Ragi flour 1kg              

                           Our Ragi flour is made from 100% organic ragi grains, which are grown without the use of any pesticides or chemicals. It is a gluten-free flour that is high in protein, fiber, and minerals. It is a good source of calcium, iron, and magnesium, and is also a good source of vitamins B1, B2, and B3.

Ragi flour is a versatile flour that can be used to make a variety of dishes, including porridge, pancakes, and bread. It can also be used to make ragi malt, which is a popular drink in India.

Our Ragi flour is fresh and pure, and is sure to add a delicious and nutritious touch to your meals.

Benefits of Ragi Flour:

• Gluten-free
• High in protein, fiber, and minerals
• Good source of calcium, iron, and magnesium
• Good source of vitamins B1, B2, and B3
• Versatile flour that can be used to make a variety of dishes

How to Use Ragi Flour:

• Porridge: Mix 1 cup of ragi flour with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Serve with your favorite toppings.
• Pancakes: Mix 1 cup of ragi flour with 1 cup of water, 1 egg, and 1 teaspoon of baking powder. Heat a pan over medium heat and pour 1/4 cup of batter onto the pan for each pancake. Cook until golden brown on both sides. Serve with your favorite toppings.
• Bread: Mix 2 cups of ragi flour with 1 cup of water, 1 teaspoon of active dry yeast, and 1 teaspoon of salt. Knead until the dough is smooth and elastic. Let the dough rise in a warm place for 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into a loaf and place in a greased loaf pan. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Storage:

Store ragi flour in a cool, dry place. It will keep for up to 6 months.