Activated Brown Top Millet Flour 500g

12.5g dietary fibre per 100g — the highest fibre content of any Indian millet. Brown top millet (Andu Korralu/Korale) is also one of the rarest commercially available millets in India, and one of the only alkalising grains you can include in your daily diet.

What is Activated Brown Top Millet Flour?

Known as Andu Korralu (Telugu), Korale (Kannada), and Korle in some regions, brown top millet (Brachiaria ramosa, reclassified as Urochloa ramosa) is a forgotten ancient grain that is beginning to attract scientific attention for its exceptional nutritional properties. It is rarely found in mainstream markets — Dhatu is among a small number of Indian producers offering it in flour form.

Like all Dhatu activated flours, the grain is soaked overnight before milling. This bioactivation process breaks down phytic acid, activates beneficial enzymes, and improves the digestibility and mineral bioavailability of the grain. The activated millet is then sun-dried and stone cold-milled into a fine flour.

Key Benefits — Validated by Data

• 12.5g dietary fibre per 100g — the highest fibre content of all Indian millets. Compare: whole wheat has 2.7g, barnyard millet 10.1g, foxtail 8g. Brown top millet provides 50% of the daily fibre requirement (25g RDA) in 100g alone. (Source: ICMR-NIN; Dayakar Rao et al., 2017)
• Gut health powerhouse — at 12.5g fibre per 100g, brown top millet is exceptional for feeding beneficial gut bacteria (Lactobacillus, Bifidobacterium), reducing constipation, and supporting overall digestive function.
• Alkalising grain — unlike wheat, rice, and most grains which are acid-forming, brown top millet has an alkalising effect on the body. Maintaining a slightly alkaline internal pH is associated with reduced inflammation, better bone health (less calcium leached from bones to buffer acid), and improved immune function.
• Highest fibre for weight management — high insoluble and soluble fibre combination increases satiety, reduces caloric intake, slows gastric emptying, and suppresses appetite hormones. Studies show high-fibre diets reduce body weight and waist circumference significantly over time. (Slavin, 2005, Journal of the American Dietetic Association)
• LDL cholesterol reduction — soluble fibre in brown top millet forms a gel in the digestive tract that binds bile acids and cholesterol, reducing their reabsorption and lowering LDL (bad) cholesterol. (Anderson et al., 2009)
• Blood sugar management — the combination of high fibre (12.5g), complex carbohydrates, and low glycaemic characteristics means brown top millet flour releases glucose very slowly into the bloodstream. Ideal for Type 2 diabetes and metabolic syndrome management.
• 11.5g protein per 100g — comparable to whole wheat, with a better amino acid profile for a cereal grain.
• Certified organic and rare — brown top millet is not widely cultivated commercially. Dhatu sources directly from certified organic small farmers to preserve this heritage crop.
• Gluten-free — naturally 100% gluten-free and processed in a dedicated facility.

Fibre Content Comparison (per 100g)

Sources: ICMR-NIN Nutritive Value of Indian Foods (2017); Dayakar Rao et al. (2017) Nutritional and Health Benefits of Millets. USDA FoodData Central.

The Alkalising Advantage — Why It Matters

The pH of your blood is tightly regulated between 7.35–7.45 (slightly alkaline). When you eat acid-forming foods (refined grains, processed foods, animal proteins), your body uses calcium from bones and magnesium from tissues to buffer the acid — a process that, over time, can contribute to bone density loss and inflammation. Alkalising foods reduce this buffering demand. Brown top millet is one of the very few grains with a net alkalising effect, making it a valuable counterbalance in a diet that would otherwise be predominantly acid-forming.

How to Use

• Rotis and bhakri — use alone or blended 50:50 with wheat flour; has a slightly earthy, nutty flavour and denser texture
• Dosas and uttapams — blend with rice flour (60:40) for crispy dosas with maximum fibre
• Porridge — cook with water or milk for a thick, high-fibre breakfast that keeps you full all morning
• Energy bars and laddoos — roast lightly, combine with jaggery, dried fruit, and seeds
• Muffins and cookies — replace 30–50% of wheat flour with brown top millet flour in baking
• Soups and stews — use as a thickener; adds fibre without changing the flavour significantly
• Multigrain flour blend — combine with ragi, jowar, and little millet for a wholesome everyday flour

Why Brown Top Millet is Rare — and Why That Matters

Brown top millet (Brachiaria ramosa) is not a commercially dominant crop. Unlike bajra, jowar, and ragi — which have received significant government and industry support — brown top millet has remained largely unknown outside specific tribal and agrarian communities in Andhra Pradesh and Karnataka. This is actually a nutritional advantage: the grain has not been hybridised or commercially optimised and retains its original nutritional integrity. Dhatu sources this grain directly from traditional farmers, supporting the preservation of agrobiodiversity while making this exceptional food accessible.