Raggi Flour (Red Bajra Atta)
Raggi flour, also known as Red Bajra Atta, is a type of flour made from the grains of the ragi plant. Ragi, also known as finger millet, is a cereal crop that is widely grown in India and other parts of Asia and Africa.
Raggi flour has a distinctive reddish-brown colour and a slightly nutty flavour. It is gluten-free and is a good source of fibre, protein, and minerals such as iron and calcium. It is also low in fat and calories, making it a healthy addition to a balanced diet.
Raggi flour is used to make a variety of dishes in India, including flatbreads like roti and bhakri, as well as porridge and desserts. It is often combined with other flour, such as wheat or chickpea flour, to make doughs that are easier to handle and have a more balanced flavour.
Top Op Raggi Flour is a very wholesome choice for breakfast and can be used to make delicious porridge, pancakes, cakes, cookies, ladoo, crepes and much more.