Grains & Rice Derivatives

In Indian cuisine, grains such as millet and specialized flours are crucial for their nutritional content and versatility in traditional dishes. Foxtail Millet is commonly used to make nutritious dosas and khichdi, while Finger Millet features in healthy preparations like ragi porridge and rotis. Puffed Rice is a staple in popular snacks like bhel puri and puffed rice cakes, and flours like Semolina are essential for making delightful upma and sweet halwa. 

Expanding your culinary horizons across Europe, Dookan ensures swift delivery of these authentic ingredients to over 20+ countries in Europe. Partnering with reliable carriers like PPL, DHL, PostAG, and Slovak Parcel Service, we guarantee that your grains arrive within 1-2 working days after order confirmation. 

Shipping for Indian grocery products in Europe starts at just €4.99, with free delivery on orders over €39.

Popular Indian Grains And Rice Derivatives Available In Europe

From the long, slender grains of basmati rice to the nutty flavor of millet, our selection offers diverse options to elevate your culinary creations in Europe. 

Category	Brand	Product	Quantity
Millets	Aekshea	Little Millet / Samai	500g
		Kodo Millet / Varagu	500g
	Tirupati	Samak / Barnyard Millet	500g
		Little Millet / Samai	500g
		Foxtail Millet / Thinai	500g
		Kodo Millet / Varagu	500g
		Finger Millet / Ragi Whole	500g
		Samo / Mario Seeds / Bhagar	500g
	Priya	Kodo Millet / Varagu	500g
		Proso Millet / Panivaragu	500g
		Little Millet / Samai	500g
		Foxtail Millet / Thinai	500g
		Samak / Barnyard Millet	500g
	Pansari	Samak / Barnyard Millet Flour	500g
Flours	Tirupati	Rajgira Flour / Amaranth Flour	500g
		Semolina Fine (Suji)	1kg
		Semolina Fine (Suji)	500g
		Dalia Lapsi Coarse / Crushed Wheat	500g
		Roasted White Rice Flour	1kg
		White Corn Flour	500g
	Priya	White Rice Flour	500g
	Pansari	Sabudana / Sago Flour	500g
		Makki Atta / Maize Flour	500g
		Rajagaro Flour / Amaranth Flour	500g
	TRS	Semolina Extra Coarse	1.5kg
	Aekshea	Indian Sago Seeds / Sabudana	500g
Rice Derivatives	Tirupati	Makai Poha / Corn Flakes	500g
		Mamra / Mumra / Puffed Rice	400g
		Mamra / Mumra / Puffed Rice	200g
		Idli Rava	1kg
		Poha / Powa / Flattened Rice - Thick	1kg
	Priya	Poha / Powa / Flattened Rice - Thin	750g
		Mamra / Mumra / Puffed Rice	500g
		Indian Sago Seeds / Sabudana Medium	500g
	Pansari	Poha / Powa / Flattened Rice - Thin	Bundle of 2 x 500g
		Poha / Powa / Flattened Rice - Thick	Bundle of 2 x 500g
		Mamra / Mumra / Puffed Rice	Bundle of 2 x 200g
		Poha / Powa / Flattened Rice - Medium	1kg
		Mamra / Mumra / Puffed Rice	200g
	Priya	Idli Rava	Bundle of 2 x 1kg
	India Gate	Sona Masoori Rice	10kg
	TRS	Poha / Powa / Flattened Rice - Thick	1kg

7+ Recipes With Indian Grains You Must Try in Europe

Indian Recipes

1. Jowar Bhakri

• Ingredients: Jowar flour, warm water, salt.
• Method: Mix jowar flour with salt and water to form a pliable dough. Roll into flatbreads and cook on a hot grill until both sides are spotted brown. Serve with garlic chutney or baingan bharta.
• Recipe-Jowar Bhakri

2. Masala Khichdi

• Ingredients: Mixed millet, moong dal, vegetables (carrots, peas, beans), turmeric, cumin, mustard seeds, and ghee.
• Method: Heat ghee in a pressure cooker. Add mustard seeds, cumin, and finely chopped vegetables. Stir in soaked millet and dal. Add turmeric, salt, and water. Cook until done. Serve with yogurt or pickle.
• Recipe - Masala Khichdi

3. Amaranth Porridge

• Ingredients: Amaranth seeds, milk, sugar, cardamom.
• Method: Boil amaranth seeds in milk until soft. Add sugar and cardamom. Serve hot or cold, garnished with chopped nuts and a sprinkle of saffron for a nutritious breakfast.
• Recipe - Amaranth Porridge

