Deep, earthy brown and richly aromatic. Mandua Flour is what Uttarakhand’s Himalayan kitchens have been built around for centuries. Known across India as Ragi Atta, Nachni Flour, or Nagli Flour, this stone-ground flour is milled from whole, unpolished Mandua grains. Unlike commercial ragi flour that is roller-milled at high heat, our flour is processed on a traditional stone chakki, keeping the bran layer intact and every nutrient preserved within. It carries a warm, nutty fragrance that hits the moment you open the pack.
A slightly coarser texture than regular wheat atta that gives rotis a wholesome bite and porridges a satisfying consistency. Equally at home in a weekday roti, a morning porridge, a crisp dosa, or a batch of ragi ladoos. At Yakulaas, every grain is harvested by our women farmers in the terraced fields of the Garhwal Himalayas. Store in a cool, dry place in an airtight container to retain its natural aroma and freshness.
Key Benefits:
- An exceptional source of calcium and iron, supporting strong bones and teeth
- Prevents anaemia and boosts energy levels due to high iron content.
- Rich in dietary fibre, improving digestion, and naturally gluten-free.
- Assists in weight management by keeping you full for longer
- Low glycaemic index. An everyday flour for blood sugar management
- Serves as an antioxidant to protect against cell damage and chronic diseases.
- Versatile flour for a variety of dishes, from porridge to baked goods.
- Free from chemicals and pesticides; grown using traditional Barahnaja farming
- Supports women farmers and sustainable livelihoods in the Garhwal hills
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