Jowar
Bajra
Ragi
Makka
Jau
Khapli
Sajan Goth Foods
Recipes and stories, from grains our grandparents already trusted.
Everyday rotis, dosas and porridges made with Sajan Goth atta — plus the grain knowledge behind them. Filter by what you're cooking, or what your body needs.
FILTER
0 stories
READ
HEALTH GOAL
GRAIN
—
No stories match yet
Try clearing a filter — there's more to cook and read across our other grains.
Recipe
High-Protein Khapli Dosa
6 min read
Serves 2
High Protein
Khapli
Breakfast
A crisp, golden dosa batter built on Sajan Goth High Protein Atta — 13g of protein packed into every roti-sized portion.
Ingredients
Method
Blog
Why Our Grandparents' Grains Deserve a Comeback
5 min read
Serves 2
Grain Story
Heritage
Jowar, bajra, ragi, makka, jau, khapli — six grains that fed India for generations, and quietly disappeared from most kitchens.
Recipe
Jau (Barley) Porridge for Gentle Mornings
4 min read
Serves 1
Gut Friendly
Jau
Low Sugar
A warm, fibre-rich porridge using Jau Atta — the grain our grandparents reached for whenever digestion needed a little help.
Ingredients
Method
Blog
What Makes Khapli Wheat Different from Regular Wheat
4 min read
Serves 2
Khapli
Grain Story
One of the oldest wheat varieties still cultivated, and the reason so many people find it easier to digest.
Recipe
Gluten-Free Multi-Millet Paratha
7 min read
Makes 6
Gluten Free
Gut Friendly
Soft, layered parathas made entirely with our Gluten Free Atta blend — no compromise on the fold, or the taste.
Ingredients
Method
Blog
Protein in Roti: How Much Do You Actually Need
6 min read
Serves 2
High Protein
Nutrition
A plain-language look at daily protein needs, and why 13g in a single roti is a bigger deal than it sounds.
Recipe
Everyday Soft Khapli Roti
5 min read
Makes 8
Khapli
Everyday
The basics done right: three habits that keep khapli roti soft for hours, instead of hardening within minutes.
Ingredients
Method
Blog
Gut Health 101: Fibre, Grains and Your Digestion
5 min read
Serves 2
Gut Friendly
Nutrition
The plain-language version of why fibre matters, and which of our grains carry the most of it.