Grain

Finger Millet

A tier

Finger millet names the grain of Eleusine coracana for English speakers—seeds clustered like fingers, flour dark and hearty. East African ugali variants and Indian ragi dishes share the cereal under different cultural techniques. Texture of porridge is thick and sustaining. Use flour for flatbreads and weaning porridges; whole grain in long-cook gruels. Flavour is stronger than pale proso. Store flour cool; it can stale. Traditional regions that shaped Finger Millet still influence how cooks finish the dish, from fat choices to whether Thick Porridge is fierce or gentle.