Description

Anjappar Ragi Whole 1KG comes as small dark reddish seeds that rattle in the bag. Anything a recipe asks for as ragi flour has to be milled from this first, at home or at a mill.

Whole ragi is bought for two reasons. Some households sprout it, dry it and grind it, which is how ragi malt for porridge and for babies is traditionally made, and the sprouting is the whole point of doing it yourself. Others cook the grain like rice into a mudde or a plain porridge, common across Karnataka and Tamil Nadu.

Is this ragi flour? No, it is the whole grain. If your recipe wants ragi flour you will need to grind it, or buy a ready milled ragi flour instead. We are saying this plainly because the product sits in the Flour category.

How do you sprout it? Rinse, soak overnight, drain, then keep it damp in a covered cloth for a day or two until small shoots appear. Dry it fully before grinding, otherwise the flour will not keep.

If you want a ready milled grain flour instead, Nawab barley flour ready milled is on the shelf, and the millet and grain shelf holds the jowar, bajra and multigrain attas. Vegetarian. Store the grain airtight in a cool, dry place, and rinse it before you cook or grind it. Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.