Finger millet seeds, scientifically known as Eleusine coracana, are small grains that have been cultivated for thousands of years and are primarily grown in Africa and Asia. They are commonly known by various names such as ragi, nachni, or kezhvaragu.
Finger millet seeds are highly nutritious and offer numerous health benefits. They are rich in complex carbohydrates, dietary fiber, protein, and essential minerals like calcium, iron, and magnesium. Additionally, finger millet seeds are gluten-free, making them a suitable grain option for individuals with gluten intolerance or celiac disease.
One notable characteristic of finger millet seeds is their high content of antioxidants, particularly phenolic compounds. These antioxidants help protect the body against oxidative stress and may have potential anti-inflammatory properties.
In culinary applications, finger millet seeds are versatile and can be used in various ways. They can be ground into a fine flour and used to make a wide range of traditional foods such as rotis (flatbreads), dosas (fermented pancakes), porridge, and baked goods. Finger millet flour is known for its distinct nutty flavor and earthy aroma, which adds a unique dimension to dishes.
