Hand Pounded Finger Millet/Ragi Flour

Hand pounded finger millet, commonly known as ragi flour, traces its origins back to ancient times, believed to have been cultivated in Africa. The scientific name of finger millet is Eleusine coracana, and it belongs to the Poaceae family. Hand pounded finger millet  or ragi flour made its way to India thousands of years ago, where it became a staple food in various regional cuisines, especially in South India.

In the traditional process of making hand pounded ragi flour, millet grains are manually pounded to remove the husk, preserving the nutritional integrity of the flour. Sourced from local farms in Karnataka, ragi flour or hand pounded finger millets are known for their rich nutritional profile, boasting high levels of calcium, iron, and dietary fibre. An interesting fact about ragi flour is its status as a gluten-free grain, making it suitable for individuals with gluten sensitivities or celiac disease. Health-wise, ragi flour is valued for its potential to lower cholesterol levels, regulate blood sugar, and aid in weight management. Culinary-wise, it is used to prepare a wide range of dishes such as ragi dosa, ragi mudde (balls), ragi porridge, and even baked goods like bread and cookies, offering a nutty flavour and wholesome texture to recipes.

Hand Pounded Finger Millets Benefits:

• Hand pounded finger milletS are exceptionally high in calcium, making it a valuable dietary source for promoting bone health and preventing conditions like osteoporosis.

• With a significant iron content, Hand pounded finger millets helps in preventing iron deficiency anaemia and promotes healthy blood circulation.

• Being naturally gluten-free, Hand pounded finger millets are suitable for individuals with gluten sensitivities or celiac disease, providing a safe alternative to wheat-based flours.