Millet Matters: Why Ragi Is Your Super Grain

Find out what makes this healthy grain the latest poster child for weight loss experts

Meghna Kriplani

What’s on My Plate?

If you haven’t had the chance to taste ragi, or finger millet, as yet, it won’t be difficult to get your hands on some as it’s everywhere. Ragi is the new poster child for many weight loss experts, health food joints and brands.


When it comes to calcium, no other grain comes close to beating ragi. In fact, ragi has thrice the calcium content of cow’s milk and twice the amount than chickpeas. A review of ragi’s nutritional properties, published in the journal Advances in Food and Nutrition Research in 2013, states that the grain is also a rich source of potassium, making it an excellent food to combat hypertension.

The study also suggests that gluten-free ragi is rich in dietary fibre and anti-oxidants and can help lower blood cholesterol while taking care of your heart’s health.

A 2016 study in the journal
Frontiers in Plant Science attributes some more health benefits to the grain. It claims that ragi has anti-carcinogenic properties, can inhibit diabetes by lowering blood glucose levels, and can prevent intestine and bone-related ailments.

Where to Buy?

Ragi flour can be found in abundance in departmental stores, health food chains as well as your local atta chakki.

Eat This

Simply replace your regular flour with ragi and you can make chapattis, bread, cookies, pancakes, waffles, upma, dosa, idli, and crepes.  You can even whip up ragi and apple halwa. Ragi balls can accompany lentils and curries while ragi ladoos will add a sweet touch.


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