{"title":"Millet Flours and Grains","description":"\u003cp\u003eMillets are small, hardy cereal grains grown across the drier parts of India, Sri Lanka and Africa, and each has its own regional names. Ragi is finger millet, called nachni in Marathi, kezhvaragu or keppai in Tamil and kurakkan in Sri Lanka. Jowar is sorghum, cholam in Tamil and jonna in Telugu. Bajra is pearl millet, known as kambu in Tamil. Samo, also called sama or barnyard millet and kuthiraivali in Tamil, is the small pale grain many families cook on fasting days. Foxtail millet (thinai), little millet (samai) and kodo millet (varagu) complete the group. Our \u003ca href=\"\/collections\/millet-flour\"\u003emillet flour\u003c\/a\u003e shelf holds the ground versions, and \u003ca href=\"\/collections\/millets\"\u003ewhole millets\u003c\/a\u003e are there for cooking like rice.\u003c\/p\u003e\u003cp\u003eEvery region has its millet dish. In Karnataka, ragi mudde is ragi flour stirred into boiling water until it forms a firm, smooth ball, eaten with saaru or bassaru. Ragi also makes thin, lacy dosa and a warm kanji for breakfast. Maharashtra pats jowar into bhakri for pithla or thecha, while Gujarat and Rajasthan make thick bajra rotla, eaten in winter with garlic chutney, ghee and jaggery. Tamil homes ferment kambu koozh overnight and thin it with buttermilk and shallots on hot days, and turn kezhvaragu into adai, puttu and kali. In Sri Lanka, kurakkan pittu is steamed in a bamboo or metal tube with grated coconut, and kurakkan rotti is cooked on a flat pan. Samo flour and grain for fasting sit in \u003ca href=\"\/collections\/navratri-flours-and-grains\"\u003eNavratri flours and grains\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eMillet flours have no gluten, so the dough will not stretch the way wheat atta does. Use hot water: bring water to the boil with a pinch of salt, pour it gradually over the flour while stirring with a spoon, cover for five minutes, then knead with damp palms while it is still warm until it is smooth and free of cracks. Work one or two pieces at a time and keep the rest covered. Pat bhakri or rotla on a floured board, or between two sheets of baking paper, then cook on a hot tawa, brushing the top with water before turning.\u003c\/p\u003e\u003cp\u003eWhole millets cook much like rice. Rinse them well, soak for thirty minutes to a couple of hours depending on the grain, then simmer covered in about two and a half to three times their volume of water until tender, and rest off the heat. Use them in pongal, upma, khichdi and curd rice. If you cook gluten free for the whole household, check each pack for a gluten free statement, since some flours are milled alongside wheat, and see \u003ca href=\"\/collections\/gluten-free-indian-cooking\"\u003egluten free Indian cooking\u003c\/a\u003e for more.\u003c\/p\u003e\u003cp\u003eMillet flours go stale faster than wheat flour and can turn bitter once they are past their best. Keep them in a sealed jar in a cool, dark cupboard, move them to the fridge in warm weather, and buy a quantity you will use within the date on the pack. Whole grains keep longer, provided they stay dry and airtight.\u003c\/p\u003e","products":[{"product_id":"annam-bajra-flour-500g","title":"Annam Bajra Flour 500g","description":"\u003cp\u003eBajra is pearl millet, the grain that feeds Rajasthan, Gujarat and much of the Deccan through the cooler months. Annam grind it to a fine, pale grey flour with a gentle, slightly nutty flavour, and nothing else goes in the bag. It makes a heavier, more rustic flatbread than wheat atta, with a nutty, earthy flavour of its own.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFor bajre ki roti, knead the flour with warm water a handful at a time, pat each ball out between your palms or on a damp cloth, and cook it on a hot tawa, finishing over the flame so it puffs. Eat it hot with white butter, jaggery and garlic chutney, or with sarson ka saag. The flour also goes into Gujarati thepla and dhebra, and a spoonful thickens a kadhi or a raab for a cold evening.