Finger Millet

Finger millet is an annual grass 40 to 130 cm tall whose seed head splits into several curved spikes, like the fingers of a hand, which gave it its name. The grains are tiny, round and about 1 to 2 mm across, with a hard coat that is usually deep reddish brown, though lighter and darker forms exist. They have a mild, earthy, slightly nutty flavor, and the flour makes a dark, dense dough. The grain is sold whole, as flour, as malted powder, and as flakes and pasta. Because the seed coat is thin and edible, it is usually milled whole, which keeps most of the fiber and minerals. The grain stores very well for years.

Finger millet was domesticated in the highlands of East Africa, in the region around Ethiopia and Uganda, at least 5,000 years ago from the wild subspecies Eleusine coracana africana. It reached India through early trade across the Arabian Sea, perhaps more than 3,000 years ago, and became important in southern India and the Himalayan foothills. The English name describes the seed head, and the Latin species name coracana is believed to come from a Sinhalese name for the grain, kurakkan. Ragi, the common Indian name, derives from Kannada and Telugu roots.

Finger millet has fed farming communities in highland Africa and South Asia for thousands of years. In Uganda, Ethiopia, Kenya and Malawi it is made into a stiff porridge called ugali or atap, and it is the base for traditional beers such as the Ethiopian tella and Ugandan malwa. In southern India, ragi mudde, a ball of cooked finger millet dough eaten with sauce or curry, is a daily food in Karnataka. Ragi malt and ragi dosa are popular in other regions.

The grain's excellent storage life made it an important insurance against famine. Farmers could keep it for a decade or longer, and communities held reserves as a safeguard. It also grows in poor, dry soils and on steep slopes where other crops struggle. During the Green Revolution, policies favored rice and wheat, and millets lost ground in many areas.

In recent years, governments and nutrition groups have promoted millets again as climate-friendly, nutritious grains, and the United Nations declared 2023 the International Year of Millets. India remains the largest producer, followed by several African countries.

Finger millet flour is cooked into porridge, thick balls (mudde), pancakes (dosa), flatbreads (roti), puddings, and baby foods. Sprouted and malted ragi flour is a traditional weaning food in South Asia. The grain is fermented into beers and non-alcoholic drinks across Africa and the Himalayas, including the Nepalese tongba. It is also used in biscuits, noodles and breakfast cereals. Toasting the flour lightly before cooking improves flavor. The straw is used for animal feed.

Finger millet is notable for its calcium, far higher than most cereals, along with iron, fiber and polyphenols. It is a gluten-free whole grain that digests more slowly than refined flour, and small studies suggest it may help moderate blood glucose, though results are limited and not conclusive. Sprouting and fermenting increase mineral availability. It can be a useful part of a varied diet, but the calcium in the grain is not as readily absorbed as that from dairy, and it should not replace medical advice on bone health.