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.

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 – ,

jowar, I believe, is a variety of a group of grasses/cereal crops called 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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