Kezhvaragu, or ragi, in English is finger millet (Eleusine coracana), written கேழ்வரகு in Tamil. It is a tiny, round, reddish-brown grain that is almost always ground into flour, then made into ragi kali, ragi koozh, dosa, adai, puttu or roti. In Hindi it is nachni or mandua.
Kezhvaragu is not the same as varagu (kodo millet) or pani varagu (proso millet). We explain all three in Varagu in English: Kodo Millet.
What is ragi like to eat?
Ragi has an earthy, slightly sweet taste and turns dark brown when cooked. It is well known as one of the richest sources of calcium among cereals, and as a whole grain it brings dietary fibre. That is why so many Tamil families give ragi kanji or sprouted ragi porridge to children.
Ragi is food, not medicine. If you are managing a health condition, talk to your doctor or dietitian before changing your diet.
How to make ragi kali (the traditional way)
- Boil 2 cups water with a pinch of salt.
- Mix 1 cup ragi flour with ½ cup cold water into a smooth paste so it does not lump.
- Pour the paste into the boiling water, stirring constantly on low flame.
- Keep stirring for 8 to 10 minutes until it leaves the sides and a wet finger touched to it comes away clean.
- Wet your hands and shape into balls. Serve with keerai masiyal, sambar or kara kuzhambu.
More easy ragi recipes
- Ragi koozh: make a thin kali, ferment overnight, then whisk with buttermilk, salt and small onions.
- Ragi dosa: mix ragi flour with rice flour, curd and water; rest 30 minutes and make thin dosas. No grinding needed.
- Ragi puttu: sprinkle water into ragi flour until crumbly, steam 10 minutes, then mix with coconut and jaggery.
- Ragi kanji for children: cook 2 tablespoons ragi flour in 1 cup water or milk until smooth; sweeten with palm jaggery.
Shortcuts: Ragi Sevai (180g, ₹40), Ragi Flakes (250g, ₹99) for quick aval-style breakfasts, and Ragi Ladoo (200g, ₹160) for snacks. More in 5 Easy Millet Recipes You Can Cook in Under 30 Minutes.
How to buy good ragi
- Whole ragi should be clean, evenly reddish-brown and free of dust and small stones.
- Ragi flour should smell fresh and earthy, never stale or musty. Use within 1 to 2 months.
- Store airtight in a cool, dry place.
Buy Thinai Finger Millet (Ragi) 500g for ₹65 or Ragi Flour 500g for ₹80, or browse all our unpolished millets. Other names are on our Tamil grocery names in English page.
Frequently asked questions
What is kezhvaragu called in English?
Finger millet. It is also widely called ragi; in Hindi nachni or mandua.
Is kezhvaragu the same as varagu?
No. Varagu is kodo millet, cooked whole like rice. Kezhvaragu is ragi, usually used as flour.
Can I cook ragi like rice?
Not really. Ragi grains are very small and hard, so it is ground into flour for kali, dosa, puttu and porridge.
How do I stop lumps in ragi kali?
Mix the flour into cold water first, then pour it into boiling water while stirring continuously.
Can babies have ragi?
Ragi porridge is a traditional first food in many Tamil homes. Check with your paediatrician about when to start.