Manna Plain Ragi Flour 1kg

Ragi mudde with soppu saaru at a Mysore friend's house, swallowed, never chewed, as instructed.

• What: Ragi (finger millet) flour
• Pack: 1 kg
• Brand: Manna, Chennai, since 2000
• Best for: Ragi mudde, roti, dosa and kanji

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

What it is

Manna was started in Chennai in 2000 by I.S.A.K. Nazar, and its first product was a sathumaavu-style health mix, so millet flours are the heart of the range. This is plain ragi flour, finger millet milled to a fine brown powder.

It cooks to an earthy, slightly sweet taste and turns dark brown. In Karnataka it becomes ragi mudde with saaru; in Tamil homes, kezhvaragu koozh, adai and dosa. Choosing between ragi flours? Plain ragi for mudde, roti and dosa; Manna Sprouted Ragi Flour for porridge; Naga Ragi Flour if you prefer that brand.

Tip: For ragi roti, knead the flour with very hot water and a little salt. Cold water leaves it crumbly.

Goes well with: Sri Durga Horse Gram (Kollu), Udhaiyam Toor Dal, Native Food Store Jaggery Powder (Country Sugar)

Ragi (finger millet) flour

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