Ragi, or finger millet, is a small-seeded annual cereal grass whose tiny, hard, reddish-brown grains are milled whole into a naturally gluten-free flour exceptionally rich in calcium and iron. A drought-hardy dryland staple of South India and East Africa, it is cooked into the stiff porridge balls (mudde) of Karnataka, into porridges and flatbreads, and is a traditional weaning and convalescent food.