I try to include a variety of grains/flours and cooking oils in my diet. Whole wheat flour, gram flour, brown rice have been regulars in the pantry. One grain I haven’t taken to easily is ragi (finger millet). The main reason is that ragi isn’t commonly eaten in my native cuisine from Bihar, which means I do not have any family recipes to fall back on. That apart, I am not a big fan of ragi – too much of it in a dish turns its taste to what I can only describe as ‘dusty’.
Ragi’s health benefits are multifold – it is a rich source of amino acids methionine and tryptophan, and other nutrients like calcium and iron. One HAS to eat it, ‘dusty’ taste notwithstanding :-) The best way I’ve found to include ragi in my diet, is to add a portion of ragi flour to chapati flour and make it into ragi roti.