Ragi Atta (Finger Millet Flour)
Ragi Atta (Finger Millet Flour)
Regular price
₹287.00
Regular price
₹330.00
Sale price
₹287.00
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Best Price
₹277
with coupon
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Product Description
Cold-milled Ragi atta that retains its full calcium and fibre content. Stone-ground at low RPM so calcium, fibre, and aroma all stay intact. Makes soft, nutritious rotis, especially valuable for growing children, women, and anyone focused on bone health.
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Unpolished. Unrefined. Untouched.
Key Benefits:
Faqs
Yes. Ragi atta is safe and beneficial for daily consumption, rich in calcium, iron, and fibre that support overall health.
Use warm water to knead Ragi atta into a soft, slightly sticky dough. Cook on a hot tawa for soft, pliable rotis.
Yes. Ragi flour is naturally gluten-free and ideal for people with gluten sensitivity or celiac disease.
Yes. Ragi porridge is one of the most recommended weaning foods for babies above 6 months due to its high calcium content.
Cold-milled Ragi is stone-ground at low RPM, preserving calcium, fibre, and aroma. Regular Ragi is heat-milled, which significantly reduces nutrition.
The Wellness Choice That's Right for You
Finger millet flour (Ragi aata) |
Sorghum millet flour (Jowar aata) |
Pearl millet flour (Bajra aata) |
Multigrain flour (Multigrain aata) |
Rice flour (Chawal aata) | |
| Colour & texture | Reddish-brown, fine | Off-white / creamy, fine | Greyish, slightly coarse | Light brown blend, fine | White, very fine and smooth |
| Flavour | Mild, earthy, slightly nutty | Mild, slightly sweet | Nutty, earthy, slightly bitter | Mild, wholesome (varies by blend) | Neutral, mild |
| Key nutrition | Very high calcium, rich in iron & fibre; great for bones | High fibre & protein, antioxidants; good for blood sugar | High iron & magnesium, high fibre & protein; warming | Balanced fibre, protein & mixed micronutrients from many grains | Light carbohydrates; low in fat |
| Gluten | Gluten-free | Gluten-free | Gluten-free | Usually contains gluten (wheat-based blend) | Gluten-free |
| How to use | Knead with warm water; mix with wheat for softer rotis | Knead with hot/warm water; pat rotis gently by hand | Knead with warm water; best made fresh, pat by hand | Knead like regular wheat atta; makes soft rotis | Mix with water into a batter or dough; often blended with other flours for binding |
| Best uses | Roti, dosa, porridge (ragi malt), idli, ladoo, baby food | Bhakri/roti, dosa, baked goods, porridge | Bhakri/roti (winter), khichdi, raab/porridge | Everyday rotis, parathas, puris, general baking | Dosa, idli, chakli, kheer/payasam, sweets, thickening, gluten-free baking |
