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Ragi is a rich source of protein, iron and calcium. Ragi can be consumed in a variety of forms, including whole, as flour, or as an additive in other products. Ragi can be used to make a variety of breakfast dishes like ragi idli, dosa and upma either by itself or by simply combining it with other grain flours like jowar, bajra and whole wheat. Finger millet is very tasty when cooked as porridge. Ragi mixed with salt and water can be steamed as puttu and eaten as a savoury or sweet breakfast dish.