Raagi Bhakri is a favorite in our home. It’s easy to prepare and very filling. During this past visit to Kumta I replenished our stock of Raagi flour.
A few blocks from our place in Kumta is a little “girNi” (or mill) which grinds various types of flour. It is run by a distant relative ours; apparently everyone in Kumta is related to each other! And fortuitously for me, he was milling raagi flour that day. So here’s a little tour of the making of Raagi Flour.
Above – Shanbhag maam (in Kumta I call all elders by this honorific ~ we are all related, you see) poses with a bag of Raagi flour.
Raagi comes in these 110 lb bags and Shanbhag maam hauls these on his back.
My first look at whole raagi (Red millet or African millet).
In this simple contraption, the millet is ground. Through the homemade bellows in the foreground, the ground raagi collects in tin cans. The husk blows up through the pipe at the top and collects in the cloth bag in the back.
To cool, the ground raagi is heaped on newspapers on the floor, then hand filled in plastic bags and sealed. For a pittance I bought a couple of bags of raagi flour and carried them to our home here. On our dining table, raagi bhakri will appear more often. Yaay!
A closer look at the owner/manager/laborer/bag filler/cashier/cleaner/load hauler!
My Posts from Rural Karnataka:
- Farm in Karnataka: Thankful for those who toil
- Sugarcane Fields: Making Jaggery
- Break at a Marathi Village – from Maharashtra
- Precious Kids we met in Karnataka
- Fresh Raagi Flour
- Cashew Nuts: To Your Health
- Video: Weaving Jaaii Flowers