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSingle ingredient: pearl millet\u003c\/li\u003e\n\u003cli\u003eNo allergens declared on the pack\u003c\/li\u003e\n\u003cli\u003e500g bag\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBajra dough does not stretch like wheat dough, so knead only what you will cook straight away. Serve it with a tin of \u003ca href=\"\/products\/trs-sarson-ka-saag-850g\"\u003eTRS Sarson Ka Saag 850g\u003c\/a\u003e for the Punjabi winter classic, or browse our \u003ca href=\"\/collections\/millet-and-gluten-free-flour\"\u003emillet and speciality flours\u003c\/a\u003e.\u003c\/p\u003e","brand":"Annam","offers":[{"title":"Default Title","offer_id":55100523184467,"sku":null,"price":1.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/annam-bajra-flour-500g-front.png?v=1790678760"},{"product_id":"fudco-bajri-flour-1kg","title":"Fudco Bajri Flour 1kg","description":"\u003cp\u003eBajri is pearl millet, and in Gujarat and Rajasthan it is the flour for the thick, rustic rotla that comes out through the cooler months. Fudco’s flour is milled fine and greyish, with the earthy, nutty flavour that makes bajra bread worth the effort.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eKnead a handful at a time with warm water and a pinch of salt, pat each ball into a round between your palms and cook it on a hot tawa, then over the flame to puff. Serve hot with white butter, jaggery and garlic chutney, or alongside a bowl of saag. Mixed with wheat atta and methi it makes soft thepla.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePearl millet flour\u003c\/li\u003e\n\u003cli\u003eAllergy advice: may contain peanuts, nuts, sesame, gluten, milk, celery, soya, mustard and sulphites\u003c\/li\u003e\n\u003cli\u003e1kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBajra dough dries out quickly, so knead only what you will cook straight away. Pair it with \u003ca href=\"\/products\/trs-sarson-ka-saag-850g\"\u003eTRS Sarson Ka Saag 850g\u003c\/a\u003e for the classic winter plate, or see our \u003ca href=\"\/collections\/millet-and-gluten-free-flour\"\u003emillet and speciality flours\u003c\/a\u003e.\u003c\/p\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55115009950035,"sku":null,"price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-bajri-flour-1kg-front.png?v=1790755871"},{"product_id":"fudco-barley-flour-1kg","title":"Fudco Barley Flour 1kg","description":"\u003cp\u003eBarley flour, jau ka atta, is one of the oldest flours in the Indian kitchen, and a light, low fat one at 1.7g of fat per 100g. Fudco mill it from barley alone, giving a pale flour with a gentle, malty sweetness.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eOn its own barley makes a soft, slightly crumbly roti, so most cooks mix it half and half with wheat atta for rotis and parathas. Stir a couple of spoons into buttermilk or water with roasted cumin and salt for a cooling summer drink, or use it in place of a quarter of the plain flour in biscuits and quick breads for a nuttier bake.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSingle ingredient: barley flour\u003c\/li\u003e\n\u003cli\u003eContains gluten from barley\u003c\/li\u003e\n\u003cli\u003e1kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFor a wheat atta to blend it with, try \u003ca href=\"\/products\/aashirvaad-atta-with-multigrains-2kg\"\u003eAashirvaad Atta with Multigrains 2kg\u003c\/a\u003e, or browse all our \u003ca href=\"\/collections\/millet-and-gluten-free-flour\"\u003emillet and speciality flours\u003c\/a\u003e.\u003c\/p\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55115015586131,"sku":null,"price":3.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-barley-flour-1kg-front.png?v=1790755880"},{"product_id":"fudco-ragi-flour-1kg","title":"Fudco Ragi Flour 1kg","description":"\u003cp\u003eRagi, nachni in Gujarati and Marathi, is finger millet: a small reddish grain that has fed Karnataka and the Deccan for centuries. Fudco grind it into a fine, brown flour with an earthy flavour and 8.5g of fibre per 100g.