Anil Ragi (Finger Millet) Flour 500g

Kezhvaragu koozh from a clay pot, with raw small onions bitten alongside.

• What: Ragi (finger millet) flour
• Pack: 500 g
• Brand: Anil, since 1984
• Best for: Ragi koozh, kali, ragi roti and dosa

Ragi, also called kezhvaragu / keppai (Tamil) · panjappullu / muthari (Malayalam) · ragulu (Telugu) · mandua / ragi (Hindi) · nachni (Marathi) · nagli (Gujarati) · marua (Bengali).

What it is

Anil was founded in 1984 and started out making roasted vermicelli. This pack is plain ragi flour, ground from finger millet, the small reddish-brown grain that villages across Karnataka and Tamil Nadu have eaten for generations.

It cooks to a dark, earthy, slightly nutty porridge or dough. In Karnataka it becomes ragi mudde; in Tamil homes it is koozh or kali, eaten with buttermilk and small onions. Choosing between ragi products? Anil ragi flour for koozh, roti and dosa; Manna Ragi Malt for a sweet warm drink; Anil Ragi Vermicelli for a quick upma.

Tip: Always whisk ragi into cold water before it meets the heat. Poured straight into hot water, it lumps in seconds.

Goes well with: Native Food Store Jaggery Powder (Country Sugar), Anil Ragi Vermicelli, 777 Cut Mango Pickle

Ragi (finger millet) flour

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