Ragi flour, also known as Finger Millet or Red Millet, is consumed across the world and prepared in various innovative and delicious ways. It is an important part of the daily diet for many as it is a highly nutritious. Ragi is a rich source of amino acid methionine, calcium and proteins among other minerals and vitamins. It can be mixed with atta to prepare rotis, or added to soups, used to make ragi dosas, halwa, etc. Ragi balls and porridge are popular recipes from the South. Ragi does not contain gluten, it is suitable for people with Gluten intolerance. Being low in Glycemic index, Ragi is also suitable for weight control and diabetics. In India, Ragi is used as a very popular food for infants and toddlers. As well as the in dishes like Ragi Idli, Ragi Dosa and Upma for adults as well. Ragi is also known as Madua (Bengali, Hindi), Bhav (Gujarati), Ragi (Kannada) , Moothari (Malayalam), Nachni (Marathi), Mandia (Oriya), Kezhvaragu (Tamil), Ragulu (Telugu), Other names: Korakan.

Ragi Cookies get a healthy makeover! Dark brown crisps with the goodness of ragi. They taste great and your kids will never know. Ragi Chakli is made with healthy ragi flour, this baked chakli or murukku is great snack to pair with a cup of tea.The name murukku is derived from a Tamil word which actually means 'twisted' that refers to the shape of this salty, savory snack. A steamed idli recipe prepared from finger millet flour called ragi idli taste great when served with coconut chutney and sambar. Ragi Wheat Dosa is a great brunch option, this ragi wheat dosa is filling and wholesome and will keep your hunger pangs in place. Ragi rotti is a breakfast food of the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi flour. Ragi-Rotti means ragi-pancake in the native language, Kannada. It is prepared in the same way as akki rotti.