Toor Dhall  

Toor dal or arhar dal is a split pigeon pea with subtle nutty flavor. It is one of the yellow dal. Toor dal is an ancient crop, believed to be cultivated for food since last 3000 years. Toor dal looks similar to chana dal and can be substituted with or for chana dal. In Indian grocery store, you can get toor dal with oil coating to increase its shelf life or one without oil coating. Toor dal is also used to make a poula Andhra dish Kandi Podi, which is ground toor dal with with chana dal or mung dal along with spices such as dride red chili , hing , cumin , curry leaves , salt.


Amount per Serving

% DV

Serving Size
½ cup 100 g (dry)
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Orid Dhall  
It is very nutritious drink and also long decade used by our people in Tamilnadu as ulantham paal. Now we give in a form of instant ulantham paal milk mix
Gram Dhall  
Gram Dal - We export a range of Food Grains, Rice, Wheat, Pulses, Cereals & Food Grains Exporters, oil seeds, soya bean, wheat grits, desiccated coconut, betel nut, jaggery, tamarind, psyllium husk, cashew nuts etc. used in various international cuisines. All products are manufactured under strict hygiene conditions, with state of art machinery that maintains their original flavor and meets with the international standards.
Fride Dhall  
Fride Dhall is processed and packed in ultra modern machines under hygienic conditions. The best dhalls in the country are procured and sorted by modern machineries to check quality at different stages to give you the finest of dhalls. Our native Orid dhall is famous for Extra consistency, more fluffiness for softest idlis, crispy dosa and vadas, compared to other Indian Product, consistency will be same through out the year, because of fertile soil, natural fertilizers and natural pesticides.
Moong Dhall  
Moong Daal (along with all kinds of potato concoctions), was a staple at the boarding schools that I went to in India.  After years of grumbling about the food and this Daal in particular, it recently dawned on me that Mung Daal has now become a major part of my diet and  I just love it!  It is one of those dishes which goes great with rice, chapattis, or all by itself as a hearty soup.
Tapioca flour
Granulated tapioca appears as irregular white crumbles, similar to coarse salt; pearls are opaque white balls of varying size; flour is a dense white powder

Tapioca comes from the starch of cassava (also called yuca or manioc) root. Tapioca starch and tapioca flour are the same thing.

Gram Flour
Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas

The roasted variety is more flavorful, while the raw variety has a slightly bitter taste. In the form of a paste with water or yogurt, it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking


Maida is a finely milled refined and bleached (either naturally due to atmospheric oxygen or using other chemical bleaches) wheat flour, closely resembling cake flour, and used extensively in making Indian fast food, Indian bakery products such as pastries and bread, varieties of sweets and in making traditional Indian breads such as paratha, naan, kulcha and rumali roti.  In the name of all-purpose flour, Maida is also used worldwide in making of pizza crust, white bread and tortill


Wheat Flour

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture.  Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or whole meal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran



Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.  The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina).

Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.) When semolina comes from softer types of wheat’s, it is white in color. In this case, the correct name is flour, not semolina. In the United States, coarser meal coming from softer types of wheat’s is known also as farina

Nutritional value per 100 g (3.5 oz)
72.83 g
1.05 g
12.68 g
Vitamins Vitamin B6 0.1 mg
Vitamin C 0 mg
Calcium 17 mg
Iron 1.23 mg
Magnesium 47 mg


136 mg
Water   12.67 g