Modern wheat is bred mainly for higher yield, not nutrition. Khapli is different — it's an ancient wheat variety that's stayed close to its natural form. It has more fibre, a lower glycemic index, and a distinct nutty taste that regular atta doesn't.

Stone-grinding is the traditional way of milling slow and at low heat. This helps retain the natural fibre and nutrients that high-speed mills often strip away.

Not at all. It works well for parathas, theplas, and puris, and can be mixed with other flours for dosas or chillas. It's also a great substitute for regular wheat flour in baking and can help thicken curries and gravies.

Khapli has a naturally low glycemic index, so it releases glucose into the blood more slowly than regular wheat. Many customers tell us they've noticed better post-meal sugar levels after switching. We'd still recommend checking with your doctor for advice suited to you.

Every batch is tested at an NABL-ACCREDITED laboratory across 250+ PARAMETERS: Chemical analysis - Moisture, Total Ash, Acid Insoluble Ash, Alcoholic Acidity GLUTEN (ON DRY BASIS) - Khapli is naturally lower in gluten than modern hybrid wheat, and Jivika tests every batch to prove that's actually true in the pack you buy, not just in theory Mycotoxins - Aflatoxin B1, Total Aflatoxins, Ochratoxin A Heavy metals 0 Lead, Arsenic, Mercury, Cadmium PESTICIDE RESIDUES - 235+ COMPOUNDS RODENT HAIR, EXCRETA & FOREIGN MATTER - the basic hygiene check most loose/local atta never undergoes, and Jivika tests and clears on every batch