Abstract from Asian baby recipe book:
"Ragi, also known as finger millet, is an excellent source of iron and calcium. It is also rich in Methionine, an amino acid lacking in most cereals."
My colleague VJ was very nice to buy this for me because I had absolutely no idea where to get Ragi flour. I tried many branches of NTUC and Cold Storage in vain.
Ragi has a starchy taste to it so I sweeten it by adding fruits or yoghurt.
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