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Jiwa 30 Degree Ragi Flour / Atta | 1 Kg | Patented Cold Pressed Flour | Slow Ground | Puffed Soft Rotis | Finger Millet Flour | Nachni Atta | Gluten Free Price in India
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Previous Prices
Price Stats
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Expected move:
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Checked for price hike before sale11
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Distance from all-time low (₹99)0
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Compared with 6-month price (₹129)7
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Below average price (₹154)26
*We analyse past prices and patterns to tell you if it's truly a smart deal.
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4 options availableCompare sizes, colors, live prices, savings, seller, stock, and delivery across all available variations of Jiwa 30 Degree Ragi Flour / Atta | 1 Kg | Patented Cold Pressed Flour | Slow Ground | Puffed Soft Rotis | Finger Millet Flour | Nachni Atta | Gluten Free.
Price History
Explore the previous prices of the Jiwa 30 Degree Ragi Flour / Atta | 1 Kg | Patented Cold Pressed Flour | Slow Ground | Puffed Soft Rotis | Finger Millet Flour | Nachni Atta | Gluten Free over time.
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Recorded Price Drops
Explore the latest price drops for Jiwa 30 Degree Ragi Flour / Atta | 1 Kg | Patented Cold Pressed Flour | Slow Ground | Puffed Soft Rotis | Finger Millet Flour | Nachni Atta | Gluten Free below.
Product Features
Key Features & Specifications
Factual product details rewritten for clarity and neutral third-party description.
Patented Grinding Process
The finger millet flour is made using a patented pressure-based cold press process instead of the friction-based, high-rpm grinding used by some other flours.
Grinding Temperature
The manufacturer states the flour is cold pressed at 30 degrees Celsius, compared with market flours said to be ground at temperatures up to 100 degrees Celsius.
Grinding Stone
The flour is made using a natural grinding stone, while the seller states most market brands use bonded chemical stones that can leave fine particles in the flour.
Roti Quality
According to the seller, rotis made with this flour are soft and fully puffed, unlike hard, partially puffed rotis from over-processed market flours.
Starch Damage
The seller claims the slow grinding causes minimal starch damage, compared with 16% to 20% starch damage in popular brand flours.
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