Millet Flour in Hyderabad
Ragi, jowar and millet flours stone-milled to order at our Hyderabad counters, with the bran and germ left in. Ground the day you buy it, because wholegrain flour carries the germ and the germ is what goes rancid.
How it is made, in the shop
Grain is cleaned, stone-sorted and stone-ground. Stone milling runs cooler and slower than a plate mill, which matters for wholegrain flour - heat damages the fats in the germ and shortens the flour's life before you have even carried it home. Nothing is bleached, sifted or blended with maida.
Why people buy it here
Siridhanya demand in Hyderabad is a standing search pattern rather than a fad, and most of what is sold is polished or pre-ground months earlier. Ours is unpolished grain, milled while you wait, and you can ask for a custom blend - ragi with jowar and wheat is the common request.
Pack sizes and price
From Rs 149. See sizes and order on the Ragi Flour product page, or collect the same day from either store.
Where to collect it in Hyderabad
Kondapur — Raghavendra Colony, Serilingampally, Hyderabad 500084
KPHB — KPHB Road, Old MIG BHEL, Serilingampally, Hyderabad 500032
Both open 10:00 – 21:00, all seven days · +91 76187 47618
Same-day delivery to Kondapur, Gachibowli, Madhapur, HITEC City, Miyapur, KPHB, Kukatpally and Serilingampally. More on both stores on our Hyderabad page, and every batch is tested — see the lab reports.
Frequently asked questions
Where can I get millet flour stone-ground in Hyderabad?
At both Miller Stores outlets in Serilingampally - Kondapur 500084 and KPHB Road 500032 - open 10:00 to 21:00 daily. The stone mill runs in the customer area.
How long does freshly ground millet flour keep?
Four to six weeks at room temperature in an airtight container, or two to three months refrigerated. Wholegrain flour contains the germ, and germ oil oxidises - commercial flour lasts longer largely because the germ has been removed.
Can I get a custom millet blend milled in Hyderabad?
Yes. Bring or buy the grains and we will mill your blend at the counter, to whatever grind you want.
Which millet should a beginner start with?
Little millet, because it cooks and tastes closest to rice, so nothing about your cooking has to change. Ragi flour is the usual starting point for rotis and porridge.