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Ragi Flour is considered a natural source of fiber and particularly rich in minerals. Anjappar’s ragi flour can be mixed with atta to make roti or chapati. This type of millet is also ideal for baking or as an ingredient in drinks.
Ragi has been grown in India for over 3000 years and is considered a natural source of fiber and particularly rich in minerals. Anjappar’s ragi is typically used to prepare dishes such as Ragi Dosa, Ragi Idli or Upma and is very easy to digest.
Its one of the main sources of food in the dry regions of Africa and Asia. It is often used to prepare a vegan curry dish and easily absorbs the flavour of a wide variety of spices. Anjappar’s Bajra Rava is particularly nutritious and easy to prepare.
Famous food in many parts of the world because it is particularly nutritious and also gluten-free. The grains are very small, so the cooking time of Kutki millet is slightly shorter than that of other millet varieties. It is the ideal side dish for all meat, fish and vegetable dishes.
Millet (Bajra) is the oldest grain and has long been a staple food for people in all continents. In ancient times and the Middle Ages it was the most cultivated cereal.
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