Create / Ingredients / Ragi (finger millet)

Ragi (finger millet)

Malty and nutty. Fine flour that thickens as it cooks. Also called Nachni, Kezhvaragu.

Preparing it

Mix with cold liquid before heating to avoid lumps.

Goes with

Cardamom, Jaggery, Banana

Season

Harvested after the monsoon, from about September to December. Available all year as flour.

Storage

Airtight, in a cool, dry place.

Nutrition

A source of calcium and fibre. Demo note.

Tradition

Ragi porridge is a traditional first food in parts of South India.

Blends with ragi (finger millet)

• Ragi & Cardamom Drink Blend

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By the BhumiSutra kitchen team. Updated 25 October 2026. All products and figures on this prototype site are demonstration data.