Finger Millet Whole Grain (Ragi)1kg

High-Calcium Finger Millet Whole Grain (Ragi / Muthari)

This is whole unpolished grain for rice-style meals. For rotis and dosa batter, see Finger Millet Powder (Ragi).

• Ingredients: 100% Whole Unpolished Grain (Tiny Reddish-Brown Spherical Seeds)
• Packs: 500g, 1kg, 5kg, 25kg, 50kg, 100kg
• Shelf life: 12 months. Keep the pouch sealed, or move it to a dry jar, away from sunlight.
• Cook: Soak grains overnight (8–10 hours). Drain and tie in a clean cotton cloth for 24 hours until tiny white sprouts emerge.

7.3 g protein and 11.5 g fibre per 100 g. Naturally gluten-free. No additives.

HealEx Harvest Finger Millet Whole Grain (Ragi / Muthari / Kelvaragu) is nature's richest plant source of calcium (344mg per 100g—more than 30 times higher than rice). These intact whole seeds can be cooked as wholesome porridge, sprouted for baby food, or slow-ground for fresh ragi flour.

Names

• Malayalam: Koovaraku / Muthari / Panjipullu (കൂവരക് / മുത്താറി)
• Telugu: Ragulu (రాగులు)
• Tamil: Kelvaragu / Ragi (கேழ்வரகு)
• Kannada: Ragi (ರಾಗಿ)
• Hindi: Mandua / Ragi (मंडुआ / रागी)
• Botanical name: Eleusine coracana

At a glance

Food facts

• Richest Natural Plant Calcium (344mg / 100g): Essential for building and maintaining strong bones, teeth, and skeletal density in growing children and mature adults.
• Superb for Sprouting & Malting: Whole ragi grains sprout easily, dramatically multiplying vitamins, enzymes, and mineral bioavailability.
• Natural Cooling & Stamina Builder: Traditionally consumed by farmers and athletes as Ragi Ambali / Porridge to sustain vigorous physical activity.
• Iron & Amino Acid Density: Contains essential amino acids like methionine and lysine alongside non-heme plant iron.

Nutrition (per 100 g)

How to use it

1. Sprouting Method: Soak grains overnight (8–10 hours). Drain and tie in a clean cotton cloth for 24 hours until tiny white sprouts emerge.
2. Whole Grain Porridge: Boil soaked whole ragi in 3 parts water until soft, blend lightly, and mix with buttermilk and cumin.
3. Home Milled Flour: Sun-dry sprouted grains and mill for the freshest, most nutrient-dense homemade ragi flour.