Ragi Powder Finger Millet Eleusine Coracana | Natural Millet Flour

Product Information

• Product Name: Ragi Powder / Ragi Flour
• Botanical Name: Eleusine coracana
• Common Name: Finger Millet
• Indian Names: Ragi, Nachni, Mandua, Kezhvaragu, Ragulu
• Form: Fine Powder / Flour
• Category: Millet / Cereal Grain Product
• Product Type: Ground Finger Millet
• Colour: Natural reddish-brown to brown
• Taste: Earthy, mildly nutty
• Usage: Cooking and food preparation

What Is Ragi Powder?

Ragi Powder is flour made by grinding finger millet (Eleusine coracana), one of the traditional millets used in Indian cuisine. The naturally earthy and mildly nutty flour can be incorporated into a wide range of recipes.

It is commonly used to prepare ragi roti, dosa, porridge, pancakes, bhakri, mudde and baked foods.

Product Features

• Made from finger millet.
• Botanical name: Eleusine coracana.
• Finely ground millet flour.
• Traditional Indian food ingredient.
• Naturally earthy flavour.
• Suitable for sweet and savoury recipes.
• Convenient ingredient for everyday cooking.
• Can be used in both traditional and modern recipes.

Benefits / Fayde

Ragi can be included as part of a varied and balanced diet.

• Provides a versatile whole-millet food ingredient.
• Naturally contains dietary fibre.
• Contains plant-based protein.
• Provides naturally occurring minerals and other nutrients.
• Useful for preparing a variety of traditional millet dishes.
• Can add variety to everyday grain choices.
• Suitable for numerous homemade recipes.

How to Use

Ragi Powder can be mixed with water or other ingredients and cooked according to the recipe.

It can be used to prepare:

• Ragi roti
• Ragi dosa
• Ragi bhakri
• Ragi porridge
• Ragi pancakes
• Ragi idli
• Ragi mudde
• Ragi cookies
• Ragi breads
• Ragi ladoo
• Ragi malt-style beverages
• Millet-based snacks

Homemade Ragi Porridge

Ingredients:

• 2–3 tablespoons Ragi Powder
• Water or milk as preferred
• Jaggery or another sweetener, optional

Method:

1. Mix ragi powder with a small amount of water to form a smooth paste.
2. Add the mixture to a saucepan with additional water or milk.
3. Stir continuously while heating.
4. Cook until the mixture thickens properly.
5. Add jaggery or other ingredients according to preference.
6. Serve warm.

Homemade Ragi Roti

Ingredients:

• Ragi Powder
• Warm water
• Salt, optional
• Oil or ghee, optional

Method:

1. Combine ragi powder with warm water and knead into a soft dough.
2. Divide into portions.
3. Flatten each portion carefully.
4. Cook on a hot tawa until properly cooked on both sides.
5. Serve with vegetables, dal, chutney or another preferred accompaniment.

Nutrition

Finger millet naturally contains carbohydrates, dietary fibre, plant-based protein and minerals. Its nutritional composition can vary according to variety, cultivation, processing and preparation.

For exact nutritional and allergen information, refer to the nutrition panel and packaging of the specific product.

Botanical Information

• Botanical Name: Eleusine coracana (L.) Gaertn.
• Family: Poaceae
• Common Name: Finger Millet
• Indian Common Name: Ragi
• Product Part: Grain / Seed
• Product Form: Flour / Powder

Regional & Common Names

Appearance

Ragi Powder generally has a natural reddish-brown, reddish-purple or brown colour, depending on the variety and milling process.

Natural variation in colour and texture may occur.

Aroma

Ragi flour has a distinctive earthy, grain-like aroma.

Flavor

It has a characteristic earthy, mildly nutty and slightly sweet grain flavour.

Culinary Uses

Ragi Powder can be used in:

• Roti and bhakri
• Dosa and cheela
• Idli
• Porridge
• Pancakes
• Ladoo
• Cookies
• Bread
• Muffins
• Homemade snacks
• Puddings
• Traditional millet preparations
• Baby-food recipes where appropriate and prepared according to suitable dietary guidance

Storage

Store Ragi Powder:

• In a cool, dry place.
• Away from moisture and humidity.
• In an airtight container.
• Away from direct sunlight.
• Away from strong odours.
• In a clean and dry environment.

Because flour can absorb moisture and odours, reseal the package properly after every use.

Safety

• Check the product label for ingredient and allergen information.
• Do not consume if the flour shows mould, infestation, unusual moisture or spoilage.
• Use clean, dry utensils when handling the product.
• Store properly to maintain freshness.
• Individuals with specific food allergies or dietary restrictions should check the packaging before consumption.
• Keep away from moisture and contamination.

Frequently Asked Questions

What is Ragi Powder?

Ragi Powder is flour made by grinding finger millet (Eleusine coracana).

What is the botanical name of Ragi?

The botanical name is Eleusine coracana.

Is Ragi the same as Finger Millet?

Yes. Ragi is the commonly used Indian name for finger millet.

What is Ragi called in Maharashtra?

Ragi is commonly known as Nachni (नाचणी) in Maharashtra.

What is Ragi called in Hindi?

Ragi is commonly known as Mandua (मंडुआ) in Hindi-speaking regions.

What can be made with Ragi Powder?

Ragi Powder can be used for roti, bhakri, dosa, idli, porridge, pancakes, ladoo, cookies, breads and many other recipes.

Does Ragi contain gluten?

Ragi is naturally gluten-free. However, cross-contact can occur during processing or packaging, so individuals requiring strict gluten avoidance should check the product's packaging and processing information.

How should Ragi Powder be stored?

Store it in an airtight container in a cool, dry place, protected from moisture, heat and direct sunlight.

Disclaimer

This information is provided for general food and product information only. It is not intended to diagnose, treat, cure or prevent any disease.

Nutritional values can vary according to variety, cultivation, processing and preparation. Always refer to the actual product packaging for the most accurate ingredient, nutrition, allergen and storage information.