Sprouted Sajja Flour  Pearl Millet the Way It Was Always Ground

Sajja (pearl millet / bajra) is one of the oldest cultivated grains in India — consumed for thousands of years across Andhra and Telangana, especially in villages where it provided strength and stamina for farmers working long hours in the fields. Our sprouted sajja flour revives this tradition — naturally sprouted, sun-dried and stone-ground without any chemicals or processing shortcuts.

How our sprouted sajja flour is made

Clean sajja grains are soaked in water and left to sprout naturally for 24–36 hours until small shoots appear. They are then carefully sun-dried and stone-ground into fine flour. The entire process preserves the natural warmth and earthiness of this incredible grain.

• Naturally sprouted pearl millet — nothing artificial
• Slow sun-drying to preserve sprouted nutrition
• Stone-ground for authentic texture and flavour
• 100% gluten-free
• No preservatives, no additives, no bleaching

Why sajja is the grain for Indian bodies

Sajja generates body heat naturally — this is why it has always been a winter staple in Telugu households. It is extraordinarily high in iron, making it one of the best natural remedies for anaemia, especially for women and growing children. Sprouting sajja further increases the availability of iron and zinc, making every roti you eat more nourishing than ever before.

Uses:

• Traditional sajja rotis — warm, filling and rich in iron
• Sajja ambali (porridge) — a traditional energy drink
• Winter warmth food — especially good in cold months
• Mixed flour rotis with jonna or ragi
• Ideal for women with iron deficiency and growing children
• Farmers' strength food — high sustained energy release

Sprouted Sajja vs Regular Flour:

1kg

The grain that built Andhra's strength — now sprouted and ready for your kitchen.