Ragi (finger millet), a native plant of Ethiopia and Uganda is a hardy crop that can withstand drought and the passing of time. Ragi finds a mention in ancient Sanskrit texts as ‘rajika’ and has been present in India for over thousands of years. Ragi is an excellent source of nutrition, full of calcium and protein, and is synonymous with health particularly in rural areas. 

Graminway’s Gluten Free Ragi Atta is sourced from organic ragi farmers who cultivate the crop using sustainable farming methods and without chemicals or pesticides. Our ragi flour is made from clean whole grains, which gives rich texture and flavour to porridges, dosas, rotis etc. We make the flour only in small batches to ensure maximum freshness too. Ready to get some ragi power now?

Cooking guidelines

Take Graminway’s Ragi Atta in a mixing bowl and add water 
Knead well and fold in a few drops of oil to make a soft dough 
Let the dough rest for 15-20 minutes
Graminway’s Ragi Atta can be used for both sweet and savoury dishes. 
It can be entirely substituted for wheat flour for some dishes
Ragi flour should be mixed with other flours to make cakes, pancakes, cookies etc. to achieve a balanced texture