Ragi flour, also known as Finger Millet or Red Millet, is consumed across the world and prepared in various innovative and delicious ways. It is an important part of the daily diet for many as it is a highly nutritious. Ragi is a rich source of amino acid methionine, calcium and proteins among other minerals and vitamins. It can be mixed with atta to prepare rotis, or added to soups, used to make ragi dosas, halwa, etc. Ragi balls and porridge are popular recipes from the South. Ragi does not contain gluten, it is suitable for people with Gluten intolerance. Being low in Glycemic index, Ragi is also suitable for weight control and diabetics. In India, Ragi is used as a very popular food for infants and toddlers. As well as the in dishes like Ragi Idli, Ragi Dosa and Upma for adults as well. Ragi is also known as Madua (Bengali, Hindi), Bhav (Gujarati), Ragi (Kannada) , Moothari (Malayalam), Nachni (Marathi), Mandia (Oriya), Kezhvaragu (Tamil), Ragulu (Telugu), Other names: Korakan.
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