Activated Ragi (Finger Millet)

Sree Foods Activated Ragi is whole finger millet, the tiny reddish-brown grain behind ragi sangati, ragi malt and soft ragi dosa. Ragi is an everyday favourite in Andhra, Karnataka and Tamil Nadu, eaten as a thick dumpling, a warm porridge or a cooling summer drink.

Grind the whole grain into flour at home for the freshest taste, then cook it into whichever dish your family likes. Buy activated ragi online from Sree Foods and enjoy a traditional grain in its whole form.

Activated ragi (finger millet), whole grain.

• Whole finger millet, ready to grind into fresh ragi flour
• Used for ragi sangati, ragi malt, dosa, roti and laddu
• A familiar South Indian grain with many easy, everyday recipes
• Fresh-ground flour has a fuller, earthier flavour than flour that has sat on a shelf

Ragi sangati: Stir 1 cup ragi flour into 2 cups boiling salted water, cover and cook for a few minutes, then mix well and roll into balls. Serve with chicken curry or sambar.

Ragi malt: Mix 2 tablespoons ragi flour with cold water, cook until glossy, then add jaggery and milk, or salt and buttermilk for a savoury version.

Ragi dosa: Mix ragi flour with a little rice flour, onion, curry leaves, cumin and water into a thin batter and pour on a hot tawa.

Shelf life: Best consumed within 6 months of the packing date when stored as directed.

Storage: Keep in an airtight container in a cool, dry place, away from direct sunlight and moisture. Always use a clean, dry spoon. Whole ragi stays fresh for a long time, but ragi flour is best used within 2 weeks of grinding.

What does activated ragi mean?

Activated ragi is whole grain that has been soaked in water and then dried, so it is ready to cook or grind at home.

What is ragi called in English and Telugu?

Ragi is finger millet in English and ragulu in Telugu.

Q.Do I need to grind it?

A.For most recipes, yes. Dry roast the grain lightly and grind it in a mixer or at a flour mill, then sieve for fine flour.

Q.How do I stop ragi sangati from becoming lumpy?

A.Add the flour gradually to boiling water while stirring, then cover and let it steam for a few minutes before mixing.

Q.How should I store activated ragi?

A.Keep in an airtight container in a cool, dry place, away from direct sunlight and moisture. Always use a clean, dry spoon. Whole ragi stays fresh for a long time, but ragi flour is best used within 2 weeks of grinding.

Q.What is the shelf life of activated ragi?

A,Best consumed within 6 months of the packing date when stored in an airtight container in a cool, dry place.