Idli is a savoury cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils and rice. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompainments. Mixtures of crushed dry spices such as milagai podi are the prefered condiment for idlis eaten on the go. **Allergen Advice** (Jalpur products are packed and produced in a mill that handles wheat, gluten, nuts, peanuts, mustard, sesame and soya)

This is a Vegetarian product. Crispy and crunchy toasts made from the choicest of ingredients

Samo is also known as Japanese Millet or Jungle Rice. These seeds are used in a variety of dishes all across India.

Medium size Sago seeds White pearl like seeds Boiled before eating

Urid Dal, Urad Dal or Ulutham Paruppu are black lentils that have been split and skinned.

It is made of wheat flour, besan, dry fruits, edible oil, spices and condiments, sugar, iodized salt, citric acid, asafoetida and bay leaf.