Ragi (finger millet), a staple grain, turned into pasta. Naturally gluten-free, rich in calcium. How to use: boil 8-10 minutes in salted water until al dente. Ingredients: 100% Ragi (Finger Millet) Flour.
Is this really just one ingredient?
Yes – 100% ragi flour, nothing else added. No blended wheat, no fillers.
Is the calcium claim real?
Ragi is genuinely one of the higher-calcium grains available – a real, provable reason to choose it, not a marketing add-on.
Will my kids eat this?
It has a milder flavour than jowar, which tends to make it an easier introduction to millet pasta for fussier eaters.
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