Used for ragi roti, nachni bhakri, thalipeeth; often mixed with wheat/rice flour.

Cooked with water, milk, or jaggery for porridges, ragi malt, or ragi kanji.

Blended with semolina, rice flour, or lentils for ragi dosa, idli, uttapam.

Cooked into dense balls like ragi mudde or ragi sangati.

Used for ragi murukku, papads, and ragi laddus with jaggery and nuts.

Substituted in cookies, brownies, muffins, and ragi chocolate cake.