Buddha Ratana Finger Millet (Ragi) | Naturally Wholesome • Gluten-Free • Ancient Grain Goodness

Discover the wholesome goodness of Buddha Ratana Finger Millet (Ragi), a traditional ancient grain carefully selected for its premium quality, authentic taste and everyday versatility.

Known for its distinctive earthy flavour and naturally rich character, Finger Millet (Ragi) has been a valued part of traditional Indian diets for generations. Its versatility makes it an excellent grain for both traditional recipes and modern everyday cooking.

Naturally gluten-free, Finger Millet is a source of dietary fibre and naturally occurring calcium, making it a wholesome addition to a varied and balanced diet.

Enjoy Buddha Ratana Finger Millet in a variety of preparations, including porridge, malt-based drinks, dosa, idli, upma and other traditional recipes. The whole grain can also be freshly ground into Ragi flour for preparing rotis, cheela, pancakes and selected baked dishes.

Every pack is carefully sourced and hygienically packed to help preserve the grain's natural freshness, authentic flavour and premium quality.

🌾 Key Highlights

✔ Premium Quality Finger Millet (Ragi)
✔ Traditional Ancient Grain
✔ Naturally Gluten-Free
✔ Source of Dietary Fibre
✔ Naturally Contains Calcium
✔ Wholesome Plant-Based Grain
✔ Distinctive, Naturally Earthy Flavour
✔ Versatile for Traditional & Modern Recipes
✔ Ideal for Porridge, Malt, Dosa, Idli & Upma
✔ Can Be Freshly Ground into Ragi Flour
✔ Suitable for Everyday Home Cooking
✔ Carefully Sourced & Hygienically Packed

🍚 How to Cook Finger Millet (Ragi)

Simple Stovetop Method

1. Clean & Wash
Take the required quantity of Buddha Ratana Finger Millet and rinse it thoroughly with clean water to remove any dust or impurities.

2. Soak
For easier cooking and a softer texture, soak the millet in water for approximately 4–6 hours or overnight. Drain the soaking water before cooking.

3. Cook
Add the soaked millet to a saucepan with fresh water. A useful starting ratio is approximately 1 part Ragi to 2½–3 parts water.

Bring to a boil, then reduce the heat, cover and simmer until the grains become tender and cooked through.

4. Rest
Turn off the heat and allow the cooked millet to rest, covered, for a few minutes.

5. Serve
Enjoy as a wholesome grain bowl, add it to savoury preparations, or use it as an ingredient in your favourite Ragi recipes.

👨🍳 Cooking Tip

The amount of water and cooking time can be adjusted according to the preparation and desired texture. For softer preparations such as porridge, use more water; for grain-based dishes, use less.

🥣 Ragi Porridge

For a simple Ragi porridge, cook the washed and soaked millet with additional water until very soft. Once cooked, it can be blended or mashed to your preferred consistency.

For a savoury version, season with salt and buttermilk or vegetables. For a naturally sweet preparation, serve with milk, jaggery, dry fruits or nuts.

🥞 More Ways to Enjoy Ragi

Ragi Dosa

Ragi can be incorporated into dosa batter along with ingredients such as rice and urad dal. Fermented batter can be spread thinly on a hot tawa to make crisp, flavourful dosas.

Ragi Idli

Combine Ragi with a suitable idli batter and steam until soft and cooked through for a wholesome breakfast preparation.

Ragi Upma

Use cooked Ragi or Ragi-based ingredients with vegetables, herbs and seasoning to create a savoury upma.

Fresh Ragi Flour

Grind the whole grain into flour and use it to prepare Ragi roti, cheela, pancakes, porridge and selected baked recipes.

🍽️ Serving Suggestions

Buddha Ratana Finger Millet can be enjoyed as:

🥣 Traditional Ragi Porridge
🥛 Ragi Malt Drinks
🥞 Ragi Dosa & I