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 due to its cooling properties.
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
High in complex carbohydrates – helps regulate blood sugar
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 to enhance digestibility
4. Health Tips:
Great for diabetics, as it helps control blood sugar
Supports weight loss due to high fiber
Promotes gut health and keeps the body cool in summer
Safe and beneficial for children and the elderly.
