Ragi flour, also known as finger millet flour, is a type of flour made from ground ragi grains. Ragi is a cereal crop that is grown primarily in Africa and Asia, and it is commonly used in Indian cuisine.

Ragi flour has a mild, nutty flavor and is rich in nutrients, particularly calcium, iron, and fiber. It is also gluten-free, making it a popular choice for those who have celiac disease or gluten intolerance.

Ragi flour is commonly used to make roti, a type of Indian flatbread, as well as dosa, a type of South Indian pancake. It can also be used as a thickener for soups and stews, and as a base for porridge and other breakfast dishes. Ragi flour is often mixed with other flours, such as wheat flour or rice flour, to make baked goods like bread and cakes.