For growing ragi and oil seeds Red soil is suitable.

Millets

Millets are a group of highly variable little-seeded grasses, generally developed the world over as oat yields or grains for fodder and human sustenance. These are drought resistance crop and can be grown in dry fields as opposed to the other crops that require water for their production.

Karnataka is the largest producer of ragi; follower by Tamil Nadu.

Ragi grows in dry regions on red, black, sandy loamy and shallow black soils. Karnataka is the largest producer of ragi; follower by Tamil Nadu.

•  India is the largest producer as well as the consumer of pulses in the world. 
  
•  India is the world's largest pulse producer accounting for 27-28 per cent of global pulse production.
  
•  Madhya Pradesh is India’s largest pulse producing state, which accounts for 23% of total pulse production in the country.

Ragi is the food crop botanically called Eleusine Coracana.

Uttarakhand

Jowar is a tropical crop. It grows well at a temperature between 27° and 32°C but temperature condition below 16°C is harmful for the crop. Jowar requires a moderate rainfall between 30 and 65 cm.

 Bajra is a crop of dry and warm climate and is grown in areas of 40-50 cm of annual rainfall. It seldom grows in those areas where the annual rainfall exceeds 100 cm. The ideal temperature for its growth is 25°-30°C. Bright sunshine after light showers is very useful in early stages of its growth.

Wheat and rice are the most important crops worldwide as they account for over 50% of the world's cereal production. ... The seven principal cereals grown in the world are wheat, maize, rice, barley, oats, rye and sorghum.

• Karnataka is the leading producer of ragi in the country followed by Tamil Nadu, Uttarakhand, Maharashtra and Andhra Pradesh.
  
• Ragi or buckwheat is an important millet which is grown in drier parts of south India and in some parts of north India. It is one of the hardiest crops. It can withstand a very severe drought.
  
• Ragi is very popular due to its high content of proteins, minerals, and fats.