Kati Basti Flour (500 gm)
$6.00
Ground from urid lentils (Vigna mungo), this flour is commonly used for making pappadams, dosa and idli.
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Description
Description
Ground from urid lentils (Vigna mungo), this flour is commonly used for making pappadams, dosa and idli. It is also used to prepare Kati Basti dough, a traditional ayurvedic treatment for musculo-skeletal back and neck pain.
How to use
Due to the specialised nature of this treatment, its use is only recommended for trained practitioners
Additional information
| Weight | 0.53 kg |
|---|---|
| Dimensions | 24 × 12 × 7 cm |
Ingredients
Ingredients
Ingredients
Vigna mungo
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