Ingredients


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    Finger millet

    Finger millet, (also known as African millet or Ragi in Kannada), is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. Finger millet is originally native to the Ethiopian Highlands and was introduced into India approximately 4000 years ago. It is very adaptable to higher elevations and is grown in the Himalaya up to 2,300 metres in elevation. Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Finger millet can be ground and cooked into cakes, puddings or porridge. The grain is made into a fermented drink (or beer) in Nepal and in many parts of Africa. The straw from finger millet is used as animal fodder. It is also used for as a flavoured drink in festivals