OrganoNutri Instant Foxtail Idli Mix, 400g

ITC-HSN: 2103

2.21

Min Order Qty 1

Fulfilment Capacity (Per Month): 50000 pieces/month

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OrganoNutri Instant Foxtail Idli Mix is a quick and easy way to make delicious and nutritious idli. The mix is made with foxtail millet, which is a good source of protein and fiber. It also contains a blend of spices that give the idli a delicious flavor.


To make idli with the OrganoNutri mix, simply add equal parts water and curd to the mix and mix well. Then, pour the batter into idli molds and steam for 10-12 minutes. The idli will be light and fluffy, and it will have a slightly sour taste. Serve the idli with sambar and chutney for a complete meal.



Package Contains: Pack of 400g, makes 30 idli per pack.

OrganoNutri

Jodhpur, India

Business Operations: Manufacturer

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Ingredients:

  • Foxtail millet
  • Water
  • Salt
  • Fenugreek
  • Baking soda
  • Citric acid

Nutrition Facts:

Per 100g serving:

  • Calories: 344
  • Protein: 9.1g
  • Carbohydrates: 64g
  • Dietary fiber: 11.5g
  • Sugar: 1.4g
  • Fat: 3.3g

Storage:

Store in a cool, dry place.


Shelf Life:

9 months.

OrganoNutri Instant Foxtail Idli Mix is a convenient and healthy way to make delicious idli. It is a good option for people who are looking for a gluten-free or low-carb diet.


Tips for making the best idli:

  • Use fresh, cold water.
  • Use a good quality curd.
  • Mix the batter well until it is smooth and lump-free.
  • Steam the idli for the correct amount of time.
  • Serve the idli with sambar and chutney.

With a little practice, you will be able to make delicious and fluffy idli with the OrganoNutri mix.

Established in: 2014
Bussiness Type: Sole Proprietorship
Bussiness Type: Manufacturer
MSME: Yes
Countries exporting to: Canada, United Arab Emirates, United States
Export Turnover (3 years): Less than US$10,000
Certifications: UDYAM-RJ-22-0002724
Countries would like to export to: Australia, Belgium, Canada, Guatemala, Kenya, Kuwait, Mauritius, Norway, Oman, United Kingdom
No of employees: 11-30

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