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Ragi, Finger Millet, Parboiled
Ragi (Eleusine coracana) is an extremely nutritious millet, a healthy whole grain, gluten-free staple in South India.
It is rich in fiber & calcium, low in fat, and highly alkaline grain. It is also easy to digest.
Commonly made into flour to make breads, dosa, kitchari, ladoos, upma, and others!It is consumed in the form of dumpling.
Parboiling of ragi helps in the quality of ragi dumpling by eliminating its slimy texture.
It is rich in fiber & calcium, low in fat, and highly alkaline grain. It is also easy to digest.
Commonly made into flour to make breads, dosa, kitchari, ladoos, upma, and others!It is consumed in the form of dumpling.
Parboiling of ragi helps in the quality of ragi dumpling by eliminating its slimy texture.
Ragi (Eleusine coracana) is an extremely nutritious millet, a healthy whole grain, gluten-free staple in South India.
It is rich in fiber & calcium, low in fat, and highly alkaline grain. It is also easy to digest.
Commonly made into flour to make breads, dosa, kitchari, ladoos, upma, and others!It is consumed in the form of dumpling.
Parboiling of ragi helps in the quality of ragi dumpling by eliminating its slimy texture.
It is rich in fiber & calcium, low in fat, and highly alkaline grain. It is also easy to digest.
Commonly made into flour to make breads, dosa, kitchari, ladoos, upma, and others!It is consumed in the form of dumpling.
Parboiling of ragi helps in the quality of ragi dumpling by eliminating its slimy texture.
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From $2.10
Original: $5.99
-65%Ragi, Finger Millet, Parboiled—
$5.99
$2.10Description
Ragi (Eleusine coracana) is an extremely nutritious millet, a healthy whole grain, gluten-free staple in South India.
It is rich in fiber & calcium, low in fat, and highly alkaline grain. It is also easy to digest.
Commonly made into flour to make breads, dosa, kitchari, ladoos, upma, and others!It is consumed in the form of dumpling.
Parboiling of ragi helps in the quality of ragi dumpling by eliminating its slimy texture.
It is rich in fiber & calcium, low in fat, and highly alkaline grain. It is also easy to digest.
Commonly made into flour to make breads, dosa, kitchari, ladoos, upma, and others!It is consumed in the form of dumpling.
Parboiling of ragi helps in the quality of ragi dumpling by eliminating its slimy texture.
