Kati Basti Flour (500 gm)
$6.00
Ground from urid lentils (Vigna mungo), this flour is commonly used for making pappadams, dosa and idli.
Availability: Only 10 left in stock
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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