If millets had a queen, ragi would wear the crown. Finger millet stands out among grains for its remarkable calcium content, along with iron and fibre — which is exactly why it appears at both ends of life, in weaning bowls and in elders' kanji tumblers.
Five easy ways in
One: classic ragi kanji with milk and palm jaggery. Two: soft ragi dosa from a fermented batter. Three: ragi adai packed with onions and curry leaves. Four: steamed ragi puttu with grated coconut. Five: ragi chocolate cake — yes, really, and the children will never guess.
Small tips, big difference
Sprouted ragi flour is lighter to digest and traditionally preferred for little ones. Pairing ragi with a vitamin-C rich side — a squeeze of lemon, a tomato chutney — helps the body absorb its iron better.
Strong bones, brown grain, generations of proof.
Keep a jar of good ragi flour within arm's reach, and a nourishing meal is never more than fifteen minutes away.
