Description
Kambu Flour is the powdered form of Kambu (Tamil for Pearl Millet), one of the oldest and most nutritious grains cultivated in India. Kambu is widely consumed in Tamil Nadu and other South Indian states, especially during the hot season.
Kambu flour is made by drying and grinding whole kambu grains. It is used to prepare traditional dishes like:
- Kambu koozh (fermented porridge)
- Kambu dosa
- Kambu chapati
- Kambu kali
💎 Key Features:
- Color: Greyish-brown
- Texture: Fine to slightly coarse
- Taste: Earthy and nutty
- Nutritional Value: Rich in iron, fiber, protein, calcium, and magnesium
- Naturally gluten-free
🧺 Kambu Flour – Care Tips:
1. Storage:
- Store in an airtight container to prevent moisture absorption
- Keep in a cool, dry place away from sunlight
- In hot or humid climates, refrigerate or freeze the flour for longer shelf life
- Use within 1–2 months at room temperature, or up to 6 months when refrigerated
2. Spoilage Signs:
- Unpleasant or sour smell
- Clumping or dampness in the flour
- Tiny insects or discoloration
3. Usage Tips:
- Always sieve the flour before using to remove lumps or impurities
- Combine with wheat flour or other millets for chapati or dosa
- For porridge or koozh, cook thoroughly and let cool
- A wholesome, fiber-rich choice for the whole family
Kambu Flour / கம்பு மாவு / बाजरे का आटा / సజ్జల పిండి / ಸಜ್ಜೆ ಹಿಟ್ಟು / കാമ്പ് മാവ്