Short, soft and non-sticky — why Wada Kolam sits on so many daily tables from Maharashtra to Gujarat.
Wada Kolam takes its name from Wada taluka in Palghar, a paddy belt known for short, pearly grain that cooks quickly and stays separate. For households that eat rice every day, that combination matters more than a long aromatic profile.
At Tulsi Rice Mill we mill Wada Kolam with a gentle multi-stage pass so the grain keeps its rounded shape. Optical sorting then removes chalky and discoloured kernels, which is why a cooked plate looks clean and even.
If you are buying for kirana, thali service or regular home use, ask for 10 kg and 25 kg packs first. Those sizes move fastest, and they are the easiest to keep fresh in a cool, dry store.
