Ragi Flour
Made to Order
No Preservatives
100% Organic
We mill and pack your order only after you place the order
Finger millet belongs to the family Poaceae and is known as Ragi in India.
Ragi flour in Karnataka is mostly used to make balls, popularly known as “ragi mudda”. Our Ragi flour/ Ragi Atta is made from unadulterated whole grain freshly once we receive the order .
These Ragi grains are not colored with any artificial colors.
Ragi is a good source of complex carbohydrates, a fair source of protein and a good source of fiber and very low in fat. Ragi flour/ Ragi Atta is rich in fiber and contributes towards fullness which contributes towards achieving ideal body weight.
Ragi is also a very rich source of minerals. It has been found to have between 5-30 times the calcium content found in other cereals. It is also rich in phosphorus, potassium and iron. Calcium is of course an important component in maintaining bone density and health.
Ingredients
Instructions to Use
Ragi flour, also known as finger millet flour, is highly nutritious and versatile. Here are some delicious recipes you can make using ragi flour:
1.Ragi Roti (Flatbread):
- Mix ragi flour with water, salt, and chopped onions, green chilies, and coriander leaves to form a soft dough.
- Divide the dough into small portions and roll them out into flatbreads.
- Cook the flatbreads on a hot griddle until both sides are cooked and golden brown.
- Serve hot with your favorite curry or chutney.
2.Ragi Idli:
- Combine ragi flour with rice flour, urad dal (black gram), and salt to make the batter.
- Allow the batter to ferment overnight.
- Pour the batter into idli molds and steam them until cooked through.
- Serve hot with sambar and coconut chutney.
3.Ragi Dosa:
- Prepare a batter using ragi flour, rice flour, urad dal, and fenugreek seeds. Allow it to ferment overnight.
- Heat a non-stick pan and pour a ladleful of batter onto it. Spread it out thinly to form a dosa.
- Drizzle some oil around the edges and cook until crispy and golden brown.
- Serve hot with chutney or sambar.
4.Ragi Porridge:
- Boil water or milk in a saucepan and add ragi flour gradually while stirring continuously to avoid lumps.
- Add sweetener of your choice (like jaggery, sugar, or honey), cardamom powder, and any desired nuts or dried fruits.
- Cook until the porridge thickens to your desired consistency.
- Serve hot for a nutritious breakfast or snack.
