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Yes, Karuppu Kavuni Flour is naturally gluten-free and suitable for those with celiac disease or gluten intolerance.
Absolutely! Use it for karuppu kavuni kanji, dosas, idiyappam, pancakes, or puttu. Its unique flavor and nutrition make it ideal for modern breakfasts.
Yes. Due to its high fiber and complex carbs, it keeps you full longer and prevents unnecessary snacking.
Definitely. It can replace regular flour in cakes, muffins, and other healthy flour-based desserts.
This black rice flour has more antioxidants, iron, and fiber than white rice flour and has a darker color and richer taste.
Yes, when properly introduced, it’s a great nutritional food for toddlers. Try making soft porridge or idiyappam.
It stays fresh for up to 6 months when stored in an airtight container in a cool, dry place. Refrigeration extends shelf life.
Yes, it has a lower glycemic index compared to regular rice, making it a better option for diabetics when consumed in moderation.
Yes, fermenting the batter for 6 to 8 hours enhances taste and gives the dosa a better texture.
Yes, it’s sourced from naturally grown black rice, free from pesticides or harmful additives.