Getting to grips with Jowar/Bajra/Ragi

Neelam asked some weeks ago if I knew whether ragi flour is available here. That was the first time I actually looked for the French – or indeed the English – name of this flour since I have never cooked with it.

Turns out it’s called finger millet in English and eleusine cultivee, coracan or koracan in French.

http://en.wikipedia.org/wiki/Finger_millet

She has also been trying to find out about jowar and bajra, two other very healthy grains that are popular in India but which I have no experience of.

While bajra is another variety of millet – pearl millet in English, millet perlé in French – http://en.wikipedia.org/wiki/Pearl_millet ,

jowar, I believe, is a variety of a group of grasses/cereal crops called Sorghum http://en.wikipedia.org/wiki/Commercial_sorghum

I believe millet is very rich in calcium and that’s the reason I remember Harshini used it a lot to make baby food for Kavana.

Now to start the search for these flours here. It would open up whole new possibilities for our daily bread, so to say !

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Filed under Food Discoveries, FOOD FACTS

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