கேழ்வரகு / ராகி · Kezhvaragu / Ragi
Finger Millet (Kezhvaragu / Ragi) is one of the most nutritious ancient grains, widely used across South India and Africa. Exceptionally high in calcium, iron, and dietary fibre, it is used to make porridges, dosas, rotis, and health drinks.
Quick Answer
What is Finger Millet called in Tamil?
Finger Millet is called Kezhvaragu (கேழ்வரகு) in Tamil. It is also widely known as Ragi, which is the Kannada/Hindi name that has become universally used across South India.
Finger Millet (கேழ்வரகு), also known as Ragi, is one of the oldest cultivated cereal crops in the world, with origins in the Ethiopian highlands over 5,000 years ago. It spread to South Asia via ancient trade routes and has since become deeply embedded in the culinary and cultural life of Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala.
The name 'Finger Millet' comes from the grain head's distinctive shape — five to seven curved spikes radiating outward like fingers of a hand. The small reddish-brown seeds are packed with nutrients that far exceed those found in most modern grains.
Ragi is particularly celebrated for its extraordinary calcium content — weight for weight, it contains more calcium than milk, making it invaluable in vegetarian and vegan diets. It is also one of the few plant foods that provides a meaningful amount of the essential amino acid methionine.
In Tamil Nadu, Kezhvaragu is consumed daily in many households, particularly as Ragi Kanji (porridge), a warming breakfast staple. It is also used to make Ragi Dosa, Ragi Mudde (steamed dumplings popular in Karnataka), and Ragi Malt — a traditional energy drink given to children and the elderly. Available at Inaivaa in Dortmund and via Bazaa.market across Germany and Europe.
Tamil
கேழ்வரகு / ராகி
Kezhvaragu / Ragi
Hindi
Ragi / Mandua
Malayalam
Koovaragu / Ragi
Telugu
Ragulu / Chodi
Also known as:
Finger millet is most commonly used as flour (Ragi flour). Whole grains can be sprouted before grinding to improve digestibility and nutrient availability. Always sieve the flour before use.
Soaking Required
For whole grain cooking, soak for 6–8 hours. For fermented batters (dosa/idli), mix ragi flour with urad dal flour and ferment overnight at room temperature.
Mix 2 tablespoons ragi flour with a little cold water to form a lump-free paste. Bring 1.5 cups water or milk to a boil. Add the paste while stirring continuously. Cook on medium-low heat for 5–7 minutes, stirring constantly, until thick and smooth. Season with salt or sweeten with jaggery.
Mix ragi flour, rice flour, urad dal flour, salt, and water to a thin, smooth batter. Rest for 30 minutes or ferment overnight. Heat a flat non-stick griddle over medium heat. Pour a ladle of batter and spread in a circular motion. Drizzle oil around the edges. Cook until crisp.
Dry roast ragi flour in a pan on low heat for 3–4 minutes until aromatic. Store roasted flour. To serve: mix 1–2 tablespoons roasted ragi flour with a little cold milk or water to form a paste, then add warm milk and sweeten with jaggery or honey.
Finger millet is exceptionally high in calcium (approximately 344mg per 100g — higher than most dairy), iron, dietary fibre, and antioxidant polyphenols. It has a low glycaemic index, making it suitable for diabetics. It also provides amino acids including methionine, which is rare in plant foods.
Store ragi flour in an airtight container in a cool, dry place. Use within 3–4 months for best flavour, as the high oil content in the bran can cause it to turn rancid. Refrigeration extends shelf life. Whole grains store for 1–2 years.
Kezhvaragu has been a subsistence crop and cultural staple in Tamil Nadu for millennia. Ragi Kanji was traditionally given to new mothers, the elderly, and children as a strength-building food. In Karnataka, Ragi Mudde is considered a symbol of rural identity and hard work — traditionally the daily meal of farmers. Across South India, ragi-based weaning foods are still given to infants as their first solid food.