Ragi (Finger Millet) Flour

Ragi/Madua or finger millet is extremely high in calcium. Ragi has 3 times the calcium of milk. Ragi flour can be used to make rotis, laddus, chila or any other flour based dish. Mix it with your regular flour or use on its own for gluten free rotis. Millets for Health flours are ground fresh on order to ensure freshness and best quality flours for you.

How to use Millet flours?

1. Use warm water to knead the dough and let sit for 10 – 15 minutes before making rotis. Being a gluten free flour, it may not puff up like wheat roti. Hand roll & cook well on both sides on a hot tava.
2. Alternatively, use equal amounts of water and flour. Bring the water to a boil, add the millet flour in boiling water, mix well and switch off flame. Cover the dough for 5-10 minutes. Take it out and knead it for another 5 minutes while still hot. This forms a cohesive dough and will roll easily giving soft gluten free rotis. Cook on a hot tava.
3. Use the flour in pancakes, dosa batter, laddus and any other recipe which calls for flour.