Finger Millet Flour
Ragi Atta
Ground from finger millet grown across Karnataka's southern ragi belt around Tumakuru and Mandya, this earthy red-brown flour is among the richest plant sources of calcium and iron. It carries a deep, malty, nutty character that defines South Indian porridges and flatbreads. Whisk it into ragi malt and porridge, or work it into rotis, dosas and wholesome bakes.
500 g1 kg
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
500 g1 kg
- Karnataka, India
- Wholegrain finger millet
- Stone-ground flour
- High calcium and iron
- Single-grain · no additives · lab-tested
- 6-9 months ambient
Also known as · Ragi Atta · Nachni Flour · Kelvaragu Maavu
How to use it
Ragi malt, porridge and ambli
Ragi rotis, dosas and mudde
High-calcium gluten-free baking
Infant and toddler weaning meals
Energy bars, cookies and pancakes
Questions
- Is ragi atta the same as finger millet flour?
- Yes. Ragi is the Indian name for finger millet, so ragi atta is milled finger millet flour, also called nachni flour in western India.
- Why is ragi considered a superfood?
- Finger millet is one of the richest cereal sources of calcium and a good source of iron and fibre, while being naturally gluten-free, which underpins its reputation as a nutrient-dense grain.
- How do I avoid lumps in ragi porridge?
- Mix the flour into cold or room-temperature water first to make a smooth slurry, then cook it gently while stirring; adding it directly to hot liquid causes lumps.
