- Ragi (finger millet), a native plant of Ethiopia and Uganda is a hardy crop that can withstand drought and the passing of time.
- Ragi Sanskrit texts as ‘rajika’ and has been present in India for over thousands of years.
- Ragi is an excellent source of nutrition, full of calcium and protein, and is synonymous with healthy food.
- It is sourced from organic ragi farmers who cultivate the crop using sustainable farming methods and without chemicals or pesticides.
- Our ragi flour is made from clean whole grains, which gives rich texture and flavour to porridges, dosas, rotis etc.
- We make the flour only in small batches to ensure maximum freshness too. Ready to get some ragi power now?
- Cooking guidelines
Take Graminway’s Ragi Atta in a mixing bowl and add water.
Knead well and fold in a few drops of oil to make a soft dough.
Let the dough rest for 15-20 minutes.
It can be entirely substituted for wheat flour for some dishes.
Ragi flour should be mixed with other flours to make cakes, pancakes, cookies etc. to achieve a balanced texture.
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