Everyday dishes made better with ragi
For generations, ragi or finger millet was the quiet strength of Indian kitchens. Farmers ate it for stamina, mothers fed it to their children, and kitchens turned it into earthy rotis and porridges. But as polished rice and refined wheat took over, ragi slowly disappeared from the everyday plate. Today, it’s making a comeback; not as some forgotten relic, but as a grain that brings both nourishment and flavour to the table. Here are some simple, wholesome ragi dishes you can try at home.
