Ragi is the common name of Finger Millet in South India more particularly in Karnataka & Andhra. It is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also has good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. Ragi (Finger millet) is especially valuable as it contains the amino acid methionine, which is lacking in the diets of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. In many parts of the world, ragi has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous, and malted beverages are made from these versatile grains. Boiled ragi seeds are one of the simplest uses. The small, corneous grains are normally desired for this type of food product and then made into porridge with water or milk.