Our Products

Multi-Millet Paniyaram

Ingredients:

★ Finger Millet
★ Pearl Millet
★ White Cholam
★ Idli Rice
★ Raw Rice
★ Urad Dal
★ Salt
★ Baking Soda
★ Yeast

Preparations:

Step 1: Take 1 cup of Multi-Millet Paniyaram Mix in a mixing bowl.

Step 2: Gradually add 2 cups of water and mix well to form a smooth batter without lumps.

Step 3: Add onion, curry leaves, coriander, carrot, ginger, and salt as per your taste.

Step 4: Stir everything thoroughly until the ingredients are well combined.

Step 5: Cover and rest the batter for 2 hours at room temperature.

Step 6: After resting, heat the paniyaram pan on medium flame and lightly grease each mould with oil.

Step 7: Stir the batter once more and pour it into each mould (fill up to ¾ level).

Step 8: Cook on medium flame for 2–3 minutes until the bottom side turns golden brown.

Step 9: Flip each paniyaram gently using a stick or spoon and cook the other side for another 2–3 minutes.

Step 10: Once both sides are golden and cooked well, remove from the pan.

Step 11: Serve hot with chutney or sambar.

MULTI DHAL ADAI MIX

ingredient:

★ Chana Dal
★ Urad Dal
★ Toor Dal
★ Red Chilly
★ Garlic
★ Pepper
★ Cumin Seeds
★ Tamarind
★ Coriander Seeds
★ Moringa Leaf
★ Curry Leaf
★ Asafetida
★ Rock Salt

Preparations:

Step 1: Take the KMD Multi Dhal Adai Mix in a mixing bowl.

Step 2: Add 200 ml of water gradually and mix thoroughly to form a smooth, lump-free batter.

Step 3: Add chopped onions as per your taste and mix well. (Optional: you can also add grated coconut, coriander leaves, or green chillies for extra flavor.)

Step 4: Heat a tawa (griddle) on medium flame and grease it lightly with oil or ghee.

Step 5: Pour a ladleful of batter onto the tawa and spread it gently in a circular motion to form a medium-thick adai.

Step 6: Drizzle a little ghee or oil around the edges and on top of the adai.

Step 7: Cook on medium flame until the bottom side turns golden brown and crispy.

Step 8: Flip the adai carefully and cook the other side until done.

Step 9: Once both sides are cooked and crispy, remove from the tawa.

Step 10: Serve hot with coconut chutney, jaggery, or butter for a delicious and healthy meal.

RED BANANA POWDER

ingredient:

★ Red Bananas (naturally dried and powdered)

Preparations:

Step 1: Take 2 tablespoons of Red Banana Powder in a clean bowl.

Step 2: Add about 100–150 ml of warm water or milk (depending on your preference).

Step 3: Mix well until a smooth, lump-free paste is formed.

Step 4: If desired, add a small amount of jaggery or honey for natural sweetness (optional).

Step 5: For babies or children, cook the mixture on low flame for 2–3 minutes until slightly thickened, then allow it to cool before serving.

Step 6: For adults, it can be added directly to smoothies, milkshakes, porridges, or desserts for extra nutrition and flavor.

SPROUTED RAGI MALT

ingredient:

★ Sprouted Ragi
★ Milk Solids
★ Rock Candy
★ Badam
★ Cocoa Powder (Optional)
★ Cardamom

Preparations:

Step 1: Take 2 teaspoons of Sprouted Ragi Malt powder in a cup or glass.

Step 2: Add a small amount of hot milk or water and mix well to form a smooth paste without lumps.

Step 3: Gradually add the remaining 1 glass of hot milk while stirring continuously to avoid lumps.

Step 4: Mix thoroughly until the powder is completely dissolved and the malt is smooth.

Step 5: Serve hot as a nutritious beverage.

WHEAT DOSA FLOUR MIX

Ingredient:

★ Sprouted Wheat
★ Black Urad Dal
★ Chana Dal
★ Flattened Rice
★ Salt

Preparations:

Step 1: Take 1 cup of Wheat Dosa Mix in a mixing bowl.

Step 2: Add required water gradually while stirring to form a smooth batter without lumps.

Step 3: Add salt as per your taste and mix well.

Step 4: Cover the bowl and keep it aside for fermentation (4 to 6 hours) at room temperature. (Fermentation is mandatory for soft and flavorful dosas.)

Step 5: After fermentation, stir the batter gently. If it’s too thick, add a little water to adjust the consistency.

