About
Ragi (finger millet) has been part of Telugu and Deccani kitchens for centuries. Our ragi flour is made from whole finger millet, ground fine for soft rotis, comforting ragi java and summer ambali. It is a natural, single-ingredient flour.
How to use
- Ragi java/malt: whisk 2 tbsp into water, cook 5 minutes, add milk and jaggery or buttermilk and salt
- Ragi roti or mudde with your favourite curry
- Mix 20–30% into wheat atta for chapatis, or use in dosa and idli batter
- Bake into cookies and laddus
Ingredients
Finger millet (ragi).
Storage
Store in an airtight container in a cool, dry place. Refrigerate after opening in humid weather for longer freshness.
