Ragi, also known as finger millet, is a small, prolifically tillering plant with distinctive terminal inflorescences that resemble fingers and produce tiny reddish seeds. Crop maturation takes between three and six months, depending on the type and growth circumstances. The crop has a deep but shallow root system and is adapted to rather consistent rainfall conditions.

It is a perennial plant that is widely cultivated as a cereal in the dry regions of India, particularly in the south. Ragi is rich in calcium, protein with a balanced composition of essential amino acids, vitamin A, vitamin B, and phosphorus. It also has a lot of calcium in it. In Karnataka, ragi flour is typically formed into ragi balls, also known as ragi mudde, which are then used to make thin, unleavened rotis, leavened dosas, and flatbreads. Due to its high fibre content, it also prevents bowel cancer, high blood cholesterol, and constipation.