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Pure & Sure

Ragi Flour

₹140.00(₹0.13 per gram)

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Size 1kg

Single-ingredientUnblendedZero additives

CLEANOne ingredient, wholegrain by nature.

Finger millet ground into flour, one ingredient, dull reddish-brown as it should be. Ragi is wholegrain by default — the grains are too small to strip the bran from, so there is no refined version of this flour to trade down to. It makes ragi mudde, roti, dosa and porridge, and it behaves quite differently from wheat: no gluten, so it needs hot water or a binder to hold together.

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₹140.00

Why We Like It

Certified organic finger millet from Karnataka's traditional millet belts, stone-ground.
Wholegrain by nature — ragi is not refined the way wheat is, so nothing has been stripped.
Sometimes cut with rice or wheat flour in the trade; a single-ingredient label rules that out.

Ingredients

Organic ragi (100%)

Single ingredient

Finger millet ground to flour, nothing added. Note the pack's ingredient line reads 'Ragi Whole' although the product is a flour.

Wholegrain by nature

Note

Ragi grains are too small to strip the bran from, so ragi flour is wholegrain whether or not a pack says so. Unlike wheat, there is no refined version to compare it against.

No added colour or anti-caking agent

None declared

Ragi flour is naturally dull reddish-brown and does not need help.

No blended flour

No wheat, rice or maize flour declared

Ragi is sometimes cut with cheaper flours, which is invisible once ground.

Nutrition factsPer 100g

Energy kcal: 358 kcal
Protein g: 8.8 g
Carbohydrate g: 78 g
Total sugars g: 0 g
Added sugars g: 0 g
Dietary fibre g: 4.2 g
Total fat g: 0 g
Saturated fat g: 0 g
Trans fat g: 0 g
Cholesterol mg: 0 mg
Salt g: Not declared

Pure & Sure Ragi Flour versus other ragi flours

What to compare	Purepicked	Regular ragi flour
Ingredient list	Ragi only	Sometimes cut with rice or wheat flour
Grain	Wholegrain by nature	Same, but freshness varies widely
Colour	Dull reddish-brown	Same; unusually pale can mean blending
Farming	Certified organic, PGS processor code on pack	Conventional; residues not published

Is It For You?

Good for

Ragi mudde, roti and dosa

Baking blends where a wholegrain flour is wanted

Porridge and ambali

First foods and simple home cooking

Avoid if

Anyone expecting ragi roti to behave like wheat roti — there is no gluten, so the dough will not stretch

Cooks who want a light, pale flour; ragi is dense and reddish-brown by nature

Anyone using it alone in baking — it needs blending with other flours for anything raised

How to use

For mudde, cook with boiling water and stir hard; ragi needs heat to come together

For roti, knead with hot water rather than cold, and rest the dough before rolling

Mix with rice flour or besan in dosa batter for a more forgiving texture

Cook into porridge with milk or water; a small amount thickens a lot

What to look for in Ragi Flour?

Maida is the cheapest filler in any atta. If it appears on the ingredient list at all, part of what you are paying for is refined flour.

Stone-ground (chakki) flour keeps the germ and bran. Roller-milled flour usually does not. The pack should say which.

Unbleached flour is off-white and slightly uneven. A bright, uniform white usually means bleaching or heavy refining.

Whole flours go rancid faster because the germ is still in there. Buy a size you will finish in a couple of months.