RAGI FLOUR

Authentic Ragi Flour (Ragi Mehl/Fingerhirse Mehl) 1kg for traditional Indian cooking in Germany

ANJAPPAR Ragi Flour is finely milled finger millet (nachni) flour, cherished in South Indian kitchens for everyday dosa, roti, and porridge. It’s a naturally gluten-free, plant-based staple that suits Indian families in Germany, health-conscious cooks, and anyone looking to buy ragi flour online in Germany (Ragi Mehl kaufen Deutschland) for authentic home cooking.

Key Benefits

• Authentic Indian ragi (finger millet) flour ideal for dosa, roti, porridge, and mudde.
• Naturally gluten-free and vegan-friendly; great for millet-based and plant-forward diets.
• Earthy, nutty taste that adds depth to batters, flatbreads, and wholesome breakfasts.
• Versatile for traditional recipes and modern healthy baking (pancakes, muffins).
• Convenient 1kg pack for weekly meal prep in German kitchens.
• Easy to order across Germany (ragi mehl kaufen Deutschland) for reliable pantry restocks.

Flavor & Usage

Expect an earthy, mildly sweet, nutty profile. Ragi gives soft, satisfying rotis, crisp-edged dosas when fermented or mixed with dosa batter, and a smooth, comforting porridge.

• Make classics: ragi dosa, ragi roti, ragi porridge (kanji), and Karnataka-style ragi mudde.
• Serving tips: pair rotis/dosas with sambar, coconut or tomato chutney; sweeten porridge with jaggery and milk or plant milk, plus cardamom.
• Preparation cues: for dosas, ferment with urad dal (and rice) for best texture; for rotis, knead with hot water to form a pliable gluten-free dough; simmer porridge 3–5 minutes until creamy.
• Healthy baking: replace 20–30% of your flour with ragi for nutty flavor; in gluten-free bakes, add binders like mashed banana or flax.

Ingredients & Allergen Info

Ingredients: Ragi (finger millet) flour. Ragi is a naturally gluten-free grain. Always check the product packaging for the latest ingredient and allergen handling information.

Sourcing / Authenticity

Ragi (Eleusine coracana), also called nachni or mandua, is a heritage millet central to South Indian cuisine, especially in Karnataka and Tamil Nadu—valued for hearty breakfasts, tiffins, and everyday meals.

Storage & Shelf Life

• Store in a cool, dry place away from sunlight; keep tightly sealed.
• In warmer months, refrigerate after opening to maintain freshness.
• Use a clean, dry spoon to avoid moisture.

Perfect For

• Gluten-free cooking (glutenfrei) and plant-based diets.
• Traditional Indian recipes at home in Germany.
• Quick, nourishing breakfasts and meal prep.
• Festive South Indian menus and family brunches.

FAQ

• Is this ragi flour gluten-free? Ragi is naturally gluten-free; check the pack for any allergen statements.
• How do I use ragi flour for dosa in German kitchens? Soak and ferment with urad dal (and rice) for classic dosas, or make instant dosas by mixing ragi with water, salt, and spices.
• Can I bake with ragi flour? Yes—swap 20–30% of wheat or gluten-free flour for a nutty taste; add binders for structure.
• What is ragi called in German? Fingerhirse Mehl (Ragi Mehl).
• How should I store it? Keep cool and dry, reseal well, and refrigerate after opening in warm weather.