Traditional Millet · Versatile Flour

Finger Millet / Ragi

റാഗി / മുത്താറി (Ragi / Muthari)

A traditional Indian millet with an earthy flavour, commonly ground into flour for puttu, dosa, porridge, roti and other familiar everyday dishes.

SHOP FINGER MILLET / RAGI SEE COOKING GUIDE

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Naturally Good. Simply Nutritious.

Goodness in Every Grain

Pure, wholesome goodness packed with natural nutrition—carefully grown.

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Traditional Millet

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No Added Preservatives

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Naturally Gluten-Free

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Ideal for Flour & Porridge

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Puttu, Dosa & Roti

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Carefully Selected Quality

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What Is This Millet?

An earthy traditional millet used across Indian kitchens

Finger Millet (Eleusine coracana), widely known as Ragi, is a traditional millet cultivated and eaten across several regions of India. In Kerala it is commonly recognised as Ragi or Muthari. It is frequently milled into flour and used for puttu, porridge, dosa, roti and baked foods.
Ragi is available as whole grain, flour, flakes and prepared mixes. Because each form behaves differently, preparation instructions should follow the specific All Days product rather than one universal cooking ratio.

Read the Complete Beginner’s Guide

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Known by Many Names

Regional names across India

Language	Local Name
Malayalam	റാഗി / മുത്താറി (Ragi / Muthari)
Tamil	கேழ்வரகு (Kezhvaragu)
Kannada	ರಾಗಿ (Ragi)
Telugu	రాగులు (Ragulu)
Hindi	मंडुआ / रागी (Mandua / Ragi)
Common trade names	Finger Millet / Ragi / Nachni

Our Process

What "unpolished" actually means

Whole Ragi grain can show natural variation in colour and size, while Ragi flour should be identified and stored according to its pack instructions. Preparation differs for whole grain, flour, flakes and ready-to-cook mixes.

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Whole Grain or Flour

Check whether the selected product is whole Ragi, flour, flakes or a prepared mix, because each form needs a different method.

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Follow the Pack Method

Use the recipe and water quantity tested for the exact All Days Ragi product you are preparing.

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Protect Flour Freshness

After opening, keep Ragi flour tightly sealed in a clean, dry container and follow the storage directions and best-before date.

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Nutrition

Wholesome by nature

Use the verified All Days product label to understand its energy, protein, carbohydrate, fat, fibre and mineral values. Nutritional composition can vary with variety, growing conditions and processing.

Finger Millet Nutrition — per 100g, raw
Energy	320.75 kcal
Protein	7.16 g
Total Fat	1.92 g
Dietary Fibre	11.18 g
Carbohydrates	66.82 g
Total Sugars	Approx. 0.64 g
Sodium	Approx. 3.2 mg
Approximate reference values per 100g of raw Finger Millet. Values may vary according to variety, growing conditions, processing and batch. Refer to the All Days product label for product-specific nutritional information.

From Kerala Kitchens

Ragi recipes to try at home

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Ragi Puttu

റാഗി പുട്ട്

A Kerala-style steamed preparation made using Ragi flour and grated coconut.

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Ragi Dosa

റാഗി ദോശ

An earthy dosa prepared with Ragi flour and recipe-specific supporting ingredients.

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Ragi Porridge

റാഗി കഞ്ഞി

A smooth porridge-style preparation whose sweetness and consistency can be adjusted.

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Ragi Roti

റാഗി റൊട്ടി

A flatbread-style dish prepared with Ragi flour using a tested binding and cooking method.

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How To Cook

Simple ways to prepare Ragi

Water ratios and cooking times vary by millet — see the table below for specifics.

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Choose the Product

Start with whole Ragi, flour, flakes or a ready-to-cook mix suitable for your intended dish.

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Measure Carefully

Use the liquid quantity stated in the tested recipe or on the All Days product pack.

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Cook Thoroughly

Cook using the method appropriate for puttu, porridge, dosa, roti or the selected preparation.

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Serve as Directed

Rest or cool the preparation where required, then serve with suitable accompaniments.

See The Difference

Ragi flour vs. wheat flour & rice flour

	Finger Millet / Ragi	Wheat Flour	Rice Flour
Base ingredient	Finger Millet	Wheat	Rice
Typical flavour	Earthy	Mild, wheaty	Mild
Protein (per 100 g)Natural gluten status	No gluten protein*	Contains gluten	No gluten protein*
Common uses	Puttu, porridge	Roti, baking	Puttu, snacks
Preparation	Recipe-specific	Recipe-specific	Recipe-specific

Shop Finger Millet / Ragi

Bring it home from All Days

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Visit Us

Rooted in Calicut, trusted across India

Visit our Calicut showroom to explore available Ragi flour, grains and millet-based products, or order eligible products through the All Days Healthy Living online store.

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All Days Food Ventures, YMCA Cross Road, Calicut, Kerala 673001

+91 99956 61791

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alldayshealthyliving@gmail.com

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Kerala-wide and India-wide delivery available

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Finger Millet / Ragi FAQs

Common questions

Yes. Ragi is the widely used Indian name for Finger Millet, whose scientific name is Eleusine coracana.

Ragi is commonly called Ragi (റാഗി) or Muthari (മുത്താറി) in Malayalam. Usage can vary within Kerala.

Ragi generally has a distinctive earthy flavour. Its final taste depends on whether it is prepared as puttu, porridge, dosa, roti or another dish.

Both forms are available, but Ragi flour is commonly used for puttu, porridge, dosa, roti and baking. Check the exact format on the product page.

Not in every recipe. Ragi and wheat behave differently, particularly because wheat contains gluten. Use a recipe developed for Ragi or a tested flour blend.

Keep it tightly sealed in a clean, dry container away from heat, moisture and sunlight. Follow the storage instructions and best-before date printed on the pack.

Ragi does not naturally contain gluten protein. However, people who must avoid gluten should check the product label and manufacturing information for possible cross-contact.

Check current availability at All Days Food Ventures, YMCA Cross Road, Calicut, or browse eligible Ragi products through the All Days Healthy Living online store.