Stoneground Ragi Flour 1KG

Stoneground ragi (finger millet) flour, earthy, nutty and a South Indian favourite.

Our Ragi Flour is made from finger millet that's stone-milled into a fine, reddish-brown flour with an earthy, slightly nutty flavour. It's the base of classic ragi malt, ragi mudde and soft ragi dosas, and it adds colour and depth to baking too. No additives or preservatives.

How to use it

• Ragi malt / porridge: Whisk 2 tbsp into a little cold water until smooth, then add 1 cup of hot milk or water and simmer for 5 minutes, stirring. Sweeten with jaggery, or add salt and buttermilk for a savoury version.
• Ragi dosa and idli: Mix with rice flour or idli batter for soft, dark dosas.
• Rotis and mudde: Knead with hot water into a soft dough.
• Baking: Swap part of the flour for ragi in cookies, brownies, pancakes and cakes. It pairs especially well with chocolate.

Ingredients

100% ragi (finger millet).

Allergen and safety guidance

Ragi is a naturally gluten-free grain, but this flour may contain traces of wheat or other cereals from growing, milling or packing. It is not guaranteed suitable for people with coeliac disease.

Storage

Keep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather.