RAGI FLOUR

₹ 156.46 156.46 INR ₹ 156.46 TAX Included

₹ 149.00 TAX Included

weight
- 1kg

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weight: 1kg

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Ragi Flour — Stone Ground Fresh from Whole Finger Millet

Ragi flour, stone-ground to order from whole finger millet. The whole grain goes into the mill — bran, germ and all — so the flour is the natural greyish-brown of ragi rather than the pale, sifted version. Ground fresh because wholegrain flour carries the germ, and the germ is what goes rancid.

How we make it

Finger millet is cleaned, stone-sorted and washed, then dried and stone-ground. Stone grinding runs cooler and slower than a plate mill, which matters for a wholegrain flour: heat damages the fats in the germ and shortens the flour's life before you have even taken it home.

What goes in, what stays out

One ingredient: finger millet. No maida or rice flour cut in, no bleaching, no improver, no anti-caking agent. If the flour you have been buying is noticeably paler and finer, that is usually sifting or blending, not better milling.

How to use it

Ragi mudde and ragi ball, the Karnataka staple
Ragi dosa, roti and adai
Ragi malt and porridge, including first foods for toddlers
Ragi puttu
Blending into wheat atta for everyday rotis

How to store it

Airtight, cool and dark, and use within four to six weeks. Wholegrain flours do not keep like refined ones because the germ oil oxidises. In a warm kitchen, keep it in the fridge in a sealed box and it will hold two to three months.

What it is called

Language	Name
Kannada	Ragi hittu
Tamil	Kezhvaragu maavu
Telugu	Ragula pindi
Malayalam	Ragi mavu / Panji pullu
Hindi	Ragi atta / Mandua

Where to buy it

Milled to order at our Kondapur and Serilingampally stores in Hyderabad, or shipped across India. Browse the rest of our Freshly Milled Flours range, or see millet dosa mix and little millet. If you want the background, read how to spot adulterated spice at home.

Frequently asked questions

Is your ragi flour sprouted or plain, and is it stone ground?

It is plain whole finger millet, not sprouted, and it is stone ground. Sprouted ragi is a separate product where the grain is germinated and dried before milling, which sweetens it and is usually preferred for infant malt.

How long does freshly ground ragi 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.

Why is your ragi flour darker than the packet I usually buy?

Because the bran is still in it. Paler ragi flour has generally been sifted to remove bran, or blended with rice flour. Colour is the easiest way to see whether you are getting the whole grain.

Is ragi suitable for babies and toddlers?

Ragi malt is a long-standing first food across South India and is valued for its calcium and iron. Introduce it as you would any new grain, in small quantities, and speak to your paediatrician about timing.

Can I get ragi milled to my own blend with other grains?

Yes. Bring or buy the grains and we will mill a custom blend at the counter — ragi with jowar and wheat is a common request for everyday rotis.

Is Ragi Flour gluten free?

Ragi, jowar, millet and besan flours are naturally gluten free; wheat-based flours are not. We mill several grains on shared equipment, so if you are coeliac rather than simply avoiding gluten, tell us and we will run a cleaned mill for your order.

How many rotis will a kilo of Ragi Flour make?

Roughly 25 to 30 medium rotis, depending on how thin you roll and how much water the flour takes. Freshly milled wholegrain flour absorbs a little more water than packet flour, so add it gradually.

What are the benefits of buying Ragi Flour from Miller Stores?

It is milled to order rather than pulled off a pallet. A packet flour may have been ground months before you buy it, and wholegrain flour starts losing the oils in its germ from the day it is milled. Ours is ground the day it ships, with the bran and germ still in it and nothing bleached or blended.

Is Ragi Flour really whole grain, or is it sifted?

Whole grain. The bran and germ go into the mill and stay in the flour, which is why it looks darker and coarser than a refined packet flour and why it keeps for weeks rather than months.

Can I use Ragi Flour for baking as well as flatbreads?

Yes, though wholegrain flour absorbs more water than refined flour, so add liquid gradually and expect a denser crumb. For lighter bakes many people blend it with a lighter flour rather than using it alone.

Want recipe ideas? Read 10 breakfasts with ragi flour, from puttu to dosa.