Step 6: Heat a tawa (dosa pan) on medium flame and grease it lightly with oil.

Step 7: Pour a ladleful of batter in the center of the tawa and spread it in a circular motion to form a thin dosa.

Step 8: Drizzle a few drops of oil around the edges and cook until the bottom turns golden brown.

Step 9: Flip the dosa (optional) and cook the other side for a few seconds

Step 10: Remove from the pan and serve hot with chutney or sambar..

MORINGA DHAL POWDER

Ingredient:

★ Chana Dal
★ Urad Dal
★ Toor Dal
★ Red Chilly
★ Garlic
★ Pepper
★ Cumin Seeds
★ Tamarind
★ Coriander Seeds
★ Moringa Leaf
★ Curry Leaf
★ Asafetida
★ Rock Salt

Preparations:

Step 1: Take 2–3 teaspoons of Moringa Dhal Powder in a small bowl or plate.

Step 2: Add sesame oil or ghee (1–2 teaspoons) to the powder and mix well.

Step 3: Use this mixture as a side dish for Idli or Dosa.

Step 4: Alternatively, take a portion of hot boiled rice in a plate or bowl.

Step 5: Add 1–2 teaspoons of Moringa Dhal Powder to the rice.

Step 6: Pour a spoon of ghee or sesame oil over the rice and mix thoroughly.

Step 7: Serve hot for a wholesome and flavorful meal.

MALT-O-POWER

ingredient:

★ Sprouted Wheat
★ Milk Solids
★ Rock Candy
★ Badam
★ Cocoa Powder (optional)
★ Cardamom

Preparations:

Step 1: Take 2 teaspoons of Malt-O-Power powder in a cup or glass.

Step 2: Add a small amount of hot milk or water and mix well to form a smooth paste without lumps.

Step 3: Gradually add the remaining 1 glass of hot milk while stirring continuously.

Step 4: Mix thoroughly until the powder is fully dissolved and smooth.

Step 5: Serve hot for a nourishing and energy-boosting drink.

RAGI PORRIDGE

ingredient:

★ Sprouted Ragi
★ Red Rice
★ Badam
★ Pepper
★ Cumin Seeds
★ Rock Salt

Preparations:

Step 1: Take 2 teaspoons of Ragi Porridge powder in a small bowl.

Step 2: Add a little plain water and mix well to form a smooth paste without lumps.

Step 3: In a pan, boil 200 ml of water on medium flame.

Step 4: Once the water starts boiling, add the mixed ragi paste slowly while stirring continuously to avoid lumps.

Step 5: Cook on low flame for 10–15 minutes, stirring occasionally until the mixture thickens and turns glossy.

Step 6: Add salt as required and mix well.

Step 7: Serve hot for a savory version.

Ingredients:

★ Karuppu Kavuni Rice
★ Moong Dal
★ Horse Gram
★ Barley
★ Pepper
★ Cumin
★ Rock Salt

KARUPPU KAVUNI KANJI MIX

Step 1: Take 1 spoon of Karuppu Kavuni Kanji Mix in a bowl.

Step 2: Add 100 ml of water and whisk well to form a smooth paste without lumps.

Step 3: Pour the mixture into a pan and cook on medium heat.

Step 4: Stir continuously for 10–12 minutes until the porridge thickens and is cooked properly.

Step 5: Adjust salt as needed.

Step 6: Serve hot for a nutritious and wholesome meal.

ABC MALT

ingredient:

★ Apple
★ Beetroot
★ Carrot
★ Country Sugar
★ Badam
★ Cashew
★ Cardamom

Preparations:

Step 1: Take 2 teaspoons of ABC Malt powder in a cup or glass.

Step 2: Add a small amount of hot milk or water and mix well to form a smooth paste without lumps.

Step 3: Gradually add the remaining 1 glass of hot milk, stirring continuously.

Step 4: Mix thoroughly until the powder is fully dissolved and smooth.

Step 5: Serve hot immediately.

MULTI MILLET ADAI MIX

ingredient:

★ Chana Dal
★ Urad Dal
★ Toor Dal
★ Red Chilly
★ Garlic
★ Pepper
★ Cumin Seeds
★ Tamarind
★ Coriander Seeds
★ Moringa Leaf
★ Curry Leaf
★ Asafetida
★ Rock Salt

Preparations:

Step 1: Take 1 cup of Multi Millet Adai Mix in a mixing bowl.

