Jonna Ravva (Sorghum)
జొన్న రవ్వ
Stone-ground Sorghum Rava from Telangana farms — the traditional millet semolina for upma, dosas, and wholesome porridges, naturally chemical-free.
Ragi Ravva (Finger Millet)
₹60/ kg
Stone-ground finger millet semolina (రాగి రవ్వ) sourced from Telangana farms — naturally gluten-free, additive-free, and made for everyday wholesome cooking.
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Why you'll love itఇది మీకు ఎందుకు నచ్చుతుంది
- ✓Rich natural source of calcium and ironRich natural source of calcium and iron
- ✓High dietary fibre supports healthy digestionHigh dietary fibre supports healthy digestion
- ✓Naturally gluten-free whole grainNaturally gluten-free whole grain
- ✓Stone-ground with no bleaching or polishingStone-ground with no bleaching or polishing
- ✓No artificial colour, preservatives, or additivesNo artificial colour, preservatives, or additives
- ✓Nourishing for all ages — toddlers to eldersNourishing for all ages — toddlers to elders
Straight from Telangana Farms, Ground the Old Way
Ragi Ravva (రాగి రవ్వ) is finger millet milled to a coarse, semolina-like texture using traditional stone-grinding — slow and cool, so the natural bran, minerals, and that signature deep reddish-brown colour stay intact. At AruYami Naturals, we source our finger millet directly from small Telangana farms that grow it without synthetic pesticides, then process it in small batches with no polishing agents, no bleaching, and no added flow agents.
In your kitchen, it steps in wherever ordinary sooji goes — and then some. Ragi upma, morning porridge (ganji) with a pinch of jaggery, soft flatbreads, steamed idlis, crispy dosas, or classic ragi ladoos for the children — the possibilities are genuinely everyday. Its mild, earthy-nutty flavour blooms beautifully with a tempering of mustard seeds, curry leaves, and fresh coconut.
Why families keep coming back: finger millet is among the richest plant sources of calcium, making it a trusted household staple for growing children, nursing mothers, and older adults alike. Grain grown with care, ground with patience — that is the only recipe we follow.
Store in a cool, dry place; best used within 3 months of opening.
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