Organic Ragi Flour
Ragi Flour is made from powdering the grains of the organic Ragi Millet also known as finger millet in the West. It is common in the dishes of India, Uganda, and Ethiopia. Ragi Millet is considered an ancient crop in India and is known as Nachni in Maharashtra, Madua in West Bengal, and Kodra in Himachal Pradesh.
The grains of organic Finger Millet is deep red and brown and are powdered down to an ashy-colored flour. It has a slightly bitter and nutty aftertaste and is used to make Roti, Bread, Pancakes, Bhakris, and Cookies. It can easily be substituted for any other flour used in recipes because it does not impact or alter the taste of the food.
Climate: Finger Millet requires a warmer climate of 25C- 35C for the best yield.
Soil: Porous light red loamy-sandy soil with an adequate drainage system is ideal for cultivating organic Finger Millet.
Sowing: Ragi Millet can be sown during the entire year but for the best yield, they should be sown from June to September. The seeds should be planted with 25-30 cm spacing between them and should be 3 cm deep.
Harvesting: Ragi Millet matures 3-5 months after sowing. They are bundled and stacked for two months before threshing. To separate the grains, the stalks are hit with a stick. The grains are then ground into a powder and we get Nachni ka Atta.
Nachni Ka Atta should be kept in an airtight container and placed in a cool and dry area to maintain a consistent temperature. Temperature change can lead to the formation of moisture in the Atta that ruins the taste of Nachni Flour.
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