India, Jan. 28 -- Ragi roti is a traditional flatbread that has been part of everyday meals in South India for generations. Made from finger millet flour, it developed as a practical food choice in regions where rice and wheat were less reliable crops. The grain adapted well to dry climates, making ragi a dependable staple for farming communities.

Finger millet stands out for its natural nutrient density. Ragi contains plant protein, complex carbohydrates, and a high amount of dietary fibre, which helps keep hunger in check for longer hours. Meals prepared with ragi are often chosen by people who prefer steady energy release rather than quick spikes and drops, especially during physically active days.

Ragi roti was eaten by farmers and ...