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Jay Maharashtra Masale 4
YR
4th Year of Membership
Maharashtra
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Flour Powder

We offer two types of flours such as Methkut and Modhak Pith in various packaging options. The preparation is done using fresh raw ingredients and with the help of technically advanced machines to protect any type of adultery and impurity. The grains are first washed, dried and them grounded to fine powder. 

Methkut

Methkut

Menthkut powder is traditionally consumed with hot cooked rice and ghee primarily in the regions of Maharashtra. The taste of this combination is superb and is liked by people of all age groups. This ready to use powder can be stored easily in the air tight containers and can be consumed easily. Give below is the list of ingredients used for its preparation:


Ingredients:


  • Rice(thick coarse variety)
  • Chick Peas(Chana Dal)
  • Black Beans(Urad Dal)
  • Dry Red Chilies (Kashmiri/Bedgi)
  • Black Mustard Seeds, Coriander Seeds, Cumin Seed,
  • Whole Turmeric roots, Sal, Fenugreek Seeds Asafetida Chunk

Modhak Pith

Modhak Pith

A modak (Marathi) is a sweet dumpling popular in Western and South India. It is called "modak" in Marathi, "modhaka" in Kannada, "modagam or "kozhakkattai" in Tamil, and "kudumu" in Telugu. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed. The steamed version is eaten hot with ghee.

Kulith Pith

Kulith Pith

kulith Pithale/Horsegram Flour:
Horse Gram Rasam is one such nutritious rasam often prepared in the households in Konkan ( Maharashtra ), South India especially Kongu region (Coimbatore, Erode, Salem, Dindigul districts of Tamil Nadu). It has very rich nutritional value. It is very good for Common cold, cough, body pain and tiredness.

Wada Pith

Wada Pith

We Jai Maharashtra Masale  present to you the famous, spicy malvani styled Flour called "kombdi vade". Literally translates to chicken and puri. I know the combo sounds a little weird but it isnt our regular poori. Its a mixed flour puri and tastes awesome.

To, Ajit Gaikwad
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