Ragi

Ragi, or finger millet, is a small-seeded cereal crop known scientifically as Eleusine coracana. It is a warm-season annual widely grown in the Indian subcontinent and parts of Africa. Ragi is valued for its drought tolerance and ability to thrive on marginal soils, contributing to food security in arid and semi-arid regions.

India is the major producer, with Karnataka, Tamil Nadu, Andhra Pradesh, Maharashtra, and Rajasthan among the leading states; it is also grown in East Africa and other tropical regions. The grain is typically harvested, cleaned, and processed into flour for traditional foods and gluten-free products. It can be grown with low inputs and under dryland conditions.

Ragi is high in dietary fiber and minerals, notably calcium, and contains essential amino acids. It is gluten-free and has a relatively low glycemic index, making it popular in diets for bone health and digestion. Nutrient content varies with variety and processing.

In traditional Indian cuisine, ragi flour is used to make porridge, rotti (flatbread), dosas, and other dishes. Ragi mudde is a staple in parts of Karnataka, while ragi porridge or malt is common for infants and as a daily energy source for rural communities. The flour is also used in snacks and sweets such as laddus.

Grains are dehulled and milled into coarse or fine flour. Ragi's drought tolerance and low input requirements support sustainable farming in marginal lands, contributing to food security in vulnerable regions.