TRS Ragi Flour 1kg – Finger Millet Flour

TRS Ragi Flour 1kg, made from finger millet, a popular grain used in Indian cuisine. Also known as Nachni Flour or Ragi Maavu, ragi flour has a distinctive earthy flavour and is a versatile ingredient for preparing nutritious everyday meals.

TRS Ragi Flour is ideal for making ragi dosa, roti, porridge, pancakes, flatbreads and traditional Indian recipes. Its fine texture makes it easy to incorporate into a variety of sweet and savoury dishes.

Key Features

• Brand: TRS

• Product: Ragi Flour (Finger Millet Flour)

• Net Weight: 1kg

• Main Ingredient: Finger millet flour

• Flavour: Mild, earthy and nutty

• Cuisine: Indian and South Asian

• Ideal for: Ragi dosa, roti, porridge, pancakes and baking

Uses in Cooking

• Ragi dosa: Prepare savoury Indian pancakes for breakfast or dinner.

• Ragi roti: Make traditional flatbreads to serve with curries and vegetables.

• Ragi porridge: Cook into a smooth breakfast porridge.

• Ragi pancakes: Use in sweet or savoury pancake recipes.

• Baking: Add to homemade breads, biscuits and muffins.

• Traditional Indian dishes: Use in ragi mudde and other regional recipes.

Cooking Instructions

1. Ragi Dosa

Ingredients:

• 1 cup TRS Ragi Flour

• ¼ cup rice flour (optional)

• Water as needed

• Salt to taste

• Finely chopped onion, green chilli and coriander (optional)

Method:

1. Combine the ragi flour, optional rice flour and salt in a bowl.

2. Gradually add water, whisking to make a smooth, pourable batter.

3. Add chopped onion, green chilli and coriander if desired.

4. Heat a lightly oiled pan and pour in the batter.

5. Cook until the edges become crisp, then flip and cook the other side.

6. Serve hot with coconut chutney or sambar.

2. Ragi Porridge

Ingredients:

• 2 tablespoons TRS Ragi Flour

• 1 cup water or milk

• Sweetener to taste (optional)

Method:

1. Mix the ragi flour with a little cold water to make a smooth paste.

2. Heat the remaining water or milk in a saucepan.

3. Add the paste gradually, stirring continuously to prevent lumps.

4. Cook over low heat for approximately 5–8 minutes, stirring until thickened and fully cooked.

5. Add your preferred sweetener if desired and serve warm.

3. Ragi Roti

1. Mix ragi flour with salt and enough hot water to form a soft dough.

2. Allow it to cool slightly before kneading carefully.

3. Shape into small balls and flatten between sheets of baking paper or with damp hands.

4. Cook on a hot pan until both sides are cooked.

5. Serve with vegetable curry, dal or chutney.