Description
Finger Millet Flour (Raagi Flour)
Finger Millet Flour (Raagi Flour) made primarily from carefully selected desi variety finger millet, thoughtfully cleaned, sun-dried and roasted to create a pleasant, naturally roasted aroma.
We begin by washing the finger millet thoroughly, several times, to remove surface dust and impurities. The grains are then sun-dried and carefully cleaned through sieving and sorting to remove small particles and any remaining unwanted material.
After cleaning, we roast the finger millet until properly heated. Since the grains are washed thoroughly, roasting helps reduce the moisture introduced during the washing process. It also contributes to the flour’s pleasant, warm roasted aroma and helps minimize the musty smell that can sometimes be associated with ragi flour.
Many of our customers have told us that some ragi flours they have purchased elsewhere can have a musty smell, making them less enjoyable to use. Our careful washing, cleaning and roasting process gives our flour a mild and pleasant roasted aroma that our customers appreciate.
We also add a small quantity of roasted brown rice as part of our recipe. For every 1kg of roasted ragi, we add 50g of roasted brown rice. This combination is particularly suitable for ragi malt, as the brown rice helps make the drink more comfortable to consume for people who find plain ragi malt thick or slightly sticky in the throat.
The ingredients are then milled together to create our Finger Millet Flour (Raagi Flour).
How to Use
Suitable for making ragi roti, ragi mudde, ragi porridge, ragi malt and ragi dosa.
Ingredients
Finger Millet (Ragi) and Brown Rice
Our Preparation
Wash → Sun Dry → Sieve & Clean → Roast → Mill
We follow this preparation to maintain a clean, pleasant-smelling and flavourful flour while being transparent about every ingredient that goes into the product.
Storage
Store in a cool, dry place, away from direct sunlight and moisture. Keep the pack tightly closed after opening.
