Kiro Kangani (Foxtail Millet) Dosa, Idli & Dhokla Mix, 300 g. Kangani is a light, quick-cooking millet that Indian kitchens used long before rice took over the breakfast plate. This all-in-one premix turns it into dosa, idli, dhokla and chilla with no soaking and no grinding, and the same batter also makes bread, cake, a tawa pizza base and waffles. Each 300 g pouch makes 8-10 dosas or chillas, 10-12 idlis, or 8-10 dhokla servings.

• 12.1 g protein and 3.8 g dietary fibre per 100 g
• Only 3 ingredients: kangani (foxtail millet) flour, rice flour, besan (chickpea flour)
• No maida, no preservatives, no added sugar, no added oil
• Kiro's lowest-sodium mix: 15 mg per 100 g
• FSSAI licensed and NABL lab-tested

How to cook

• Dosa: whisk 100 g premix with 150 ml water and 1/4 tsp methi powder, ferment overnight, then spread thin on a hot tawa. Makes 3. Short on time? Use 100 ml water and 50 ml curd and rest 10 minutes.
• Chilla: whisk 100 g premix with 120 ml water, rest 2-3 minutes and cook on a hot tawa. Makes 3.
• Idli: mix 100 g premix, 100 ml water, 50 ml curd and 1/2 tsp fruit salt; steam 12-15 minutes. Makes 3-4.
• Dhokla: mix 100 g premix, 120 ml water, 50 ml curd, 1 tsp lemon juice and 1 tsp fruit salt; steam 12-15 minutes and temper. Makes 3 servings.

Allergens: contains cereals and pulses. Made in a facility that may also process other grains.

Storage: keep in a cool, dry place away from direct sunlight. Once opened, transfer to an airtight container. Best before 6 months from date of manufacture.