1. Grounding to make flour which is used to prepare delicious rotis.
2. Using to make idli, halwa, bread, porridge dosa, upma and many other dishes.
3. Roasting and making ladoos or adai out of it.
4. Preparing a paste and which can be flavoured with fruits or nuts.
NUTRITIONAL VALUE OF RAGI (per 100gm)
It is high in dietary fiber and amino acid, it increase bone strength as it is rich in calcium and phosphorous. It also helps to controls sugar as well as reduce cholesterol.