Editing Finger millet (section)

==Use==
{{more citations needed|section|date=February 2019}}
Finger millet can be [[mill (grinding)|ground]] into a [[flour]] and cooked into cakes, [[pudding]]s or [[porridge]]. The flour 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.

===In India===
[[Image:RAGI MUDDE.JPG|thumb|Balls of dense finger millet porridge (''ragi mudde'') in Karnataka]]

Finger millet is a staple grain in many parts of India, especially [[Karnataka]], where it is known as '''ragi''' (from [[Kannada language|Kannada]] ರಾಗಿ ''rāgi'').  It is malted and its grain is [[Mill (grinding)|ground]] into [[flour]].

There are numerous ways to prepare finger millet, including [[Dosa (food)#Variations|dosa]], [[Idli#Variations|idli]], and [[Ragi mudde|laddu]]. In [[South India|southern India]], on [[Pediatrics|pediatrician's]] recommendation, finger millet is used in preparing [[baby food]], because of millet's high [[Nutrition|nutritional content]], especially [[Iron#Health and diet|iron]] and [[Calcium#Biological and pathological role|calcium]]. ''Satva'', ''pole'' (dosa), ''bhakri'', ''ambil'' (a sour porridge), and pappad are common dishes made using finger millet. In Karnataka, finger millet is generally consumed in the form of a porridge called ''[[ragi mudde]]'' in Kannada. It is the staple diet of many residents of South Karnataka. Mudde is prepared by cooking the [[ragi flour]] with water to achieve a dough-like consistency. This is then rolled into balls of desired size and consumed with [[Sambar (dish)|sambar]] (huli), [[saaru]] (ಸಾರು), or curries. Ragi is also used to make [[roti]], [[idli]], [[Dosa (food)|dosa]] and [[conjee]]. In the Malnad region of Karnataka, the whole ragi grain is soaked and the milk is extracted to make a dessert known as ''keelsa''. A type of flat bread is prepared using finger millet flour (called ''ragi rotti'' in [[Kannada]]) in Northern districts of [[Karnataka]].

In Tamil Nadu, ragi is called ''kezhvaragu'' (கேழ்வரகு) and also has other names like keppai, ragi, and ariyam.<ref>{{Cite web |url=https://www.livechennai.com/healthnews.asp?catid=10&newsid=45408&nav=n |title=Live Chennai: Health benefits of millet (Ragi),Health benefits of millet,Health benefits of Ragi,Health benefits,Ragi}}</ref> Ragi is dried, powdered, and boiled to form a thick mass that is allowed to cool. This is the famed ''kali'' or ''keppai kali''. This is made into large balls to quantify the intake. It is taken with [[Sambar (dish)|sambar]] or [[kuzhambu]].  For children, ragi is also fed with milk and sugar ([[malt]]). It is also made in the form of pancakes with chopped onions and tomatoes. ''Kezhvaragu'' is used to make [[puttu]] with [[jaggery]] or [[sugar]]. Ragi is called ''koozh'' – a staple diet in farming communities, eaten along with raw onions and green chillies. In Andhra Pradesh, ''ragi sankati'' or ''ragi muddha'' – ragi balls – are eaten in the morning with chilli, onions, and [[Sambar (dish)|sambar]]. In Kerala, [[puttu]], a traditional breakfast dish, can be made with ragi flour and grated coconut, which is then steamed in a cylindrical steamer. In the tribal and western hilly regions of [[Odisha]], ragi or ''mandiaa'' is a staple food. In the [[Garhwal division|Garhwal]] and [[Kumaon division|Kumaon]] regions of [[Uttarakhand]], ''koda'' or ''maduwa'' is made into thick rotis (served with ghee), and also made into ''badi'', which is similar to [[halwa]] but without sugar. In the Kumaon region, ragi is traditionally fed to women after child birth. In some parts of Kumaon region the ragi flour is used to make various snacks like ''namkeen sev'', ''mathri'' and ''[https://www.google.com/search?q=ragi+chips chips]''.

====Ragi flour====
To make the flour, ragi is graded and washed. It is allowed to dry naturally in sunlight for 5 to 8 hours. It is then powdered. Ragi porridge, ragi halwa, ragi ela ada, and ragi kozhukatta can be made with '''ragi flour'''.<ref>{{cite news|last1=The Hindu|first1=Life & Style|title=Food|url=http://www.thehindu.com/features/metroplus/Food/ragi-the-super-food/article7457070.ece|accessdate=9 December 2017|publisher=Parvathy Menon|date=23 July 2015}}</ref> All-purpose flour can be replaced with ragi flour during baking. Ragi cake and ragi biscuits can be prepared.<ref>{{cite news|last1=THE HINDU|first1=New states|title=Thinking beyond finger millet flour gruel|url=http://www.thehindu.com/news/national/andhra-pradesh/Thinking-beyond-finger-millet-flour-gruel/article17322042.ece|accessdate=9 December 2017|publisher=Rani Devalla|date=18 February 2017}}</ref> The flour is consumed with [[milk]], boiled water, or [[yogurt]]. The flour is made into flatbreads, including thin, leavened [[Dosa (food)|dosa]] and thicker, unleavened [[roti]].

=== In South and Far East Asia ===

In [[Nepal]], a thick dough (''ḍhĩḍo'') made of millet flour (''kōdō'') is cooked and eaten by hand. The dough, on other hand, can be made into thick bread (''rotee'') spread over flat utensil and heating it.  Fermented millet is used to make a beer [[chhaang]] and the mash is distilled to make a liquor (''rakśi''शी). Whole grain millet is fermented to make [[tongba]]. Its use in holy Hindu practices is barred especially by upper castes. In Nepal, the National Plant Genetic Resource Centre at Khumaltar maintains 877 accessions (samples) of Nepalese finger millet (kodo).<ref>{{Cite journal |last1=Bastola |first1=Biswash Raj |last2=Pandey |first2=M. P. |last3=Ojha |first3=B. R. |last4=Ghimire |first4=S. K. |last5=Baral |first5=K. |date=2015-06-25 |title=Phenotypic Diversity of Nepalese Finger Millet (Eleusine coracana (L.) Gaertn.) Accessions at IAAS, Rampur, Nepal |url=https://www.nepjol.info/index.php/IJASBT/article/view/12413 |journal=International Journal of Applied Sciences and Biotechnology |language=en |volume=3 |issue=2 |pages=285–290 |doi=10.3126/ijasbt.v3i2.12413 |issn=2091-2609|doi-access=free}}</ref><ref>{{Cite web |last=LI-BIRD |title=Released and promising crop varieties for mountain agriculture in Nepal |url=https://www.bioversityinternational.org/fileadmin/user_upload/Released_and_promising_crop_varieties.pdf |archive-url=https://ghostarchive.org/archive/20221009/https://www.bioversityinternational.org/fileadmin/user_upload/Released_and_promising_crop_varieties.pdf |archive-date=2022-10-09 |url-status=live}}</ref>

In Sri Lanka, finger millet is called ''kurakkan'' and is made into ''kurakkan roti'' – an earthy brown thick roti with coconut and ''thallapa'' – a thick dough made of ragi by boiling it with water and some salt until like a dough ball. It is then eaten with a spicy meat curry and is usually swallowed in small balls, rather than chewing. It is also eaten as a porridge (kurrakan kenda) and as a sweet called 'Halape'. In northwest Vietnam, finger millet is used as a medicine for women at childbirth. A minority use finger millet flour to make alcohol.

===As beverage===
Ragi malt porridge is made from finger millet which is soaked and shadow dried, then roasted and ground. This preparation is boiled in water and used as a substitute for milk powder-based beverages.