Ragi or finger millet is native to the Ethiopian and Ugandan highlands.
It arrived in India around 2000 BC. Ragi is a drought tolerant crop, though a moderate rainfall is conducive to its cultivation. The heat tolerance level of finger millet is also impressive. In India, ragi is generally grown in the Himalayan region.
Ragi ’ s usage in India’s kitchens has been quite a long one. Many Kannadiga households begin their day with a wholesome ragi dosa and ragi malt. However, even a decade ago, the consumption of ragi was mainly confined to the south of India. But today ragi is increasingly attracting the diversified Indian palate, in breakfast, lunch and dinner.
Ragi is enriched with several health benefits. It is a good source of fibre and facilitates in lowering cholesterol level. As ragi has good quantity of dietary fibre, a diet with the right amount of ragi (say ragi bread) can keep the stomach full for long intervals and prevent untimely hunger pangs. A special amino acid, Tryptophan, which is present in ragi, facilitates in prevention of frequent rearing up of appetite. This in turn contributes towards weight loss or keeping the weight in check. Thus if you want to slim down, chances are you would have success in such an endeavour if you have a ragi enriched diet.
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