Ragi Consumption In India: Nowadays, when it comes to healthy food, the name of millets comes first. Among these, Ragi is such a grain which people adopt completely not only for taste but also for health. Ragi is also called finger millet and is an excellent source of calcium, iron, fiber and protein, but the interesting thing is that ragi is not a new trend in India. In South India, people have been using ragi for centuries. Ragi is a part of the everyday plate in many families there. From morning breakfast to lunch and light dinner, Ragi is definitely included in some form or the other. The specialty of Ragi is not only that it is nutritious, but also that it grows easily in seasons like summer, rainy and drought. Therefore, in many states of South India it is considered a reliable grain for farmers. With time, when the trend of healthy eating increased, Ragi became famous all over the country, but even today there are some states where its popularity is highest. Here Ragi is not just a food item but is considered a part of culture and tradition. In this article, we will know which states in India eat Ragi the most and why people of these places cannot live without Ragi.
Ragi is most eaten in these 3 states
1. Karnataka, Ragi Hub of India
Karnataka is called the Ragi hub of India because most of the Ragi is consumed and grown here in the country. Here Ragi is not just a flour but an important part of people’s life. Especially in Mysore, Tumkur, Ramnagar and Chikkaballapur, ragi is present in the plate of every house. The most famous dish here is Ragi Mudde, which people eat as an energy booster. Apart from this, Ragi Roti, Ragi Dosa, Ragi Malti and Ragi Laddu are also very popular. In villages, lunch is considered incomplete without Ragi Mudda, because it fills the stomach, gives strength and also cools the body in summer. This is the reason why Karnataka remains at the forefront in both eating and growing Ragi.
2. Unique love of Ragi in Tamil Nadu
In Tamil Nadu, Ragi is called Kejhavaragu and it is used extensively here. Here people consider Ragi very beneficial for children, elderly and women. Ragi dishes made in Tamil Nadu are also quite delicious – like Ragi Puttu, Ragi Kolukattai, Ragi Koozh – a natural energy drink, Ragi Idli and Ragi Dosa. For centuries, Ragi has been considered a grain that provides energy in summers and keeps the body strong in winters. Many rural and tribal communities still eat ragi as a staple food. For them, it is not just food grains, but assurance of strength and health.
3. Food is incomplete without Andhra Pradesh and Telangana-Ragulu
Ragi is called Ragulu in Andhra Pradesh and Telangana and its use is very common here. Here people consider Ragulu as the best grain for women and children because it strengthens the body and is also light in digestion. Popular dishes here are Ragulu Sangaati, Ragulu Java-(a natural drink) and Ragulu Laddu. Due to the hot weather and farming conditions in these two states, Ragi has always been the first choice of farmers. Here in many villages, people start the morning with Ragulu Java because it gives energy to the body for the whole day.
Why is Ragi so special in these states only?
-Grows easily even in less water
-First choice for hot and dry areas
-Easy to digest and gives instant energy to the body
-Rich in calcium and iron
-Very beneficial for children, women and elderly
-Most balanced nutrition among millets
If we ask where Ragi is eaten the most across India, the answer is Karnataka, Tamil Nadu and Andhra Pradesh/Telangana. In these three places, Ragi is not just a food but an essential part of the people’s culture, health and history.
(Disclaimer: The information and information given in this article is based on general assumptions. Hindi news18 does not confirm these. Contact the concerned expert before implementing them.)
