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Ragi Atta Premium Atta & Spices
ATTA & SPICES • PREMIUM

Ragi Atta

Ragi Flour

Product Overview

Stone-ground finger millet flour. High in calcium, iron, and natural dietary fiber. Used daily for rotis, dosas, porridge, and baked products across South and Central India.
500g, 1kg, 5kg, 10kg
100 kg
THE FULL STORY

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Complete transparency — from the soil it was grown in, to the hands that sorted it, to the bag it ships in.

About This Product

Ragi atta is stone-ground finger millet flour used daily across Tamil Nadu, Karnataka, and Andhra Pradesh as a base for roti, dosa, porridge, and a range of baked goods. The finger millet is sourced from rain-fed farms on red laterite soil in South India where it has been cultivated for over four thousand years. After harvest and sun-drying, the grain is stone-milled to a fine, dark flour without removing the outer bran layer. The flour is sieved for consistency and packed without any bleaching, fortification, or anti-caking agent. No blending with wheat flour is done. This is pure, single-ingredient ragi flour that retains the full nutritional value of the whole grain.

Colour

Deep reddish-brown, uniform and fine

Texture

Fine, slightly gritty flour makes slightly denser rotis than wheat flour

Aroma

Mild, nutty and earthy characteristics of ragi grain

Natural Qualities

Highest plant calcium content among millet flours
Stone-milled with bran layer intact
No bleaching, no fortification, no anti-caking agent
Single ingredient — pure ragi flour only
Naturally gluten-free
Rich in iron and essential amino acids
TRANSPARENCY YOU CAN TRUST

How It's Grown & Processed

Farming Method

Rain-fed farming on red laterite soil in South India. No synthetic fertilisers or irrigation dependency. Hand-harvested at full grain maturity. Traditional ancestral cultivation unchanged for generations.

Processing Method

Ragi grain cleaned → sun-dried 4–6 days → stone-milled to fine flour with bran intact → sieved for consistent fineness → moisture tested → packed in sealed bags.
Process Step Ragi sun-dried on raised platforms after harvest
Process Step Stone-milled fresh with bran intact
Process Step Sieved for fineness and packed per batch

Shelf Life

9 months from date of packing

Storage Advice

Store in a cool, dry airtight container. Keep away from moisture and direct sunlight. Once opened, use within 2 months. Ragi flour can turn rancid in heat store in a cool pantry.
Naturally Grown

Naturally Grown

Zero synthetic inputs

Sun-Dried

Sun-Dried

Traditional methods only

Hand-Sorted

Hand-Sorted

Every single batch

Traceable

Traceable

Farm to your door

No Preservatives

No Preservatives

Clean label assured

No Additives

No Additives

Pure ingredients only

Traditional Uses

This product has been used for generations:

Ragi roti with onion and green chilli for everyday meals
Ragi mudde — traditional Karnataka meal base
Ragi porridge with jaggery and milk for breakfast
Ragi dosa and idli using flour-based batter
Ragi ladoo and malt for kids and postpartum nutrition

Best Suited For

Ideal for the following buyers:

Health flour wholesale distributors
Supermarket and modern trade chains
Hotel and restaurant kitchen buyers
Institutional canteen bulk operators
International ragi flour importers
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