Finger Millet / Ragi (Kelvaragu)

Whole Finger Millet (Kelvaragu / Ragi) — the grain behind ragi kali and ragi koozh, and the single most calcium-dense cereal in the Indian food composition tables. We sell it whole so you can sprout it, mill it fresh, or cook it as you need — whole grain keeps far longer than flour.

Key Benefits

• High in calcium — 364 mg per 100 g (~36% NRV), the highest of any cereal grain in the Indian food tables, roughly ten to twenty times other millets.
• High in dietary fibre — 11.18 g per 100 g.
• High in magnesium (~47% NRV) — 146 mg per 100 g.
• A source of iron and zinc — 4.62 mg iron and 2.53 mg zinc per 100 g.
• Naturally gluten-free, and the traditional grain of Tamil ragi kali and ragi koozh.

Nutritional Information

Source: Indian Food Composition Tables 2017 (NIN Hyderabad), food code A010. Ragi's protein is 7.16 g per 100 g, which falls just below the threshold for a protein claim — so we do not make one.

Traditional Tamil Uses

• Ragi kali (kelvaragu kali) — the traditional stiff porridge with nallennai
• Ragi koozh — fermented overnight and served with buttermilk and shallots
• Ragi puttu and ragi adai
• Ragi dosai and ragi urundai
• Sprouted and milled at home for ragi malt

Storage Instructions

• Whole ragi grain keeps 10–12 months in an airtight container — far longer than ragi flour, which lasts only 30–60 days.
• Store in a cool, dark, dry place away from the stove.
• Freeze the sealed pack for 72 hours on arrival to eliminate any grain pest eggs.
• Add a few dried neem leaves or dried red chillies to the jar as a traditional deterrent.
• Mill only what you need for the next few weeks — freshly milled ragi flour tastes markedly better.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Grown without synthetic pesticides or chemical fertilisers.
• Organic certification: PGS-India / NPOP (certificate available on request).
• Unpolished and unpolished-graded — no oil, water or leather polish is used at any stage.

Frequently Asked Questions

How much calcium does ragi actually have?
364 mg per 100 g according to the Indian Food Composition Tables 2017 — the highest of any cereal grain in those tables.

Should I buy whole grain or flour?
Whole grain keeps 10–12 months; flour keeps only 30–60 days before it tastes stale. Buy whole and mill in small batches.

How do I sprout ragi at home?
Soak for 8 hours, drain, tie in a muslin cloth for 12–24 hours until small tails appear, then sun-dry and mill.