Sohum Ragi Flour 500g

Konkan bus-stop lunch: nachani bhakri, green chilli thecha and half a raw onion.

• What: Ragi (nachani) flour, finger millet
• Pack: 500 g
• Brand: Sohum, from Khed Shivapur near Pune
• Best for: Nachani bhakri, porridge, laddu

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

What it is

Sohum Udyog, founded by the late Smt. Sushila Gargate, makes flours and traditional food at Khed Shivapur near Pune. Across Maharashtra, ragi goes by nachani, and this is the flour for it.

Nachani bhakri is patted out by hand on a damp cloth rather than rolled, then cooked on the tawa and finished over the flame. The dough does not stretch, so it needs hot water and patience. The same flour makes a dark porridge with jaggery, or laddu. Choosing between flours? Nachani for dark, earthy bhakri; jowar for pale and soft; bajra for the heavier winter one.

Tip: Knead each bhakri's dough separately, just before patting. Ragi dough dries out if it sits.

Goes well with: Manna Jowar Millet Flour, Native Food Store Jaggery Powder, 777 Hot Onion Chutney

Ragi (finger millet) flour.

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