4. Barnyard Millet Idli

• Ingredients: Barnyard millet, urad dal, fenugreek seeds, salt.
• Method: Soak millet, dal, and fenugreek seeds overnight. Blend into a batter, ferment, add salt, then steam in idli molds until fluffy. Serve with coconut chutney and sambar.
• Recipe-Barnyard Millet Idli

European Recipes

1. Millet Gnocchi

• Ingredients: Millet flour, potatoes, egg, salt.
• Method: Cook and mash potatoes mixed with millet flour, egg, and salt to form a dough. Roll into ropes, cut into dumplings, and boil until they float. Serve with sage butter or marinara sauce.
• Recipe-Millet Gnocchi

2. Sorghum Tabouleh

• Ingredients: Cooked sorghum, parsley, mint, tomato, cucumber, lemon juice, olive oil, salt.
• Method: Mix cooked sorghum with finely chopped parsley, mint, tomatoes, and cucumber. Dress with lemon juice, olive oil, and salt. Chill before serving as a refreshing side dish.
• Recipe-Sorghum Tabouleh

3. Barley Stuffed Peppers

• Ingredients: Barley, bell peppers, onions, mushrooms, feta cheese, spices.
• Method: Cook barley and set aside. Sauté onions and mushrooms, mix with barley, crumbled feta, and herbs. Stuff into halved bell peppers, bake until peppers are tender. Serve warm.
• Recipe-Barley Stuffed Peppers

4. Kodo Millet and Baked Vegetable

• Ingredients: Kodo millet, mixed vegetables (zucchini, bell peppers, tomatoes), cheese, basil, olive oil.
• Method: Cook millet until fluffy. Layer it in a baking dish with sautéed vegetables and basil, and top it with cheese. Bake until golden and bubbly.
• Recipe-Kodo Millet and Baked Vegetable

5. Little Millet Salad

• Ingredients: Cooked little millet, arugula, cherry tomatoes, olives, crumbled goat cheese, balsamic vinaigrette.
• Method: Toss cooked little millet with arugula, halved cherry tomatoes, olives, and goat cheese. Drizzle with balsamic vinaigrette and serve as a hearty salad.
• Recipe-Little Millet Salad

Recipes Using Indian Rice Derivatives In Europe

Indian Recipes Using Rice Derivatives

1. Idli

• Ingredients: Rice flour, urad dal (black lentils), fenugreek seeds, salt.
• Method: Soak urad dal and fenugreek seeds overnight. Grind to a paste and mix with rice flour. Ferment overnight, season with salt, then steam in idli molds until spongy. Serve with coconut chutney and sambar.
• Recipe- Idli

2. Poha (Flattened Rice) Upma

• Ingredients: Poha, mustard seeds, curry leaves, onions, green chilies, turmeric, lemon juice, peanuts, and fresh coriander.
• Method: Rinse and drain poha. Heat oil, splutter mustard seeds and curry leaves, and sauté onions and chilies. Add turmeric, salt, and poha. Mix well, cook briefly, then garnish with lemon juice, peanuts, and coriander.
• Recipe-Poha (Flattened Rice) Upma

3. Mamra (Puffed Rice) Bhel

• Ingredients: Puffed rice, boiled potatoes, chopped onions, green chilies, tamarind chutney, sev, fresh coriander.
• Method: Mix puffed rice with chopped potatoes, onions, chilies, tamarind chutney, and salt. Garnish with Sev and coriander for a quick snack.
• Recipe-Mamra (Puffed Rice) Bhel

4. Sabudana (Sago) Khichdi

• Ingredients: Sabudana, peanuts, green chilies, cumin seeds, ghee, fresh coriander, lemon juice.
• Method: Soak sabudana until soft. Roast peanuts, coarsely grind. Heat ghee, cumin seeds, and chilies. Add sabudana, peanuts, and salt, cook until transparent. Garnish with coriander and lemon juice.
• Recipe-Sabudana (Sago) Khichdi

European Recipes Using Rice Derivatives

1. Sago Pearl and Roasted Beet Salad

• Ingredients: Sago pearls, roasted beets, arugula, goat cheese, walnuts, and balsamic glaze.
• Method: Cook sago pearls until translucent. Toss with diced roasted beets, arugula, crumbled goat cheese, and walnuts. Drizzle with balsamic glaze for a refreshing salad.
• Recipe-Sago Pearl and Roasted Beet Salad

