Skip to content
Straight from farmers' fields to your kitchen — no brokers in between.
1grains

మీ ధాన్యం గురించి తెలుసుకోండి

Know Your Grain

Pick a grain to see what it is, what it's called across India, how our grandmothers used it, how to store it — and what to cook tonight.

Whole ragi (finger millet) grains in a terracotta bowl

రాగులు

Ragulu

All pack sizes

Millets

Ragi / Finger Millet

A small, round, reddish-brown millet — one of the oldest grains of South Indian kitchens.

Also known as

  • Teluguరాగులు · Ragulu
  • EnglishFinger Millet
  • HindiMandua / Nachni
  • TamilKezhvaragu
  • KannadaRagi

What it is

Ragi has been part of South Indian kitchens for generations — as ragi sangati with pappu, as a warm porridge, or ground into flour for dosas and rotis. These cleaned whole grains can also be sprouted at home before drying and milling.

How it's traditionally used

  • Ragi sangati / mudde with pappu or curry
  • Ragi java — a warm porridge
  • Ragi dosa and rotti
  • Sprouted, dried and milled into flour

Cooking tip

For sangati, whisk ragi flour into boiling water or cooked rice and stir until it comes together.

Storage

Store in an airtight container in a cool, dry place, away from moisture and direct sunlight. Always use a clean, dry spoon.

Recipe ideas

Try it as: ragi sangati / mudde with pappu or curry or ragi java — a warm porridge.

Explore more millets