TRS Ragi Flour 1kg

TRS 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.

How to use it

For 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.

Good to know

• Finger millet (ragi), also labelled red teff flour
• 13.2g fibre and 11g protein per 100g
• Packed in India for TRS
• 1kg bag

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