2. Rice Flour Crepes

• Ingredients: Rice flour, milk, eggs, butter, salt.
• Method: Whisk rice flour with milk, eggs (Optional), melted butter, and a pinch of salt to form a batter. Pour thin layers into a hot, non-stick pan, cook until golden, and flip once. Serve with sweet or savory fillings.
• Recipe-Rice Flour Crepes

3. Poha Risotto

• Ingredients: Flattened rice, chicken broth, white wine, Parmesan cheese, mushrooms, onions, garlic.
• Method: Lightly toast poha in a dry pan and set aside. Sauté onions, garlic, and mushrooms. Deglaze with wine, add broth gradually and cook like traditional risotto. Stir in poha and Parmesan before serving.
• Recipe- Poha Risotto

4. Baked Sabudana and Spinach Gratin

• Ingredients: Sabudana, spinach, cream, garlic, nutmeg, Parmesan cheese.
• Method: Pre-cook sabudana until translucent. Blanch spinach, chop, and mix with garlic, cream, nutmeg, and sabudana. Top with grated Parmesan and bake until bubbly.
• Recipe-Baked Sabudana and Spinach Gratin

How To Cook Indian Grains and Rice Derivatives In European Appliances?

Using proper techniques and settings, you quickly cook Indian Grains and Rice Derivatives with European appliances. Here's a guide on how to effectively use common European kitchen appliances to prepare these ingredients:

1. Electric or Induction Stove

• For Boiling and Simmering
• Ingredients: Millets, Rice, Poha, Sabudana.
• Method: Place grains or rice derivatives in a saucepan with the appropriate water. For millets, a general rule is 1 part grain to 2 parts water. Bring to a boil, then reduce to a simmer, cover, and cook until all the water is absorbed. For Poha, just soak it in water for a few minutes until it is soft.

2. Pressure Cooker or Instant Pot

• For Faster Cooking
• Ingredients: Beans, chickpeas, lentils, dense millets.
• Method: If necessary, soak beans or lentils for a few hours. Place them in the pressure cooker with water (usually a 1:3 ratio). Cook under high pressure for the recommended time, depending on the grain or legume (e.g., chickpeas take about 15-20 minutes).

3. Microwave Oven

• For Steaming and Quick Cooking
• Ingredients: Idli batter, sabudana, rice flour.
• Method: For idli, pour batter into microwave-safe molds and steam for about 2-3 minutes. For Sabudana, soak it until soft, then microwave in a covered dish with a bit of water for 5-6 minutes, stirring halfway through. Rice flour can be used to make quick microwave mug cakes or steamed snacks.

4. Conventional Oven

• For Baking and Roasting
• Ingredients: Whole grains like sorghum, barley, and millet.
• Method: To roast, spread the grains on a baking sheet and place in an oven preheated to 180°C (350°F). Roast until they start to pop or turn golden brown, which enhances their nutty flavor. Baked dishes like millet casseroles can also be prepared using millet mixed with vegetables and a binding agent like eggs or cheese.

5. Electric Kettle

• For Boiling Water
• Ingredients: Instant rice flakes (Poha), instant oats.
• Method: Boil water in the electric kettle. Pour the hot water over the rice flakes or oats in a bowl, cover, and let sit for a few minutes until they absorb the water and soften.

6. Blender or Food Processor

• For Making Flours or Batters
• Ingredients: Rice, millet, dried legumes.
• Method: Grind the dry grains into flour for use in recipes like pancakes, crepes, or for thickening soups and stews. For batters, blend soaked grains with water and seasoning to make batters for dishes like dosas or chickpea pancakes.

7. Bread Machine

• For Kneading Dough
• Ingredients: Atta (whole wheat flour), millet flour.
• Method: Use the dough setting to knead chapati or bread dough. Mix flour with water, oil, and yeast (if making bread) according to your recipe, and let the machine handle the kneading process.

8. Espresso Machine or Coffee Grinder

• For Grinding Small Batches of Grains
• Ingredients: Small seeds like amaranth and quinoa.
• Method: Use a coffee grinder to grind small seeds into flour or to crack them slightly before cooking, which can help make them more digestible and quick to cook.

Health Benefits Of Indian Grains And Rice Derivatives

• Millets (Sorghum, Bajra, Ragi, etc.): Gluten-free, high in fiber, proteins, vitamins (B vitamins), and minerals (iron, magnesium). They have a low glycemic index, aiding in blood sugar control, and are rich in antioxidants.
• Rice Derivatives (Poha, Idli Rava, Rice Flour) are high in carbohydrates, easy to digest, and energy-boosting, making them suitable for quick energy needs and digestive health.
• Sabudana (Tapioca Pearls): Excellent energy source, gluten-free, and contains calcium for bone health.
• Mamra (Puffed Rice): Low in calories and fat, ideal for weight management and easy digestion.

