A fine, earthy, reddish-brown flour ground from finger millet (ragi), a hardy ancient grain of southern India. Dense in calcium and fibre, it cooks into stiff, satisfying staples — most famously ragi mudde, the firm dumpling of Karnataka — as well as porridges, rotis and dosas. It has a faintly nutty, mineral taste and turns a deep greyish-brown when cooked.
Where it comes from
Stone-ground finger millet flour, a staple grain of Karnataka and much of southern India.
In the kitchen
Cooked into stiff dumplings (ragi mudde), porridges, rotis and dosas.
Nutrition (per 100g)
~336kcalCal
~7.0gProtein
~1.5gFat
~72.0gCarbs
~11.0gFiber
AI-estimated; model and run unavailable.
