Niru Millet Flour 1kg

This 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.

How to use it

For 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.

Good to know

• 100% finger millet
• Labelled ragi flour on the pack
• About 25 servings of 40g
• 1kg bag

Compare it with Fudco Ragi Flour 1kg, or browse all our millet flour.