Bursting with natural goodness, Jiwa ‘Oats Flour’ is a stone-ground variety, which gives it the nutritional edge. There’s nothing in the kitchen that a good old oats flour cannot resolve. Oats atta mixes easily with chapatti atta & other flour recipes, is used in home baking and don’t hesitate to even mix it with dosa and chilla batters. This surely is an ingredient that will not disappoint!
Storage & Shelf Life
Best before 6 months from date of manufacturing, Fresher the better! Conventionally stored in tin boxes away from moisture and heat.
- Mix together 1/2 cup Jiwa Oats Flour with 1 tbsp. Jiwa Gluten Free Maida, ⅓ cup fresh curd, and a handful chopped onions and green chilies. Add salt to taste and mix well.
- Pour a ladleful of the batter on the tava, spread it in a circular motion to make a dosa and cook it using a little oil till it turns golden brown on both sides.
Try some dark chocolate chips and chopped orange peels while baking with oats flour, delight in every bite!
per 100gm (approx values)
What happens when you leave an open bowl of oats in fridge or freezer? No, u don’t eat leftover food, it actually absorbs all odors!
100% Australian Oats
Appearance: Powder white with a light cream hue
Aroma: The aroma of flour like that of oats, gets pronounced once cooked. Do a cinnamon oats cookie, and inside the oven itself the mix is rather heady, and quite irresistible!
Taste notes: Absolutely anything made from Jiwa’s Oats Flour has soft and luscious base notes and tastes slightly chewy. Relish a signature nutty taste on the roof of the mouth with every bite, whether it is a baked good or a traditional Indian preparation.
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