Popped Ragi Flour (Huri Hittu) 300g
₹ 110.00
Huri hittu (popped ragi flour) is the original "instant food" of Karnataka — a pre-gelatinised, ready-to-eat ragi powder that dissolves in cold milk, water or curd in under a m... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Popped Finger Millet (Huri Hittu / Ragi Hittu / Nachni). Vegan. Naturally gluten-free. No preservatives, no additives, no artificial flavours or colours.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 98 kcal | 328 kcal | 4.9% |
| Protein | 2.1g | 7g | 4.2% |
| Carbohydrates | 20.4g | 68g | 6.3% |
| Of which Sugars | 0.4g | 1.3g | <1% |
| Total Fat | 0.5g | 1.6g | <1% |
| Of which Saturated Fat | <0.1g | 0.3g | <1% |
| Dietary Fibre | 1.1g | 3.6g | 4.3% |
| Sodium | 3mg | 11mg | <1% |
| Calcium | 103mg | 344mg | 10.3% |
| Iron | 1.1mg | 3.6mg | 6.3% |
| Magnesium | 41mg | 137mg | 12.1% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Huri hittu (popped ragi flour) is the original "instant food" of Karnataka — a pre-gelatinised, ready-to-eat ragi powder that dissolves in cold milk, water or curd in under a minute with no cooking. With 344mg calcium per 100g from organically grown finger millet and zero additives, it is one of the most nutrient-dense convenience foods available.
What is Huri Hittu?
Huri hittu (also called hurihittu, ragi hittu or puffed ragi flour) is made from organic finger millet (ragi) grain that is dry-heat popped — similar to how popcorn is made — before being stone-milled into flour. The high-heat popping step pre-gelatinises the starch molecules, converting them from their raw crystalline form to a soluble, easily digestible form. This means huri hittu dissolves and is absorbed without any cooking. Traditional Karnataka farmers consumed huri hittu mixed with water and jaggery as a complete meal, consuming it in the fields without any preparation facilities. It is a traditional weaning food for infants from 6 months of age across Karnataka, Andhra Pradesh and Tamil Nadu.
Key Nutritional Benefits
- Exceptional calcium — 344mg per 100g (10.3% RDA per 30g serving) from organic finger millet
- Ready-to-eat — no cooking required; dissolves in cold or warm liquid in under 60 seconds
- Pre-gelatinised starch — easily digestible; gentle on infant and elderly digestive systems
- Iron and magnesium — 3.6mg and 137mg per 100g respectively
- Naturally gluten-free — safe for coeliac disease and gluten sensitivity
- No additives or preservatives — pure organic popped ragi, nothing added
Huri Hittu vs Regular Ragi Flour (per 100g)
| Parameter | Huri Hittu (Popped Ragi) | Regular Ragi Flour |
|---|---|---|
| Calcium (mg) | 344 | 364 |
| Dietary Fibre (g) | 3.6 | 11.5 |
| Cooking required? | No (ready-to-eat) | Yes |
| Digestibility | High (pre-gelatinised starch) | Moderate (raw starch) |
| Best for | Infants, elderly, quick energy | Rotis, dosas, baking |
Nutrition data: ICMR-NIN 2017 (finger millet, popped). Pre-gelatinisation and digestibility: Bhatt et al., Journal of Food Science and Technology 2018.
How to Use Huri Hittu
- Classic huri hittu drink — Mix 2–3 tbsp in 200ml cold milk with jaggery; stir until dissolved; consume immediately
- Infant porridge — Mix 1 tbsp with warm water and breast milk; suitable from 6 months with doctor approval
- Savoury version — Mix with curd, salt and a pinch of roasted cumin; consume as a light meal or snack
- Energy balls — Mix with jaggery, ghee, sesame and nuts; roll and refrigerate for portable snacks
- Post-workout recovery — Mix with cold milk and banana for a calcium and carbohydrate recovery drink
Frequently Asked Questions
Huri hittu (also called hurihittu, ragi hittu or ambali pudi) is made from ragi grain that is first dry-heat popped (like popcorn) before milling. The popping process pre-gelatinises the starch, making huri hittu instantly soluble in liquid without any cooking. Regular ragi flour must be cooked (steamed, boiled or baked). Huri hittu is traditionally consumed as a quick energy drink or porridge by farmers in Karnataka.
The simplest preparation: mix 2–3 tbsp huri hittu in a glass of cold or warm milk (or water), add jaggery or honey to taste, and stir or shake until smooth. It dissolves in 30 seconds with no cooking. For a thicker consistency, mix with curd (dahi) and a pinch of salt for a savoury version. It can also be used as a base for instant porridge, energy balls or mixed with banana and nuts for a quick breakfast.
Yes. The popping process makes huri hittu extremely easy to digest — the starch is pre-gelatinised and the grain's hard structure is broken down. It is a traditional weaning food in Karnataka, given to infants from 6 months onwards (mixed with breast milk or water). For elderly individuals with digestive sensitivity, it is far easier to digest than cooked ragi flour dishes. Its high calcium content (344mg/100g) also supports bone density.
The macro and mineral profile is similar to regular ragi, with the popping process slightly reducing dietary fibre (3.6 vs 11.5g/100g for raw ragi) due to partial starch conversion. However, the bioavailability of calcium and other minerals may be slightly improved because the heat treatment partially breaks down phytic acid. The trade-off is convenience and digestibility versus maximum fibre.