Made from carefully sprouted whole green moong beans, this nutrient-dense flour combines the natural goodness of legumes with the benefits of sprouting. Rich in plant-based protein, easy to digest, and ideal for preparing wholesome everyday meals with a mild, earthy flavour.
Sprouted Moong Atta is made from whole green moong beans that are sprouted before being milled into flour — combining the plant protein of moong (green gram) with the potential digestibility benefits of sprouting.
Sprouting legumes like moong is a traditional technique believed to make their protein and nutrients more accessible and easier to digest than flour from unsprouted beans, while giving the flour a milder, earthier flavour.
Unlike besan, which is made from chana dal (Bengal gram), Sprouted Moong Atta is made from whole green moong beans that have been sprouted first — giving it a different amino acid profile, texture, and a naturally milder flavour.
These points describe the natural composition of the grain and are not medical claims. They're not a substitute for professional dietary or medical advice — consult a doctor or nutritionist for guidance specific to any health condition.
Every order is ground fresh on a stone chakki only after you place it — never pulled from bulk pre-milled stock. The flour is sealed immediately after milling to lock in freshness, then delivered across Mumbai, usually within hours.
Works well for chillas, thalipeeth, and parathas (blended with other flour), as well as ladoos. For chillas, mix with water to a smooth pourable batter and season with vegetables and spices to taste.
ShuddhOra atta comes packed in an airtight container — just keep it sealed after each use and store it in a cool, dry place, away from direct sunlight. Because sprouting makes the grain more delicate, sprouted flour has a shorter shelf life than regular atta, best used within a few weeks of milling. The exact expiry date is printed on the pack, and an oxygen absorber sachet is sealed inside to help extend freshness.
Every order is ground on a chakki only after you place it — no bulk production, no months on a shelf.
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