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Attais the flour used to make mostSouth Asianflatbreads, such aschapati, roti, naanandpuri. Most atta is milled from the semi-hard wheat varieties, also known asdurumwheat, that comprise 90% of the Indian wheat crop, and is more precisely called durum Atta. Hard wheat's have a high content ofgluten(aproteincomposite that gives elasticity), so doughs made out of atta flour are strong and can be rolled out very thin.Indian wheat are mostly Durum wheat, which are high in protein but less in "bread forming gluten" so the bread when baked with this flour does not rise as well and tend to be dense. Whole wheat grains contain all three parts of the kernel (Kernel means a grain or seed, as of a cereal grass, enclosed in a husk). There are, mainly, three parts for a wheat grain. The various quality control parameters for the atta industry areash content, moisturecontent, acid insoluble ash, water absorption, alcoholic acidity, granulation profile, damagedstarchandglutencontent.

Gram Dhallor 'thuvaram paruppu inTamilorPappuinTeluguis a preparation ofpulses(driedlentils) which have been stripped of their outer hulls and split. It also refers to the thickstewprepared from these pulses, an important part ofIndian, Nepali, Pakistani, Sri Lankan, Pakistani, Bangladesh. We are manufacturing, supplying and exporting wide range of Green Gram. Anthopa Group is one of the leading manufacturers of the industry, who manufacture the products using natural ingredients. These are widely appreciated for their better quality and good shaped grams. Our range is offered in various packaging material, which ensure to maintain the freshness and purity of the field. These are available at most competitive rates.

Themungormoong bean(also known asgreen gramorgolden gram) is the seed ofVigna radiata, native to theIndian subcontinent, and mainly cultivated inIndia, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos andCambodia, but also in hot and dry regions ofSouthern Europeand theSouthern United States.It is used as an ingredient in both savory and sweet dishes. It is known by other names such as pasi payaru inTamil, cherru payaru inMalayalam, Hesaru Bele inKannadaand pesarlu inTelugu.
In South India there is evidence for evolution of larger-seeded mung beans 3500 to 3000 years ago.[7]By about 3500 years ago mung beans were widely cultivated throughout India. Cultivated mung beans later spread from India to China and Southeast Asia.

Black gram originated inIndia, where it has been in cultivation from ancient times and is one of the most highly prizedpulsesof India. The coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. Orid Dhallis used in traditional Indian(Ayurveda) medicine. Pharmacologically, extracts have demonstrated immunostimulatory activity. It is largely used to makedalfrom the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made intodal; prepared like this it has an unusualmucilaginoustexture. Ground into flour or paste, it is also extensively used inSouth Indianculinary preparations, such asdosa, idli, vada, andappadam/ paapad/papadum. When used this way, the white lentils are usually used. It is excellent for light breakfast.14

The cultivation of the Toor Dhall (Pigeon Pea) goes back at least 3, 500 years. The centre of origin is the eastern part of peninsular India. Pigeon peas contain high levels ofproteinand the importantamino acidsmethionine, lysine, and tryptophan. In contrast to the mature seeds, the immature seeds are generally lower in all nutritional values, however they contain a significant amount of vitamin C (39mg per 100 g serving) and have a slightly higher fat content. Research has shown that the protein content of the immature seeds is of a higher quality.
Our Company posses rich expertise in offering our Toor Dhall which are highly appreciated by our clients became for their special and unique quality, hygiene, taste, freshness and reasonable prices. Toor Dhall are husked and spilt in half. Pale yellow in color. It is slightly sweet, having earthly subtle nuttle flavor and soft texture. Toor Dhall that we offer are clean and comprise essential nutrients and vitamins. It is good source of protein, dietary fiber, amino acids, iron, calcium, carbohydrates and potassium. Its calorific value is 237 Kcal / 100 gram dry weight.

Riceis theseedof themonocotplantsOryza sativa(Asian rice) orOryza glaberrima(African rice). As acereal grain, it is the most widely consumedstaple foodfor a large part of the world's human population, especially in Asia. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. Rice is the staple food of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20% of the worlds dietary energy supply, while wheat supplies 19% and maize (corn) 5%.

RavaorRavva, is awheatproduct and a form ofsemolinaor Rava. Rava is made by grinding husked wheat and is used extensively insouth Indiancuisine, such inAndhra Pradesh, Karnataka, KeralaandTamil Nadu, to makeRava dosa, Rava idli, upma, khichdis, and also sweets like RavaLadooand Ravahalwaalso known as Rava Kesari.There is another form ofravaknown asChamba Rava, which is an extract ofwheat flour, while this "Rava" is an extract ofMaida flour, hence much finer. Rava may be described as the residues of milled material, after the flour is ground in a flour mill (Chakki). It is passed through a fine mesh till flour and rava were separated. Rava is used inSouthern parts of Indiato make the delicious dish calledupma. It is also used as an ingredient in some varieties ofDosa, especially theRava Dosa.

Sugars are found in the tissues of most plants but are only present in sufficient concentrations for efficient extraction insugarcane andsugar beet. Sugarcane is a giant grass and has been cultivated in tropical climates in the Far East since ancient times. A great expansion in its production took place in the 18th century with the setting up of sugar plantations in the West Indies and Americas. The world produced about 168 million tonnes of sugar in 2011. The average person consumes about 24 kilograms of sugar each year (33.1kg in industrialised countries), equivalent to over 260 food calories per person, per day.