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Ragi Whole (Finger Millet) 2 lbs., Certified Organic
Eleusine coracana.  Also known as finger millet, African finger millet, red millet, caracan millet, koracan, and ragi Kannada.


 
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"Ragi is an ancient grain from India. This grain is small in size and deep brown in color. Ragi is a good source of calcium and dietary fiber. It can add taste and variety to your breakfast table. It is naturally gluten-free and can be used to make many things, including dosa, roti, kitchari, ladoos, upma, and others!

USDA Certified Organic Gluten Free Non-GMO

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Price: $7.99
Quantity Limit: 3


Product Code: RAGIH2
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Description
 

How to Sprout Ragi

Ragi is easily sprouted. Simply soak overnight in filtered water. Then drain and wrap in cheesecloth. Place a damp towel on top, and place in a warm area of your home. Check after 4 hours to see if they have sprouted. They could take several more hours to actually sprout depending on temperature. Just keep checking.

Ragi Kitchari

To make kitchari with ragi, rinse ½ cup ragi with ½ cup masoor daal lentils until water is clear. Soak for 30 min to 1 hour, then drain. In a pressure cooker, heat 2 TBSP ghee, add 1 tsp whole cumin and allow them to pop. Add ragi and daal, along with 1 tsp turmeric, and pinch of hing powder. Add 2-½ cups of water and pressure cook for 5 minutes. Salt and serve with ghee, lime, yogurt, coconut flakes, and/or cilantro.

What do I do if my ragi is chewy?

Ragi is naturally a little chewy when it's cooked on the stove top. It's a little less chewy if cooked in a pressure cooker. Grinding it will certainly take away the chewiness. You can grind it in a food processor, blender, or coffee grinder. Or if you prefer, you can sprout the ragi first, dry it in the sun, and then grind it.

Ragi Porridge

Bring one cup of milk to low boil.
Add 1/4 cup of rinsed ragi and simmer on low, stirring, until tender and thick.
Remove from heat and rest for 3 mins.
Add one chopped banana (medium size).
Add jaggery to taste (optional).
Serve hot

Ragi Savory Porridge

In a small pan, heat 1 TBSP ghee
Add a seasoning of mustard seed, cumin, asafoetida, and a few curry leaves.
Cook for 1 minute. Then add one cup of water and 1/2 cup of rinsed ragi.
Bring to boil, then turn to low and simmer, covered until tender.
Rest for 3 minutes.
Then top with a spoonful of yogurt and some freshly chopped cilantro leaves.
Serve hot.

Average Customer Review: Average Customer Review: 4.5 of 5 4.5 of 5 Total Reviews: 12 Write a review.

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5 of 5 June 26, 2020
Reviewer: Raghu Devayajanam from Laurel, MD United States  


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5 of 5 Great quality product June 25, 2020
Reviewer: Thankful Customer from Sunnyvale, CA United States  
Soak the ragi for 2 hours and then grind and filter the white water from it. Cook and serve to baby.. Very healthy food for babies from 6th month onwards.

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5 of 5 June 5, 2020
Reviewer: Anonymous Person  


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5 of 5 Finger millet order went great May 28, 2020
Reviewer: Tongba Brewer from ROYAL OAK, MI United States  
Product as advertised, packaged well, and shipped promptly. Thank you!

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  0 of 0 people found the following review helpful:
 
1 of 5 Package was broken May 15, 2020
Reviewer: Jawahar Ayyakannu Thangaraj from Stamford, CT United States  
Inside the box Raagi packet was open .So it's all spilled over the box

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