Ragi flour is usually made into chappatis or rotis and served with vegetables. It is the favoured food of those with gluten sensitivity. Porridge is perhaps the most common way of consuming ragi flour. A past of ragi flour in water is cooked till done, and then enhanced with buttermilk and salt, or milk and sugar. Ragi porridge or a thick consistency can be had with fruits, dry fruits and nuts as a healthy breakfast. Ragi flour can be made into delicious dosas that can be served with coconut chutney, sambhar etc., or just eaten plain with a dollop of butter or ghee. You can add chopped onions, grated carrot, green chillies, ginger, coriander, etc. to the roti to enhance its flavour. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened pancakes. **Allergen Advice** (Jalpur products are packed and produced in a mill that handles wheat, gluten, nuts, peanuts, mustard, sesame and soya)

500g packet. Mostly used in cooking to make chapatis and flatbreads, also make many more items. Has many other names: Finger millet, African millet, Red millet, Nachani, Nachni. Ragi flour (millet flour). Jalpur brand.