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Like many babies born in India, my first solid food too was ragi/finger millet porridge thinned with milk. I think most of you would know this already; it is sprouted ragi, sun dried and powdered along with pottukadalai (split chana dal) and with or without almonds and other nuts. My connection with ragi stopped there and I did not eat anything made with ragi or ragi flour for the next 23-24 years. After moving to US, I saw ragi flour in the Indian grocery stores and bought one packet out of curiosity without knowing what to do with it. Read the rest of this entry
