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Ragi is an ancient grain from India. Millet or Ragi as commonly well-known is frequently used in the South kitchens. It is a rich source of minerals like iron, calcium and thiamine. It is one of the most excellent Health food for controlling diabetes and reducing weight and cooling the body. This grain is small in size and deep brown in colour. Ragi is a good source of calcium and dietary fibre. It can add taste and variety to your breakfast table. It is naturally gluten-free and can be used to make many things, including dosa, roti, kitchari, ladoos, upma, and others!
Organic ragi (finger millet)
How to use
Sprouted Ragi: Ragi is easily sprouted. Simply soak overnight in filtered water. Then drain and wrap in cheesecloth. Place a damp towel on top, and place it in a warm area of your home. Check after 4 hours to see if they have sprouted. They could take several more hours to actually sprout depending on temperature. To make kitchari with ragi, rinse ½ cup ragi with ½ cup masoor daal lentils until water is clear. Soak for 30 min to 1 hour, then drain. In a pressure cooker, heat 2 TBSP ghee, add 1 tsp whole cumin and allow them to pop. Add ragi and daal, along with 1 tsp turmeric, and a pinch of hing powder. Add 2-½ cups of water and pressure cook for 5 minutes. Salt and serve with ghee, lime, yoghurt, coconut flakes, and/or cilantro