Sprouted Ragi Flour
Ragi (Finger Millet)
Sprouted Ragi Flour
Stone-ground surruttai ragi. 150 mg calcium per 100 g.
Whole ragi of the surruttai variety, cleaned, dehulled, soaked and sprouted, then solar-dried and stone-ground. Air-dried again after milling to bring the moisture down.
Sprouting before milling is the whole point of this flour — it softens the grain and changes how it behaves in the hand. The dough comes together more readily than unsprouted ragi flour and the finished roti stays pliable longer.
Use it for roti, bhakri, porridge, koozh and ambali.
Ingredients
Sprouted whole ragi (surruttai variety), ground to flour.
How to use
Use for roti, bhakri, porridge, koozh and ambali.
For roti, bring the dough together with warm water and rest it briefly before rolling.
Storage & shelf life
Best before 10 months from packaging.
Stays fresh for up to a month in an airtight container with a bay leaf or a few cloves. Once opened, refrigerate — it will keep well for up to 2 months.
How it is made
Cleaned and dehulled, soaked to reduce antinutrients, germinated under controlled conditions, solar-dried, finely ground and air-dried again to lower moisture.
Product details
- Net weight500 g
- GrainRagi (Finger Millet)
- FormatFlour
- SKUTF-FLR-RAGI-500
- Country of originIndia
TrooFoodz is a curated food brand. We select and stand behind this product; we do not farm, mill or manufacture it.