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Barahnaja organics

Himalayan Finger Millet (Ragi)

Himalayan Finger Millet (Ragi)

Doodhatoli Region, Uttarakhand

6000 Feet Elevation

Rs. 72.00
Rs. 90.00 Rs. 72.00
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✅ Traditional Himalayan Millets

✅ Light & easy to digest grain

✅ Gluten free and nutrient dense

Size
  • Naturally gluten free
  • No additives or preservatives
  • Heirloom Himalayan variety
  • Low G.I

Harvested in limited seasonal batches

Harvested from traditional Himalayan regions, Ragi (Finger Millet) is a deeply nourishing grain known for its naturally high calcium content and strength-building qualities. Unlike refined grains that offer quick energy and quick crashes, Ragi provides more sustained nourishment and is traditionally valued in diets supporting bone health and overall strength — especially for women and growing children.

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What to Expect

• Texture: Dense, hearty and more filling when cooked  
• Taste: Deep, earthy and slightly nutty  
• Cooking: Best used as flour for rotis or porridges • Whole grain is slow-cooked with pulses, not used like rice

🌾 Grain Profile

GRAIN PROFILE

Grain Type Finger millet (Ragi)
Cultivation Traditional mountain farming
Processing Stone-ground
Texture Light, slightly coarse
Flavor Mild, earthy

✨ Why this grain


1. It has a low-fat content and contains mainly healthy unsaturated fat.
2. Being non-glutinous, it is safe for people suffering from gluten allergy and celiac disease.
3. It is a very good source of natural Iron, and its consumption helps in recovery from Anemia
4. It is highly suited for expectant mothers and the elderly due to the high calcium and iron content.
5. It is non-acid forming, and hence easy to digest.

🍽️ How to use

Ideal for khichdi and porridge
Can be used as a rice alternative
Suitable for fasting recipes

📦 Shipping & Storage

Nutrition Information

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FAQs

Are your millets polished or unpolished?

Our millets are minimally processed and largely unpolished, retaining their natural fiber, nutrients, and traditional taste. We avoid excessive polishing so you get closer-to-natural grain, just as it has been consumed for generations.

What makes Himalayan millets different?

Our millets are grown in high-altitude Himalayan regions using traditional farming practices without chemical inputs. This results in grains that are more nutrient-dense, naturally resilient, and richer in flavor compared to mass-produced varieties.

Are millets difficult to cook?

Not at all. Millets are easy to cook once you get familiar with basic soaking and cooking ratios. They can be used just like rice for daily meals, or in traditional dishes like khichdi, porridge, and rotis.

Do millets need soaking before cooking?

Soaking is recommended for better digestion and improved texture, but not always mandatory. A short soak of 30–60 minutes is usually enough for most millets.

Are millets good for daily consumption?

Yes, millets can be a great addition to daily meals when consumed as part of a balanced diet. They are naturally rich in fiber and nutrients and are often preferred as an alternative to refined grains.

Which millet should I start with?

If you are new to millets, start with milder varieties like barnyard or foxtail millet as a rice substitute. For traditional recipes, finger millet (ragi) and kodo millet are popular choices.

What is Barahnaja?

Barahnaja is a traditional Himalayan mixed cropping system where multiple grains and pulses are grown together in harmony. It supports soil health, biodiversity, and nutritional diversity — a practice rooted in sustainability and local wisdom.