10/03/2026
Ragi Hittu (finger millet flour) is a highly nutritious, gluten-free, and mineral-rich flour, often used to make traditional South Indian dishes like ragi mudde (balls), roti, and porridge. Ragi Huri Hittu, a popular variant, is made from popped ragi grains, providing a ready-to-eat, digestible, and calcium-rich breakfast or energy drink.
Ragi flour, made from finger millet, is a highly nutritious, gluten-free, and calcium-rich staple often used as a healthier, fiber-dense alternative to wheat or rice. It is excellent for bone health, digestion, and diabetes management, frequently used in porridge, roti, dosas, and baby food.
Key Nutritional and Health Benefits:
Rich in Calcium:
Contains roughly three times more calcium than milk, promoting bone strength and preventing osteoporosis.
High Fiber & Protein:
Rich in fiber, which aids digestion and promotes satiety, making it excellent for weight management.
Diabetic Friendly:
Has a low glycemic index, which helps release sugar slowly, making it ideal for blood sugar control.
Rich in Minerals:
Provides high amounts of iron, phosphorus, and antioxidants.
Sprouted Variety:
Sprouted ragi flour is particularly beneficial as it enhances digestibility and increases nutrient bioavailability.
Common Uses
Ragi flour is versatile and can be used to make:
Roti/Chapati: Often mixed with wheat or rice flour for better texture.
Porridge/Malt: A popular, nutritious breakfast or baby food.
Dosa/Idli: Mixed into batter.
Snacks: Ladoos, cookies, and chakli.
Mudde: A traditional South Indian dish of boiled ragi balls.
Storage and Tips
Shelf Life: Generally lasts for about 4–6 months.
Storage: Keep in an airtight container in a cool, dry place away from moisture.
Taste: Known for its slightly nuttier and earthy flavor.
Gowrishankar Sundaram 088674 88108
available @85/- kg