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eStir the flour into boiling salted water and beat it smooth for ragi mudde, the soft balls eaten with sambar or saaru. It also makes a thin ragi dosa, soft rotis with a little wheat atta mixed in, and a warming porridge cooked in milk with jaggery and cardamom that many families give to young children.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinger millet flour\u003c\/li\u003e\n\u003cli\u003e8.5g fibre per 100g\u003c\/li\u003e\n\u003cli\u003eAllergy advice: may contain peanuts, nuts, sesame, gluten, milk, celery, soya, mustard and sulphites\u003c\/li\u003e\n\u003cli\u003e1kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eCook ragi batter on a medium heat, as it browns faster than rice batter. See the rest of our \u003ca href=\"\/collections\/millet-and-gluten-free-flour\"\u003emillet and speciality flours\u003c\/a\u003e, including \u003ca href=\"\/products\/fudco-bajri-flour-1kg\"\u003eFudco Bajri Flour 1kg\u003c\/a\u003e.\u003c\/p\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55115025875283,"sku":null,"price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-ragi-flour-1kg-front.png?v=1790755890"},{"product_id":"fudco-samo-seeds-1kg","title":"Fudco Samo Seeds 1kg","description":"\u003cp\u003eSamo, also sold as moriyo, sama ke chawal or vrat ke chawal, is barnyard millet: a tiny cream grain that cooks like rice and is the staple of fasting days across Gujarat and North India. Fudco pack the whole grain, cleaned and ready to rinse.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRinse the grain, then cook one cup in two to two and a half cups of water until soft, about 10 to 15 minutes. For vrat khichdi, temper cumin and green chilli in ghee, add diced potato and roasted peanuts, then the samo and water, and finish with rock salt and lemon. It also makes a savoury upma, a sweet kheer in milk, and crisp dosa when soaked and ground.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole barnyard millet\u003c\/li\u003e\n\u003cli\u003eCooks in about 10 to 15 minutes\u003c\/li\u003e\n\u003cli\u003e1kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eServe vrat khichdi with a spoon of \u003ca href=\"\/products\/heera-pure-butter-ghee-1kg\"\u003eHeera Pure Butter Ghee 1kg\u003c\/a\u003e, or browse our \u003ca href=\"\/collections\/millet-and-gluten-free-flour\"\u003emillet and speciality flours\u003c\/a\u003e.\u003c\/p\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55115034100051,"sku":null,"price":4.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-samo-seeds-1kg-front.png?v=1790755899"},{"product_id":"jalpur-bajri-flour-2kg","title":"Jalpur Bajri Flour 2kg","description":"\u003cp\u003eBajri is pearl millet, and its flour is the base of the Gujarati and Rajasthani bajra rotla: a thick, rustic flatbread with a nutty, slightly earthy taste. Jalpur mill theirs from 100% millet in Leicester.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eKnead small batches with warm water and a pinch of salt just before cooking, as millet dough dries quickly. Pat each ball into a round between wet palms, cook on a hot tawa until spotted, then finish over a direct flame so it puffs. Serve hot with ghee, jaggery, garlic chutney or a bowl of kadhi. The flour also makes bajra puris, thepla and khichu.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e100% pearl millet\u003c\/li\u003e\n\u003cli\u003eNo preservatives or additives\u003c\/li\u003e\n\u003cli\u003eUse within two weeks of opening, as freshly milled millet flour is best fresh\u003c\/li\u003e\n\u003cli\u003e2kg bag, made in England\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFor smaller packs try \u003ca href=\"\/products\/fudco-bajri-flour-1kg\"\u003eFudco Bajri Flour 1kg\u003c\/a\u003e or \u003ca href=\"\/products\/annam-bajra-flour-500g\"\u003eAnnam Bajra Flour 500g\u003c\/a\u003e, and see all our \u003ca href=\"\/collections\/millet-flour\"\u003emillet flour\u003c\/a\u003e.\u003c\/p\u003e","brand":"Jalpur","offers":[{"title":"Default Title","offer_id":55143216808275,"sku":null,"price":4.