Annam Whole Ragi 500g

Annam Whole Ragi is finger millet sold as the whole grain rather than as flour, so the small round reddish-brown seeds are intact. Keeping it whole means you control what happens to it, whether that is sprouting, cooking it as a grain or grinding it fresh.

Best for

• Ragi mudde and ragi ambali
• Sprouting, then drying and grinding into flour
• Porridge and thick savoury gruels

How to cook it

Rinse and soak the grain for six to eight hours before you do anything with it. To cook it whole, use one cup to three cups of water and simmer for around forty minutes until tender. To sprout, drain after soaking and leave loosely covered for a day or two, then sun or oven dry completely before grinding. It is naturally gluten-free.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening.