Ragi: The Forgotten Superfood Hiding in Plain Sight

Ragi (finger millet) was a staple grain across South India for centuries before rice took over the dinner plate. Our grandmothers knew what modern nutritionists are only now confirming.

Ragi is one of the richest plant sources of calcium, containing nearly 344mg per 100g — almost equivalent to dairy. It is also naturally gluten-free, low on the glycaemic index, and packed with essential amino acids.

Innila Ragi Vermicelli is made from single-origin ragi sourced directly from small farms in the Nilgiris. We use whole-grain ragi — nothing is stripped away. The characteristic dark colour and earthy flavour are signs of a genuinely whole-grain product, not a processed imitation.