Nutritional Information (Per 100g Approx.)

• Millets: 350-390 Calories, 6-11g Protein
• Rice Flour: 366 Calories, 6g Protein
• Sabudana: 350 Calories, negligible Protein
• Puffed Rice: 402 Calories, 7.5g Protein

Potential Concerns That You Must be Aware Of! 

• High in carbohydrates
• It contains antinutrients that can interfere with mineral absorption.
• Goitrogens found in millets could affect thyroid function if consumed excessively.

How To Ensure The Authenticity Of Grains And Rice Derivatives In Europe

1. Check Labeling and Certification: Look for clear labels that include complete ingredient lists, country of origin, and certifications such as organic or non-GMO(Genetically Modified Organisms) labels. 
2. Vendor Reputation: Always purchase from reputable vendors. Dookan, known for its dedication to quality, collaborates only with top-selling Indian brands that meet stringent standards.
3. Visual Inspection: Genuine grains have a consistent appearance. Variations in size, shape, or color can be red flags, but Dookan ensures the products they list meet visual quality standards by conducting regular quality checks.
4. Traceability: Authentic products often include traceability information, allowing consumers to follow the product’s journey from the farm to your table. Dookan provides transparency in sourcing, reinforcing the authenticity of its listings.
5. Taste and Aroma: Once familiar with a product, the taste and aroma can be indicative of its authenticity. Dookan encourages customer feedback to monitor and maintain quality, so that any discrepancies in taste or smell reported by customers are addressed swiftly.

Top Selling Brands for Indian Grains and Rice Derivates on Dookan in Europe

Dookan features several top-selling brands known for their authenticity and quality. Some of these brands include:

• 24 Mantra Organic: Offers a wide range of certified organic grains and flours.
• Patanjali: Known for its natural and Ayurvedic approach, providing high-quality grains.
• TRS is a famous brand in Europe for its lentils, rice, and diverse flours.
• India Gate: Offers premium and authentic varieties of basmati rice.
• MDH: Though famous for spices, MDH also supplies high-quality basmati rice.

5+ Best Ways To Store Indian Grains and Rice Derivatives In European Climate

1. Airtight Containers

• Purpose: Keep moisture and air out to prevent spoilage.
• Method: Use glass, metal, or heavy-duty plastic containers with tight seals.
• Tip: Label with storage dates to track freshness.

2. Cool and Dry Locations

• Purpose: Protect against heat and humidity, which accelerate degradation.
• Method: Store in pantries, cupboards, or cellars away from direct sunlight and heat sources.
• Tip: Avoid proximity to stoves or radiators.

3. Vacuum Sealing

• Purpose: Ideal for long-term storage by preventing oxidation and pest infestation.
• Method: Use vacuum seal bags or containers to eliminate air.
• Tip: It is especially effective for rice derivatives like flour.

4. Refrigeration

• Purpose: In humid or warm conditions, refrigeration helps prevent mold.
• Method: Store in airtight or vacuum-sealed containers in the fridge.
• Tip: Useful for perishable derivatives and unused portions.

5. Desiccants

• Purpose: Absorb unwanted moisture in storage containers.
• Method: Include food-safe silica gel packets within storage containers.
• Tip: Ensure desiccants don’t contact food directly and replace them periodically.

6. Regular Checks

• Purpose: Early detection of spoilage or infestation.
• Method: Periodically inspect and stir grains to ensure they are dry and free from pests.
• Tip: Discard any compromised grains to avoid contaminating others

Options To Make Indian Grains And Rice Derivatives In Europe Budget-Friendly

• Promotional Discounts: Use codes like "DESI10" for a 10% discount on your first order and "MIDWEEK10" for a 10% discount every Wednesday (excluding certain items). 
• Weekly Deals: Take advantage of bundle offers and weekly discounts on specific products.

Delivering Indian Grains and rice derivatives Across 20+ European Countries

Germany	Hungary	Bulgaria
Poland	Sweden	Croatia
Austria	Denmark	Romania
Slovakia	Italy	Finland
Belgium	Netherlands	Latvia
Slovenia	Luxembourg	Lithuania
France	Spain	Estonia
Greece	Portugal