parathas, and pancakes

• Healthy smoothies, shakes, and energy drinks

• Cookies, cakes, laddoos, and other baked or traditional snacks

• Blended with wheat or other millet flours for everyday cooking

Suggested use
Use Sprouted Kambu Flour in place of part or all of refined flour in your recipes. For a simple porridge, mix 2–3 tablespoons with water or milk, cook until thick, and sweeten lightly with jaggery or honey if desired. Store in an airtight container in a cool, dry place and consume within the shelf-life mentioned on the pack.

Make Sprouted Kambu Flour your family’s everyday millet choice—wholesome, light, and rooted in tradition.