Ragi ..........A Wonder Grain

Ragi Khakra Recipe............. Read Here


In India, finger millet (locally called ragi) is mostly grown and consumed in Rajasthan, Karnataka, Andhra Pradesh, Tamil Nadu, Orissa, Maharashtra and Goa.

Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti.

Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt.

In Andhra Pradesh Ragi Sankati (Telugu), which are ragi balls are eaten in the morning with a chilli, onions, sambar (lentil based stew)or meat curry and helps them sustain throughout the whole day.

In Karnataka, ragi flour is generally consumed in the form of ragi balls (ರಾಗಿ ಮುದ್ದೆ ragi mudde in Kannada). The mudde which is prepared by cooking the Ragi flour with water to achieve a dough like consistency. Which is then rolled into 'balls' of desired size and consumed.

Ghee, sambar or another chicken curry is generally served along with these balls.

In Orissa the tribal and Western hilly regions ragi or Mandiaa is a staple food.The porridge and Pithas made up of ragi are more popular among village folk.


In Maharashtra, bhakri (भाकरी in Marathi; also called ಭಕ್ರಿ bhakri in Northern Karnataka), a type of flat bread is prepared using finger millet (ragi) flour. Bhakri is called as ರಾಗಿ ರೊಟ್ಟಿ (ragi rotti in Kannada) in Karnataka.

In Goa ragi is very popular and satva, pole (dosa), bhakri, ambil (a sour porridge) are very common preparations.

In Nepal, a thick dough made of millet flour (ḍhĩḍo ढिंडो) is cooked and eaten with the hand. Fermented millet is used to make a beer (jããḍ जाँड) and the mash is distilled to make a liquor (rakśi रक्शी).

In the northwest of Vietnam, finger millet is used as a medicine for women when they give birth. A minority used finger millet flour to make alcohol (bacha alcohol is a good drink of the H'mong minority).

In the Kumaon region of northern India, it is called Maddua and is traditionally fed to women after child birth. In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially Iron and calcium. Home made Ragi malt happens to be one of the most popular infant food even to this day.

In Tamil Nadu, ragi is considered to be the holy food of Amman, otherwise knowns as "Goddess Kali". Every small or large festival of this goddess is celebrated with, women making porridge in the temples and distributing it to the poor and needy. This porridge is called Kuzl which is a staple diet in farming communities alongside raw onion.

In India, Ragi recipes are hundreds in number and even common food stuffs such as dosa, idly and laddu are made out of ragi.

In Sri Lanka, Finger millet is called Kurakkan and is made into:

Kurakkan roti: An earthy brown thick roti with coconut

Thallapa: A thick dough made of ragi by boiling it with water and some salt until like a dough ball, it is then eaten with a very spicy meat cury and is usually swallowed in small balls than chewing.

Puttu: Puttu is a traditional breakfast of Kerala, usually made with Rice powder together with coconut grating and steamed in a cylindrical steamer. The preparation is also made with Ragi powder, which is supposed to be more nutritive.