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)

Black mate bean is ground into flour, it is also extensively used in South Indian culinary preparations, such as dosa, idli, vada, and appadam/ paapad/ papadum. **Allergen Advice** (Jalpur products are packed and produced in a mill that handles wheat, gluten, nuts, peanuts, mustard, sesame and soya)

Poha is an Indian dish prepared in the Indian states of Maharashtra, Odisha, Madhya Pradesh, Telengana, Karnataka, Gujarat, and Rajasthan.

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

Medium size Sago seeds White pearl like seeds Boiled before eating 1kg packet

Whole dried Kashmiri chillies Gives Appealing Red Colour And Spice To The Food