Ragi Flour (Kelvaragu Maavu), Calcium Rich Finger Millet Flour

Ragi flour is the one millet flour almost every South Indian household already knows what to do with. Ragi mudde, koozh, ragi malt for the kids, a dosa on a weekday, porridge for a baby. Known as kelvaragu maavu in Tamil, ours is whole finger millet ground fine, with the bran left in rather than sifted out for a smoother look. Milled in small batches and packed fresh. If you would rather sprout and grind your own, our kelvaragu millet is the same grain unground.

Why ragi maavu

• The highest calcium content of any cereal grain, at roughly 344 mg per 100 g, which is why it is a staple for growing children and older adults
• Good source of iron, supporting energy levels through the day
• High in fibre, so it digests slowly and keeps you full
• Naturally gluten free, suitable for wheat free cooking
• Whole ground, not sifted, so the bran and its nutrients stay in the flour

Like everything in our range of Pure Organic foods, this flour has nothing added and nothing sifted out.

How to use it

• Ragi mudde or kali, stirred into boiling water until it comes together as a smooth ball
• Ragi roti, patted by hand with a little water, since there is no gluten to help rolling
• Dosa and adai batter, mixed with rice or urad for structure
• Koozh and kanji, fermented overnight or cooked fresh with buttermilk
• Baby porridge, cooked thin and well boiled

For kids and drinks

Ragi malt is the easiest way to get it into children. If you would rather skip the roasting and grinding, our health drinks range has ready to mix versions.

Ragi is usually the first millet people adopt, and the easiest to keep in rotation. For what to add next, see this guide to the types of millets grown across India.

Sold in fresh 500 g packs. For ragi flour 1kg, add two packs, since whole ground flour loses aroma faster than sifted flour and is better bought fresh. Browse the rest of our flour and batter mix range if you want other ready to cook options.