Finger Millet (Eleusine coracana)

Description

Common Names: Ragi (Kannada, Hindi), Kezhvaragu (Tamil), Nachni (Marathi), Mandua (Garhwali)

Finger Millet, popularly known as Ragi in most parts of India, is one of the oldest cultivated millets, dating back to 3000 BCE. Native to the Ethiopian highlands, it was later introduced to India, where it became a staple in southern and central regions. It is now celebrated as a super grain because of its extraordinary nutritional profile, gluten-free nature, and versatility in both traditional and modern cooking.

The name “Finger Millet” comes from the hand-like structure of its seed head, with long, slender spikes resembling fingers. It is a drought-resistant, hardy crop that thrives in poor soil conditions with minimal inputs, making it one of the most sustainable grains for farmers in arid and semi-arid regions.

Ragi grains are tiny, round, and reddish-brown to black in color. In traditional Indian kitchens, Ragi is mostly used in the form of flour. It is often steamed, boiled, or roasted into dishes ranging from wholesome porridge to hearty rotis. Its mild, nutty taste and unique earthy aroma are comforting and nutritious, especially in homemade weaning foods, diabetic diets, and elderly nutrition.

Nutritionally, Ragi is a true powerhouse:

• It is the richest source of calcium among all grains (up to 344 mg per 100g), crucial for bone strength, teeth development, and prevention of osteoporosis.

• High in dietary fiber, which aids digestion, regulates blood sugar, and promotes satiety.

• Contains significant amounts of iron, making it helpful in preventing and treating anemia.

• Offers good levels of magnesium, potassium, phosphorus, zinc, and natural antioxidants such as polyphenols and flavonoids.

• A gluten-free grain, perfect for people with celiac disease, non-celiac gluten sensitivity, or wheat allergies.

Finger Millet has a low glycemic index (GI), making it ideal for people with type 2 diabetes, insulin resistance, or obesity. It slows down carbohydrate absorption, stabilizes blood sugar, and provides long-lasting energy. Because it is easy to digest and hypoallergenic, it is widely used as a weaning food for babies in the form of ragi porridge or malt.

Culinary applications are endless:

• In South India, ragi mudde (soft dumplings) is a staple served with sambar or saaru.

• Ragi roti, ragi dosa, and ragi idli are healthy replacements for wheat-based breakfast options.

• In Maharashtra and parts of Gujarat, it’s used to prepare ragi bhakri (thick flatbread).

• Ragi malt is a popular drink—either savory or sweet—made by cooking the flour in water or milk and flavoring it with spices or jaggery.

• It is also gaining popularity in ragi cookies, cakes, laddoos, and health bars.

Ragi flour can be mixed with other flours for baking, used as a thickener in gravies, or added to smoothies and energy drinks. Its slightly dense texture makes it great for gluten-free baking, although it’s often combined with binding agents like tapioca or almond flour.

Finger Millet plays an important role in Indian nutrition policy, especially in combating malnutrition and calcium deficiencies in rural populations. It is promoted under India’s Millet Mission, and is being included in midday meal schemes, hospital diets, and health food programs.

Available in grocery stores as whole grain, flour, rava (semolina), or ready mixes, Ragi should be stored in a cool, dry place, preferably in an airtight container. Like other whole grains, it can be kept for several months, but it’s best to use flour within 2–3 months or refrigerate it to prevent rancidity.

In conclusion, Finger Millet is a nutritional marvel—rich in calcium, iron, fiber, and essential amino acids. Whether you’re caring for growing children, managing chronic health conditions, or aiming for a sustainable diet, Ragi is a delicious and practical grain to keep in your pantry.

Quantity is 5 kg