Aachi Ragi Flour Roasted 1kg

Aachi Ragi Flour Roasted is finger millet ground to a fine flour and roasted, so the raw, slightly bitter edge of plain ragi flour is already cooked out. It is dark brown, closer to a wholemeal flour in weight, and being pure millet it is naturally gluten-free.

Best for

• Ragi mudde and ragi sangati
• Ragi roti and dosa
• Ragi malt and porridge

How to cook it

For porridge or malt, mix the flour with a little cold water first to a smooth slurry, then pour it into simmering water or milk while stirring; adding flour straight to hot liquid guarantees lumps. For mudde, boil water with a pinch of salt, add the flour in one go, and work it against the sides of the pot with a wooden stick until it comes together as a smooth ball. For roti, make a stiff dough with hot water and pat it out by hand rather than rolling, as ragi dough has no gluten to hold it together.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.