Finger Millet/Ragi Whole

Finger Millet, locally known as Ragi, has deep roots in India’s culinary and agricultural heritage. Originally native to the Ethiopian highlands, it was introduced to the Indian subcontinent over 4,000 years ago. Today, it thrives across diverse geographies—from the tribal farming belts near Coimbatore, Tamil Nadu, to the high altitudes of the Himalayas. Bio Basics Finger millet ( Ragi) comes from a third party certified organic farming collective in Harur. They grow a native variety called Karun ragi ( which in tamil translates to black ragi). It is grown in the mountanous region using traditional, chemical-free methods that preserve its rich flavor and nutrient profile. This variety, sometimes affectionately referred to as "Karun Ragi", is known for its distinct taste and texture, and is especially cherished for making wholesome dishes like dosas, porridge, and laddus. These same farming collective also produces our sprouted ragi flour, which we've consistently found to be among the most flavorful and nourishing available.

Rich in calcium and bone-friendly nutrients: Finger Millet is among the richest plant sources of calcium (344 mg/100g), making it excellent for bone strength, especially for children, pregnant women, and the elderly.
Excellent Infant food : Sprouted ragi flour is one of the most commonly used traditional weaning foods in the south of India.
Supports iron levels and reduces fatigue: With its high iron content, Ragi helps prevent anemia and boosts energy levels, especially beneficial for women and growing children.

Promotes blood sugar balance: The glycemic index of ragi ranges from low to medium and high fiber content in Ragi support slow glucose absorption, making it ideal for diabetics and those managing weight.

Aids in digestion: Its dietary fiber supports gut health, eases bowel movements, and keeps you feeling fuller for longer. It is traditionally a preferred food for the aged and also persons with compromised digestion.

Gluten-free and gut-friendly: Naturally gluten-free, Ragi is suitable for people with celiac disease or gluten sensitivity and offers a nutritious alternative to wheat-based grains.

Supports heart health: Ragi is a good source of magnesium and antioxidants, which contribute to heart health by regulating blood pressure and reducing inflammation.

Store Ragi in an airtight container in a cool, dry place, away from sunlight and moisture. Whole finger millet keeps well for up to two years if stored properly, thanks to its natural resilience. Sprouted or ground flour should be stored in the refrigerator or freezer to preserve freshness and avoid rancidity, especially in warmer climates.

Finger Millet can be consumed in both whole grain and flour form. The flour is commonly used to make nutritious dosas, idlis, porridges, rotis, and ragi malt. For a classic ragi dosa, blend ragi flour with urad dal (in a 1:1 or 2:1 ratio), ferment, and cook on a hot griddle. You can also add Ragi flour in a 50/50 mix with rice flour or wheat flour in dosa or roti batter for enhanced nutrition. Sprouted ragi flour, which is easier to digest and more nutrient-rich, is a favorite in baby foods, lactation recipes, and healthy porridge. Ragi laddus, mudde (ragi balls), and ragi malt drinks are other traditional favorites across South India.