On fibre they are closer than you would think. What changes is the flavour, the texture and the dish each one suits.
Jowar, bajra, ragi and whole-wheat atta land in a similar fibre range per 100g. Swap for variety, not for a fibre upgrade.
Gentle flavour, pale bhakri. The dough is fussy to pat out, but the bread goes with everything: dal, pithla, any sabzi.
Deep, earthy, denser. Bajra roti holds its own against strong dal, sharp chutney and heavy winter sabzi. A cold-weather grain.
Dosa, idli, mudde, porridge, malt. Ragi goes well beyond roti, and its real headline is calcium, not fibre.
All three grains are naturally gluten-free. Blends may contain wheat, and shared mills may introduce traces. For strict avoidance, choose labelled packs.
For mild bhakri, choose jowar. Winter roti or khichdi, choose bajra. Dosa, idli or porridge? Ragi. Start from the dish.