11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

3. Ragi (finger millet)

Ragi, or finger millet, is a tiny, dark grain with a big reputation for nutrition in South India and parts of the Deccan plateau. Dadi might have stirred ragi into warm milk for a soothing night-time porridge, and generations have valued it as a weaning food for babies. It’s notable for its calcium content and resistant starch, which support digestive health and steady blood sugar. Ragi fell out of widespread use as convenience foods and refined flours expanded, but it’s now enjoyed again for both health and taste. Home cooks use ragi flour for pancakes, rotis, and simple porridges sweetened lightly with jaggery or fruit. Ragi also makes a good base for dosa batter when mixed with rice or urad dal, offering a darker colour and richer texture. In the U.S. and Canada, check South Asian groceries, specialty health-food sites, and brands that sell finger millet flour or ready porridge mixes. Ragi stores well in sealed containers and makes a quick, nourishing breakfast when you’re short on time.