Ragi Flour (Ragi Atta) – Finger Millet Flour | ChiltanPure

Ragi Flour (Ragi Atta), also known as Finger Millet Flour, is made from Eleusine coracana, a traditional millet cultivated and eaten across parts of South Asia and Africa. Its naturally earthy, mildly nutty flavour makes it useful for everyday cooking and baking.

Whether you are looking for Ragi Flour in Pakistan, Ragi Atta for homemade roti, or Finger Millet Flour for breakfast recipes, ChiltanPure Ragi Flour is a versatile pantry ingredient.

Why Use Ragi Flour?

• Naturally gluten-free as a grain, subject to processing and cross-contact information on the package.
• Contains naturally occurring dietary fibre, calcium and iron.
• Works in sweet and savoury recipes.
• Can be used for rotis, dosas, porridge, pancakes, cookies and baked foods.

How to Use Ragi Atta

Ragi Flour can be used on its own in recipes designed for it or blended with wheat and other flours to change the texture. For soft flatbreads, add warm water gradually and knead into a workable dough.

Ragi Flour Recipes

1. Ragi Roti

Ingredients: 1 cup Ragi Flour, warm water as needed, a pinch of salt and optional 1 teaspoon oil.

Method: Mix the flour and salt. Add warm water gradually and make a soft dough. Divide into portions, flatten gently between sheets or with damp hands, then cook on a hot tawa until both sides are cooked. Serve with vegetables, yoghurt or your favourite curry.

2. Ragi Breakfast Porridge

Ingredients: 2 tablespoons Ragi Flour, 1 cup water or milk, optional dates or a small amount of honey, and cinnamon.

Method: Mix Ragi Flour with a little cool liquid to make a smooth slurry. Add to the remaining liquid and cook over low-medium heat, stirring continuously until thick and smooth. Add your preferred toppings.

3. Ragi Pancakes

Ingredients: 1 cup Ragi Flour, 1/2 cup milk, 1 egg or suitable egg substitute, 1 teaspoon baking powder and optional cinnamon.

Method: Combine the dry ingredients, whisk in the wet ingredients and rest the batter for 5 minutes. Cook small pancakes on a lightly greased pan over medium heat. Serve with fruit or yoghurt.

4. Ragi Dosa

Ingredients: 1 cup Ragi Flour, 1/4 cup rice flour, water, salt and optional cumin or chopped herbs.

Method: Whisk into a thin, pourable batter and rest for 15-20 minutes. Pour onto a hot non-stick or seasoned pan and cook until the edges become crisp. Serve with chutney or curry.

Other Names for Ragi / Finger Millet

The botanical name is Eleusine coracana (L.) Gaertn.. In English, the most widely used name is Finger Millet; other English names include African Millet and Coracan/Koracan.

• Urdu / Pakistan: راگی (Ragi), منڈوا (Mandwa), مڑوا (Maruwa); Ragi ka Atta means Ragi Flour.
• Hindi / North India: रागी (Ragi), मंडुआ (Mandua), मड़ुआ/Marua.
• Bengali / Bangladesh & Bengal: Marua / Marwa.
• Nepali: Kodo / Koddo, Maruwa.
• Sinhala / Sri Lanka: Kurakkan (කුරක්කං).
• Tamil: Kezhvaragu / Kelvaragu, Ragi, Keppai.
• Telugu: Ragi, Ragulu.
• Kannada: Ragi (ರಾಗಿ).
• Malayalam: Muthari, Panjapullu, Ragi.
• Marathi: Nachni, Nagli.
• Gujarati: Nagli, Bavto.
• Odia: Mandia.
• Punjabi: Mandua, Mandal/Mandhul.
• Sanskrit: Madhulika and other classical names.
• Persian: ارزن انگشتی (Arzan-e Angoshti).
• Arabic: Bishnah, Raggî, Kanab.
• French: Coracan / Éleusine.
• German: Fingerhirse / Korakan.
• Japanese: Shikokubie.
• Chinese: Can zi and other regional forms.
• Swahili / East Africa: Wimbi, Ulezi and Mwimbi.
• Amharic / Ethiopia: Dagussa and Tokuso.

Ragi Names by Region

The grain is cultivated across parts of South Asia and East Africa, and its local name varies by language and region. India commonly uses Ragi and several regional names; Sri Lanka uses Kurakkan; Nepal uses Kodo/Koddo; Bengali sources record Marua/Marwa; and East African languages include names such as Wimbi, Ulezi and Bulo.

Ragi Flour Storage

Keep the flour sealed in an airtight container in a cool, dry place away from moisture and direct sunlight. Follow the best-before and storage instructions printed on the package.

Related ChiltanPure Products

• ChiltanPure Buckwheat Flour – another versatile flour.
• ChiltanPure Rolled Oats Porridge – an easy breakfast option.
• ChiltanPure Rolled Barley Porridge – a grain-based breakfast choice.
• ChiltanPure Rolled Wheat Porridge – another everyday porridge option.
• ChiltanPure Talbina Superfood – another traditional grain-based food.

Frequently Asked Questions

What is Ragi Flour?

Ragi Flour is flour made from Finger Millet (Eleusine coracana). It is also called Ragi Atta, Nachni, Mandua, Marua and Kurakkan in different regions.

Is Ragi Flour gluten-free?

Ragi itself is naturally gluten-free. If you need to avoid gluten strictly, check the product packaging and processing information for possible cross-contact.

What is Ragi called in Sri Lanka?

In Sri Lanka, Finger Millet is commonly called Kurakkan.

What is Ragi called in Bangladesh?

Marua or Marwa is a recorded Bengali name for Finger Millet.

What is Ragi called in Nepal?

Kodo/Koddo and Maruwa are recorded Nepali names for Finger Millet.

What can I make with Ragi Flour?

You can make Ragi Roti, Ragi Dosa, porridge, pancakes, cookies, halwa and many other recipes.