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Tip of the day — soak millets for 30 minutes before cooking
Rinse millets well before cooking for a cleaner, lighter taste
Toast millets for 2 minutes before boiling to bring out a nutty aroma
Use 1 cup millet with 2 to 2.5 cups water for fluffy everyday cooking
Let cooked millets rest covered for 5 minutes before fluffing
Mix millets with rice gradually if you are starting a millet routine
Pair millet meals with curd, dal, or vegetables for a balanced plate
Store millet flours airtight and cool to keep their natural freshness
Milletology
Finger Millet | Ragi
Grains · Elder's

Finger Millet | Ragi

₹35

Inclusive of all taxes

Weight
300 g
🌾
100% Natural
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Free shipping ₹499+
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Also known as:

In India:

  • Ragi: Kannada, Telugu
  • Nachni: Marathi
  • Mandua: Hindi, Uttarakhand
  • Kezhvaragu: Tamil
  • Koovaragu: Malayalam
  • Ragi: Konkani
  • Ragi: Punjabi

About

Finger millet, scientifically known as Eleusine coracana, is a highly nutritious and resilient cereal crop. Here are some key points about finger millet:

Origin and Distribution

  • Origin: Finger millet is believed to have originated in East Africa, particularly in the Ethiopian highlands. It has been cultivated for thousands of years.
  • Distribution: It is widely grown in parts of Africa and Asia, especially in countries like India, Nepal, and Uganda.
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