Ragi Flour is a kind of millet. It contains high proteins and has advantages of slow digestibility and high calcium content. High-protein biscuits are made with Ragi Flour. The white grain varieties of Ragi have more thiamine and protein. Ragi Flour is used in the preparation of rotis, dosa, porridge, and other foods. Ragi Flour is also known as Kurakkan flour in Karnataka, India. This ground Ragi Flour can also be consumed with milk, boiled water or yogurt.