Its also known African finger millet. In India its simply known as Finger Millet or Ragi. --DK
According to this article, it seems to be - http://vegweightlossdiets.com/good-diet/ragi-nutrition/. But this following article (http://www.lifemojo.com/lifestyle/health-benefits-of-ragi-finger-millet-103788519) specifies caution against high intake of ragi esp. for people suffering from urinary calculi (kidney stone).--DK
I have come acrosss many different types of fast kept for different dieties during Navarathri..But I see many ppl including Ragi esp. those who abstain from eating wheat,Rice, Onion and Garlic etc. You can totally enjoy Ragi and recipes made with it. --DK
Hi Lynne, the wholegrain raagi seems to be hard to find in the US. The flour should be found in your local Indian stores. If you give me your area, I can ask for the availability in my Facebook page. Or you can post here http://www.facebook.com/ChefInYou?v=wall the query and hopefully someone knows the place. --DK
Hi Anandi , I will surely post more recipes with sprouted ragi in this space. Thank you --DK
Thanks Mani! Its indeed nutritious - DK
Thanks :) No I havent used any special grinder myself. Just the regular food processor like you see in the photos (a smaller one). I just give intervals while grinding. Grind in small batches - give it a whirl, stir and repeat. I know it sounds exhausting, but in reality its not that cumbersome and def. worth it. Spice grinder should work equally well although I haven't personally tried it myself. -- DK
Instead of making into a flour, you can use it sprouted in many recipes. See how to sprout Raagi here. This you can grind it along with lentils and rice to make Dosa. Or just lentil to make kunuku's, make health drink or use it in any recipes where you would normally use any other grain sprouts. I will be posting recipes with these sprouts soon. Keep checking :)
From a friend who in turn got it from India.....
Thanks for the info Bee - one quick q - would roasting for say even few seconds kill the enzymes? My roasting process lasts probably only few seconds, less than a minute? if it does then, probably I will just dry it out and powder them next time.....
yeah..it takes time. sometimes I dont grind that fine too..but then sometimes it happens that when you make porridge, you get small bits in your mouth and thats not always that pleasant. It takes time to bring to this fine powder consistency...Just make sure that your processor does not get heated though! That ruins it.<
I dont get whole Ragi at all :( I got a decent quantity from a generous and sweet neighbor which I use to make these. :)
Thanks Ramya. I am glad you like it :)
Thanks Uma gaaru..:)