Sprouted Ragi Flour · 500g
Softer dough, milder taste — calcium your body can actually absorb
Cold-milled from grain that has been sprouted first. Same technique as your regular atta — noticeably softer dough, milder flavour, and calcium your body can actually absorb.
- 364mg calcium per 100g — the highest of any cereal grain on earth
- Sprouting removes phytic acid so your body absorbs the iron and calcium
- Cold-milled to preserve heat-sensitive vitamins — no high-heat processing
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Ships within 24 hrs · Free delivery above ₹499 · Direct checkout — no account needed
Sprouted Ragi Flour · Family Packs
Rotis, porridge, and laddoos for weeks from a single bag
The same Nachani Satva in larger packs for families who use ragi every day. Bigger pack, same quality — no dilution, no cost-cutting, no compromise.
- 1kg covers roughly 3–4 weeks of daily ragi rotis for a family of 4
- 2kg and 5kg seal and store easily — stays fresh through regular use
- Per-gram cost drops significantly with each larger size
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Ships within 24 hrs · Free delivery above ₹499 · Direct checkout — no account needed
Sprouted Ragi Porridge Mix · 250g
Your baby's first grain — 5 minutes, no additives, pure sprouted ragi
Sprouted ragi is naturally easier on a developing gut than raw milled flour. This porridge mix is designed for babies from 6 months — nothing added, nothing removed, just sprouted ragi.
- High calcium for developing bones — 364mg per 100g, without dairy
- Iron for healthy blood — sprouting means the iron is actually absorbed
- No rice flour filler, no added sugar, no preservatives — pure sprouted ragi
250g pack · Ships within 24 hrs · Always consult your paediatrician before introducing new foods
Organic Ragi Malt · 300g
The malted grain drink — naturally sweet, ready in 90 seconds
Sprouted ragi, gently malted for a naturally sweet, nutty character. Stir two spoons into warm milk or water. Ready in 90 seconds. One glass in the morning tells you why this has lasted.
- Naturally malted — no added flavours, no artificial sweeteners
- Sprouting before malting increases available B-vitamins and GABA content
- Works warm or cold, with milk or water — no special preparation needed
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300g — approx. 30 servings · Ships within 24 hrs · Free delivery above ₹499
Huri Hittu · Popped Ragi Flour 300g
No cooking needed — eat dry or stir into water in 60 seconds
Huri Hittu is ragi that has been popped — not milled from raw grain, not baked. This traditional method gives a distinct roasted character and makes it instantly ready to eat, no cooking required.
- No cooking needed — eat dry, mix into water, stir into buttermilk, or blend into a quick drink
- Traditional Huri Hittu method — ragi grain is popped like popcorn, then ground
- Lighter on digestion than raw milled ragi flour — the heat from popping pre-gelatinises the starch
300g — Karnataka tradition · Ships within 24 hrs · Free delivery above ₹499
About finger millet
Why ragi is unlike any other grain in your kitchen
Finger millet has been cultivated on the Deccan Plateau for over 4,000 years. It is not a trendy superfood — it is the original everyday grain of South India, eaten across all seasons and all ages, from infants to elders.
More calcium than milk — without the dairy
At 364mg calcium per 100g, finger millet has a higher calcium content than any other cereal grain — and significantly more than cow's milk at 125mg per 100ml. For lactose-intolerant families or vegan households, this is a meaningful difference.
The traditional grain for every stage of life
South Indian tradition uses ragi from infancy through old age. Kanji (porridge) for babies. Rotis and dosas for daily meals. Laddoos for nursing mothers. Malt drinks for the elderly. No other grain has this range of traditional applications across generations.
A grain that stays on your metabolism's side
Finger millet has a lower glycaemic impact than white rice and refined wheat, particularly when stone-ground or cold-milled whole. Its high fibre content slows glucose release — which is why it has been part of traditional diabetic diets in South India for centuries.
Questions people ask before buying
Is sprouted ragi flour the same as regular ragi flour I buy at the supermarket?
No — the main difference is what happens before milling. Regular ragi flour is ground from raw dried grain. Sprouted ragi flour starts with grain that has been germinated first, which breaks down phytic acid and activates digestive enzymes inside the grain. The result is a flour that may be easier on digestion and where the calcium and iron are more likely to be absorbed. The flavour is also noticeably milder and less astringent than regular ragi flour.
At what age can I introduce ragi to my baby?
Ragi porridge is traditionally introduced from around 6 months in South Indian households, once a baby has started on solids. Our Sprouted Ragi Porridge Mix is specifically designed with this in mind — it contains nothing except sprouted ragi, with no rice filler, no sugar, and no preservatives. Always consult your paediatrician for guidance specific to your child, particularly for early introduction of any new food.
How is Huri Hittu different from regular ragi flour or sprouted ragi flour?
Huri Hittu (also written as hurihittu) is made from ragi grain that has been popped using dry heat — similar in principle to how popcorn is made from maize. The popped grain is then ground into flour. Because the starch has been pre-gelatinised by the heat, Huri Hittu can be eaten without cooking — you simply mix it with water, milk, or buttermilk. It has a distinct roasted flavour that regular and sprouted ragi flour do not have.
Does ragi malt taste bitter like raw ragi flour?
No. The malting process (gentle controlled heating of sprouted grain) converts some of the starches into natural sugars, which gives ragi malt a noticeably sweeter, nuttier flavour compared to raw milled ragi. Most people find the bitterness they associate with ragi flour is largely absent in a well-made ragi malt. Our Ragi Malt has no added sweeteners — the mild sweetness is natural.
Can I make regular soft rotis with ragi flour, or does it need special technique?
Ragi dough behaves differently from wheat dough because finger millet has no gluten. The trick is to use warm water when kneading and to add a small amount of whole wheat flour (about 20–25%) if you want a pliable roti that rolls out cleanly. Many South Indian households make ragi rotis by shaping them by hand directly on a wet banana leaf or plastic sheet rather than rolling. With practice, pure ragi rotis are achievable — but the wheat blend makes the process more forgiving for beginners.