Ragi

Story

Finger millet, the staple of rural Karnataka, deep red-brown and rich in calcium.

Origin

We will publish the origin of each batch once it is verified. Until then, we do not say.

Flavour and texture

Earthy, malty, a little chocolatey.

In the dough

Absorbs a lot of water and cracks if rolled thin alone; at 10 to 25% in wheat it is easy.

A little ragi goes a long way.

Pairing tip

Pairs with jaggery, coconut and a squeeze of lemon on the sabzi.

Blends that use it

• First Light

  Ragi 10%
• Red Earth

  Ragi 25%
• The Long Run

  Ragi 10%
• The Old Grain

  Ragi 20%

From the Journal

• 

  Kitchen

  Ragi in rotis without the cracking: a dough guide

  Ragi drinks water and has no gluten of its own. Here is how to get it into a soft, rollable roti.

  12 Oct 2026 · 2 min read

• 

  Stories

  Why your atta is the same as everyone's, and what to do about it

  Packet atta is designed to be identical in every batch. That is a feature for a warehouse, not for your family.

  10 Oct 2026 · 2 min read