Ragi, ground. Fine, reddish-brown, and it sets firm as it cools.
What you get
One ingredient. Ground ragi.
Nothing blended in.
Ground in small lots.
How to use it
For java, whisk into cold water first, then cook out for five minutes stirring constantly, or it goes lumpy. For roti, use hot water to bring the dough together, as ragi has no gluten and needs the heat to hold.
Storage
Store in an airtight container in a cool, dry place. Whole flours do not keep as long as refined ones, which is the trade-off for them tasting of something. Best before the date printed on the pack.
Contract farmed and packed by us. FSSAI Lic. No. 12424999001062. Despatched within two working days, delivered across India.