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/jalpur-bajri-flour-2kg-front.png?v=1790845337"},{"product_id":"jalpur-juwar-flour-2kg","title":"Jalpur Juwar Flour 2kg","description":"\u003cp\u003eJuwar, or jowar, is sorghum, and its pale, mild flour is the everyday bread grain of rural Gujarat and Maharashtra. Jalpur mill it from 100% sorghum for jowar bhakri, rotla and puris, with a soft, slightly sweet taste that suits spicy vegetable dishes.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eKnead one or two rotis at a time with hot water, which softens the flour and makes the dough easier to shape. Pat or roll each ball into a round, cook on a hot tawa, brush the top with water, turn and finish over a flame until it puffs. Serve with pithla, baingan bharta, garlic chutney or a dab of white butter. Mixed half and half with wheat atta it makes a softer roti for beginners.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e100% sorghum\u003c\/li\u003e\n\u003cli\u003eNo preservatives or additives\u003c\/li\u003e\n\u003cli\u003eUse within two weeks of opening for the best flavour\u003c\/li\u003e\n\u003cli\u003e2kg bag, made in England\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePair it with \u003ca href=\"\/products\/jalpur-bajri-flour-2kg\"\u003eJalpur Bajri Flour 2kg\u003c\/a\u003e for mixed grain rotla, or browse all our \u003ca href=\"\/collections\/millet-flour\"\u003emillet flour\u003c\/a\u003e.\u003c\/p\u003e","brand":"Jalpur","offers":[{"title":"Default Title","offer_id":55143220838739,"sku":null,"price":5.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/jalpur-juwar-flour-2kg-front.png?v=1790845356"},{"product_id":"niru-millet-flour-1kg","title":"Niru Millet Flour 1kg","description":"\u003cp\u003eThis is kurakkan flour, milled from finger millet, the grain known as ragi in India and nachni in Maharashtra. It has a deep reddish brown colour and a malty, slightly earthy taste, and it is one of the oldest staples of Sri Lankan and South Indian cooking, from kurakkan pittu and rotti to the thick ragi kali eaten with curry.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFor kurakkan pittu, rub warm salted water into the flour until it forms damp crumbs, mix in grated coconut and steam in a pittu bamboo. For rotti, knead with grated coconut, chopped onion, green chilli and water, pat thin on a banana leaf or plastic sheet and cook on a hot tawa. For porridge, whisk a few spoonfuls into cold water or milk, then simmer while stirring until thick and sweeten with jaggery. It also goes into dosa, idiyappam and baked goods.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e100% finger millet\u003c\/li\u003e\n\u003cli\u003eLabelled ragi flour on the pack\u003c\/li\u003e\n\u003cli\u003eAbout 25 servings of 40g\u003c\/li\u003e\n\u003cli\u003e1kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eCompare it with \u003ca href=\"\/products\/fudco-ragi-flour-1kg\"\u003eFudco Ragi Flour 1kg\u003c\/a\u003e, or browse all our \u003ca href=\"\/collections\/millet-flour\"\u003emillet flour\u003c\/a\u003e.\u003c\/p\u003e","brand":"Niru","offers":[{"title":"Default Title","offer_id":55163216691539,"sku":null,"price":2.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/niru-millet-flour-1kg-front.png?v=1790933122"},{"product_id":"samayal-kurrakan-ragi-flour-1kg","title":"Samayal Kurrakan Ragi Flour 1kg","description":"\u003cp\u003eKurrakan is the Sri Lankan name for finger millet, known as ragi in South India. Samayal mill it into a fine, speckled brown flour with the mild, malty taste that kurakkan pittu, rotti and ragi kali are known for. It is one of the most filling everyday grains in Tamil and Sri Lankan cooking.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFor pittu, sprinkle warm salted water over the flour and rub it in until it forms damp crumbs, then layer with grated coconut and steam in a pittu bamboo. For rotti, knead with coconut, chopped onion, green chilli and water, pat out thin and cook on a hot tawa. For a quick porridge, whisk a few spoonfuls into cold milk or water, bring to a simmer while stirring, and sweeten with jaggery or palm sugar.