Whole finger millet for sprouting, malt, and porridge. Farm-direct, single-origin harvest.
Whole ragulu for the traditional route: soak, sprout, dry, and grind for ragi malt, or cook into hearty porridges. Sourced directly from farms that grow millets using traditional methods without chemical inputs. Versatile in upma, khichdi, porridge, salads, and baking. Cooks tender and holds up well in grain bowls.
Benefits
- Naturally among the richest grains in calcium
- Whole grain, naturally gluten-free
- Traditional base of ragi malt and mudde
- Heritage grains that sustained Indian agriculture for generations
- Naturally resilient crops requiring fewer external inputs
- Versatile in savory and sweet preparations
Ingredients
Raagi (finger millet)
Process
Farm direct, single origin. Cleaned and hulled in small lots with nothing added.
Raagi (finger millet)