Step 2: Add 2 cups of water gradually and mix well to form a smooth, lump-free batter.

Step 3: Add chopped onion, curry leaves, coriander, ginger, and salt according to your taste. Mix evenly.

Step 4: Cover and rest the batter for 1 hour at room temperature.

Step 5: Heat a tawa (griddle) on medium flame and lightly grease with oil.

Step 6: Pour a ladleful of batter onto the tawa and spread gently in a circular shape to form a pancake.

Step 7: Drizzle a few drops of oil around the edges and cook until the bottom turns golden brown.

Step 8: Flip the adai carefully and cook the other side until done.

Step 9: Remove from the pan and serve hot with chutney or sambar.

Ingredients:

★ Finger Millet
★ Pearl Millet
★ Red Rice
★ Raw Rice
★ Flattened Rice
★ Urad Dal
★ Fenugreek Seeds

MILLET FLOUR MIX

Step 1: Take 2 cups of Millet Flour Mix in a large mixing bowl.

Step 2: Add water gradually and mix thoroughly to form a smooth, lump-free batter.

Step 3: Add rock salt according to your taste and mix evenly.

Step 4: Cover the batter and keep it aside for fermentation for 10–12 hours at room temperature.
(Fermentation is mandatory for soft and fluffy Idlis or other dishes.)

Step 5: After fermentation, gently stir the batter. If it’s too thick, add a little water to adjust consistency.

Step 6: Use the batter to make Idli, Dosa, or Paniyaram as desired:

• Idli: Pour batter into idli molds and steam for 10–15 minutes.
• Dosa: Pour ladleful of batter on a hot tawa and spread thin. Cook until golden brown on both sides.
• Paniyaram: Pour batter into paniyaram pan, cook on medium flame until golden and crisp.

Step 7: Serve hot with chutney, sambar, or any side dish of your choice.

ingredient:

★ Barnyard Millet
★ Finger Millet
★ Pearl Millet
★ Red Cholam
★ Toor Dal
★ Idli Rice
★ Chilli Powder
★ Cumin Seeds
★ Asafetida
★ Curry Leaves
★ Salt
★ Citric Acid

MULTI MILLET ADAI MIX

Step 1: Take 1 cup of Multi Millet Adai Mix in a mixing bowl.

Step 2: Add 2 cups of water gradually and mix well to form a smooth, lump-free batter.

Step 3: Add chopped onion, curry leaves, coriander, ginger, and salt according to your taste. Mix evenly.

Step 4: Cover and rest the batter for 1 hour at room temperature.

Step 5: Heat a tawa (griddle) on medium flame and lightly grease with oil.

Step 6: Pour a ladleful of batter onto the tawa and spread gently in a circular shape to form a pancake.

Step 7: Drizzle a few drops of oil around the edges and cook until the bottom turns golden brown.

Step 8: Flip the adai carefully and cook the other side until done.

Step 9: Remove from the pan and serve hot with chutney or sambar.

BEETROOT MALT

ingredient:

★ Beetroot
★ Country Sugar
★ Badam
★ Cashew
★ Cardamom

Preparations:

Step 1: Take 2 teaspoons of Beetroot Malt powder in a cup or glass.

Step 2: Add a small amount of hot milk and mix well to form a smooth paste without lumps.

Step 3: Gradually add the remaining 1 glass of hot milk, stirring continuously.

Step 4: Mix thoroughly until the powder is fully dissolved and smooth.

Step 5: Serve hot immediately.

Multi-Millet Paniyaram Mix

Step 1: Take 1 cup of Multi-Millet Paniyaram Mix in a mixing bowl.

Step 2: Gradually add 2 cups of water and mix well to form a smooth batter without lumps.

Step 3: Add onion, curry leaves, coriander, carrot, ginger, and salt as per your taste.

Step 4: Stir everything thoroughly until the ingredients are well combined.

Step 5: Cover and rest the batter for 2 hours at room temperature.

Step 6: After resting, heat the paniyaram pan on medium flame and lightly grease each mould with oil.

Step 7: Stir the batter once more and pour it into each mould (fill up to ¾ level).

Step 8: Cook on medium flame for 2–3 minutes until the bottom side turns golden brown.

Step 9: Flip each paniyaram gently using a stick or spoon and cook the other side for another 2–3 minutes.

Step 10: Once both sides are golden and cooked well, remove from the pan.

Step 11: Serve hot with chutney or sambar.