Finger Millet Fields

Finger Millet is also known as ragi, mandua, nachni, moothari and kelvaragu.

With its origins in Ethiopia and Uganda, ragi made its way to Indian shores around 1800 BC. It has a long history of cultivation in Karnataka, where ragi mudde (ragi dough balls), served with a gravy, is a staple. An excellent source of non-dairy calcium (300-350 mg/100g), ragi's high-fiber also keeps one fuller longer and boosts metabolism. This tiny grain contains vital amino acids like methionine and lysine, which keep skin taut. It's also one of the few natural sources of Vitamin D, which is usually derived from sunlight.