Ragi in english: Ragi

Ragi, also known as finger millet, is a gluten-free grain that is rich in protein, calcium, fibre and iron. Learn how to select, store and use ragi in various dishes, from breakfast to sweets, and discover its health benefits for infants, pregnant women and more. Ragi flour, also commonly known as Nachni flour in many parts of India, is a highly nutritious and versatile flour derived from finger millet. Across India, ragi flour is used to make various staple foods. In the South, Ragi Mudde (ragi balls) and Ragi Dosa are incredibly popular. In Maharashtra, it's widely used for Nachni Bhakri, a rustic flatbread. Ragi, also known as finger millet, is a cereal grain that is native to Africa and has been grown for thousands of years in India and other parts of Asia. It is known for its high nutritional value, including a high content of protein, minerals, and antioxidants. How is Ragi traditionally consumed in India? Ragi is traditionally consumed in India in the form of Ragi mudde, a type of dumpling made by mixing Ragi flour with water and steaming it. It is often served with a vegetable or lentil ... What is Finger Millet (Ragi)? This cooking guide will cover the benefits of Ragi and also highlight how you can incorporate this healthy nutrition into your everyday meals. A unique thing about Ragi is that it includes Nachni and is distributed all over the world as well.