Annam - Ragi Flour 1kg

Ragi flour is stone-ground finger millet — an earthy wholegrain flour with a deep reddish-brown colour and a nutty flavour.

Best for

• Ragi mudde and ragi ball, the Karnataka staple
• Ragi roti and ragi dosa
• Ragi malt and porridge
• Blending into chapati atta for a wholegrain lift

Working with it

Ragi has no gluten, so on its own it will not hold together like wheat dough. For rotis, either mix with hot water and knead while warm, or combine with wheat atta. For porridge, roast the flour briefly first — it deepens the flavour and stops lumps forming.

Pack and storage

1 kg. Store in a cool, dry place, sealed after opening.