Organic Ragi Flour
At Jiwa, we live ‘pro-local’, and when it is something as versatile as Ragi, the benefits get praised to the skies! Also called Nachni or Finger Millet, Jiwa’s Organic Ragi Flour is one of the most adaptable gluten free flours and can be used in a variety of recipes from bhakris to the super “cooling” ragi malt. With the signature Jiwa milling process, the grain retains its dense nutrition content, and that ensures that our ragi flour makes and bakes better. Add it in your weight loss foods’ list to make satiating meals, and let its abundant antioxidants take care of your wellbeing too.
Storage & Shelf life
Best before 6 months from date of manufacturing, Fresher the better! Conventionally stored in tin boxes away from moisture and heat.
- Knead a soft, slightly sticky dough with 1 cup Jiwa organic ragi flour, ¼ tsp salt, some cumin seeds, water as needed, and coat it with ½ tbsp oil. Keep aside for 5 mins.
- Make 5-6 balls of equal size. Roll reach one out into a medium size circle.
- Roast on a greased hot tawa till brown spots appear on both sides. Serve hot.
Ragi Malt, also called Ambali is a cooler in the real sense. Add a spoon of Jiwa organic ragi flour into boiling water and let it cool. Whisk it with a pinch of salt and buttermilk.
per 100gm (approx values)
In India, the ragi crop has been found in archaeological excavations in the Harappan Civilization dating as old as 2500 -1700 BC!
Appearance: muddy cedar coloured smooth flour with specs of umber.
Aroma: earthy and baseline woody, a specialty of stone ground flours.
Taste notes: feel the woody base notes of this spectacular flour on the tongue tips. A slightly sweet undertone meets the bitter smack on the lower palate.
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