Ragi Millet flour | लाल नाचणीचे पिठ

Bring the earthy flavour of traditional millet cooking into your kitchen with PIP AGRO Ragi Millet Flour. Also known as Nachani or Finger Millet Flour, it is made from 100% ragi and can be used for rotis, dosas and other traditional dishes. Our ragi is procured from the hilly belt of Kolhapur through Arun Manglekar and his farmer network, connecting this everyday flour with the native millet varieties grown in the region. Whether you are preparing a familiar nachani bhakri or trying ragi in a new recipe, its distinctive colour, texture and slightly earthy flavour give it a character of its own.

Key Highlights & Benefits

• 100% Ragi: Pure ragi grains ground into flour, with a single clearly listed ingredient.
• Kolhapur Hill-Region Sourcing: Procured through Arun Manglekar, who works with a group of farmers in the region.
• Native Millet Connection: Arun helps us source indigenous and native varieties of ragi millet.
• Distinctive Grain Character: A slightly earthy flavour with the characteristic colour and texture of ragi flour.
• Versatile in the Kitchen: Use in rotis, dosas and traditional recipes. Ragi is naturally gluten-free; anyone with coeliac disease or a gluten allergy should check the pack for cross-contact information.

• Ingredients: 100% Ragi (Finger Millet).
• Net Weight: 1 kg.
• Shelf Life: 6 months. Follow the date information printed on your pack.

Please refer to the product pack for nutritional values and serving information.

• What It Is: Ragi grains ground into flour, ready to become part of your own freshly cooked recipes.
• Why the Source Matters to Us: Working through a known farmer connection lets us share where our ragi comes from and the people involved in procuring it.
• Where the Connection Begins: The hilly Kolhapur belt, where Arun works with farmers to procure indigenous and native ragi varieties.
• Its Place in Today’s Kitchen: A familiar millet flour for keeping traditional dishes in your routine, with room to experiment in dosas and other home-cooked recipes.

A Familiar Grain, a Known Farming Connection

For us, choosing ragi is also about knowing the people who help bring it from the growing region to our kitchen. We procure this ragi from the hilly belt of Kolhapur, working through a farmer connection that helps us stay close to its origins.

Meet Arun Manglekar

Arun Manglekar works with a group of farmers to help PIP AGRO procure indigenous and native varieties of ragi millet. Although he lives in Pune, his connection with Kolhapur’s farming community remains a regular part of his life.

Every week, Arun travels from Pune to Kolhapur to connect with the farmers and arrange transportation. These journeys take time and commitment. His dedication to farming helps us in many ways, keeping the relationship with the growers active while coordinating the practical work of bringing their produce to us.

What This Partnership Brings to Our Flour

• A Named Growing Region: Ragi procured from the hilly Kolhapur belt.
• A Connection to Native Varieties: Arun works with farmers to help us source indigenous ragi millet.
• Regular Farmer Contact: Weekly visits to connect with growers and arrange transportation.
• Grain Character We Value: The characteristic colour, texture and earthy flavour of this hill-region ragi.

More Than One Product: A Lasting Regional Partnership

Arun has helped us procure several products from the Kolhapur belt. Vagha peanut is one of them, and one we consider among the best products in our range. His contribution goes beyond a single grain or shipment: it helps us maintain a connection with the region and the people who grow its produce.

That is the story behind this flour: ragi from the Kolhapur hills, a group of farmers growing native varieties, and Arun’s steady work connecting them with PIP AGRO and our customers.

• Earthy Flavour: Brings ragi’s distinctive grain taste to freshly cooked dishes.
• Single-Ingredient Flour: Made with 100% ragi, keeping the ingredient list simple.
• Traditional Recipe Versatility: Suitable for rotis, dosas and other familiar millet preparations.
• Known Sourcing Story: A named farmer connection and a clearly identified growing region.

1. Traditional Nachani Bhakri
Use the flour in your usual nachani bhakri recipe. Serve freshly cooked with your favourite bhaji, dal or chutney for a meal built around its earthy grain flavour.

2. Ragi Dosa
Include ragi flour in a tried-and-tested dosa batter recipe. Serve hot with coconut chutney or sambar, adjusting the batter consistency to suit your chosen method.

3. Warm Ragi Porridge
Prepare a smooth, thoroughly cooked porridge using your preferred recipe. Choose a savoury seasoning or a sweet version to suit your taste.

4. Vegetable Ragi Chilla
Use in a chilla batter with finely chopped vegetables and your preferred spices. Cook on a tawa and serve with a fresh chutney.

5. Homemade Ragi Recipes
Try it in a tested ragi laddu or baked-snack recipe. Follow a recipe developed for ragi flour rather than replacing another flour in equal quantities without adjusting the method.

6. A Millet Addition to Your Routine
Rotate ragi dishes with your usual grain preparations. Start with a familiar recipe so you can get to know the flour’s flavour, texture and handling.

• Before Opening: Store in a cool, dry place away from moisture and direct heat.
• After Opening: Keep the flour in a clean, dry, airtight container to maintain freshness.
• Everyday Handling: Use a clean, dry spoon and close the container promptly after use. Keep away from steam and wet utensils.
• Shelf Life: 6 months. Follow the date and storage instructions printed on the pack.