Laxmi South Indian Ragi Flour (2 lb) is finely ground finger millet (ragi / nachni) flour — one of South India's most nutritious ancient grains. Naturally gluten-free, high in calcium and iron, and non-GMO, ragi flour is a powerhouse ingredient for healthy South Indian cooking and baking.

Non-GMO Ragi Flour for Nutritious Gluten-Free South Indian Cooking

• 2 lb of fine ragi (finger millet) flour — non-GMO and naturally gluten-free
• Exceptionally high in calcium and iron — a nutritional powerhouse grain
• Essential for ragi dosa, ragi roti, and ragi mudde (balls)
• Vegetarian and vegan-friendly

How to Use

For ragi dosa: mix with water, rice flour, and yogurt, ferment, and make thin crispy dosas. For ragi roti: mix with onion, chili, cilantro, and water into a soft dough and cook on a tawa. For ragi mudde: cook with water into a thick, firm ball and serve with sambar. Also use in ragi porridge (ambli) with buttermilk for the classic Karnataka nutritious breakfast.

Frequently Asked Questions

What is ragi flour used for in South Indian cooking? Ragi is a staple grain in Karnataka, Tamil Nadu, and Andhra Pradesh cooking. It is used for ragi mudde, ragi dosa, ragi idli, and ragi-based porridges. It is exceptionally high in calcium — one of the highest of any plant-based food.

Where can I buy it in Los Angeles? At Anora's Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036. EBT accepted.

Allergen note: Contains finger millet. Naturally gluten-free. Check current label for processing facility cross-contamination information.