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinger millet flour, labelled kurrakan (ragi)\u003c\/li\u003e\n\u003cli\u003eProduct of India, packed in the UK\u003c\/li\u003e\n\u003cli\u003eMade for pittu, rotti, dosa and porridge\u003c\/li\u003e\n\u003cli\u003e1kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eSee also \u003ca href=\"\/products\/niru-millet-flour-1kg\"\u003eNiru Millet Flour 1kg\u003c\/a\u003e, and browse all our \u003ca href=\"\/collections\/millet-flour\"\u003emillet flour\u003c\/a\u003e.\u003c\/p\u003e","brand":"Samayal","offers":[{"title":"Default Title","offer_id":55178778476883,"sku":null,"price":2.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/samayal-kurrakan-ragi-flour-1kg-front.png?v=1791021710"},{"product_id":"trs-barley-flour-1kg","title":"TRS Barley Flour 1kg","description":"\u003cp\u003eTRS Barley Flour is barley, known as jau in Hindi, milled into a soft, speckled wholegrain flour. Barley has been a staple across Punjab, Rajasthan and Gujarat for centuries, and its flour gives a nutty, slightly sweet roti that is more filling than plain wheat. The TRS table shows 13.3g of fibre and 20g of protein per 100g, which is why so many households keep a bag beside their atta.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eBarley has little gluten of its own, so for jau ki roti knead it half and half with chapati atta using warm water and a little salt, rest the dough for ten minutes, then roll gently and cook on a hot tawa. Pat it out by hand like a thick bajra roti if it tears. For a quick breakfast, whisk two spoonfuls into milk or water and simmer for five minutes, then sweeten with jaggery. It also goes into missi roti blends, barley pancakes and sattu-style drinks.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWholegrain barley flour, a gluten-containing cereal\u003c\/li\u003e\n\u003cli\u003e13.3g fibre and 20g protein per 100g\u003c\/li\u003e\n\u003cli\u003ePacked in India for TRS\u003c\/li\u003e\n\u003cli\u003e1kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eCompare it with \u003ca href=\"\/products\/fudco-barley-flour-1kg\"\u003eFudco Barley Flour 1kg\u003c\/a\u003e, or browse all our \u003ca href=\"\/collections\/barley-flour\"\u003ebarley flour\u003c\/a\u003e.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":55206958825811,"sku":null,"price":2.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/trs-barley-flour-1kg-front.png?v=1791181199"},{"product_id":"trs-ragi-flour-1kg","title":"TRS Ragi Flour 1kg","description":"\u003cp\u003eTRS Ragi Flour is finger millet milled to a fine, reddish-brown flour. The pack also labels it Red Teff Flour and notes that it forms an important part of West African cuisine, while in Karnataka and Tamil Nadu the same grain is the base of ragi mudde, ragi dosa and the morning porridge known as ragi kanji. TRS list it as a natural source of protein and fibre, with 13.2g of fibre and 11g of protein per 100g.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFor ragi mudde, bring a cup of salted water to the boil, sprinkle in a cup of ragi flour, stir hard with a wooden spoon until it forms a thick mass, cover and cook on low for five minutes, then shape into balls and serve with sambar. For porridge, whisk two tablespoons into a cup of cold water or milk, simmer while stirring until glossy, and sweeten with jaggery. For dosa, mix with rice flour and a little curd, rest, and spread thin on a hot tawa. Cook before eating.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinger millet (ragi), also labelled red teff flour\u003c\/li\u003e\n\u003cli\u003e13.2g fibre and 11g protein per 100g\u003c\/li\u003e\n\u003cli\u003ePacked in India for TRS\u003c\/li\u003e\n\u003cli\u003e1kg bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eCompare it with \u003ca href=\"\/products\/samayal-kurrakan-ragi-flour-1kg\"\u003eSamayal Kurrakan Ragi Flour 1kg\u003c\/a\u003e, or browse all our \u003ca href=\"\/collections\/millet-flour\"\u003emillet flour\u003c\/a\u003e.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":55206962790739,"sku":null,"price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/trs-ragi-flour-1kg-front.png?v=1791181245"}],"url":"https:\/\/chandrastores.co.uk\/collections\/millet-flours-and-grains.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}