Ragi

"Ragi, also known as Finger Millet, is a hardy, nutrient-dense grain cultivated in the hilly terrains of Uttarakhand and other parts of India. It has a reddish-brown color and is known for its immense calcium and iron content. Ragi is considered a superfood and is used in many traditional recipes. Taste: Earthy, mildly nutty Texture: Soft when cooked, flour gives a dense, coarse feel Season: Sown in late monsoon, harvested in winter Local Names: Ragi, Mandua (गढ़वाल), Maduwa (कुमाऊँ)"

History & Cultural Significance

A staple grain in Uttarakhand’s rural diet, especially in colder areas.Used by farmers and laborers for sustained energy. Symbol of self-reliance and traditional food wisdom in mountain life.Women in local Mahila Mandals often process ragi flour by hand. Consumed during winters for its warming and energizing effect.