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    Nachni / Nagli / नाचणी /नागली / Finger Millet / Eleusine coracana (L.)

    Local Name: Nachni / Nagli / नाचणी /नागली

    Common Name: Finger Millet

    Botanical Name: Eleusine coracana (L.)

    Other Languages: Kodo (Nepal)

    Status & Habitat

    • Habitat: Herb

    • Occurrence: Areas with moderate rainfall.

    • Season of Availability: Monsoon

    • Geography: Africa

    • Method of Propagation: Seed propagation

    • Part used for Propagation: Seeds

    Edible Parts

    • Edible Parts: Seeds & Flowers

    • Can be Eaten Raw: No

    Method of Consumption

    • Raw: No

    • Ripe: N/A

    • Both Raw & Ripe: N/A

    • Dangerous Form to Consume: Raw plant

    • As Food: Used to make bhakhris and chapattis. Made into a malt as baby food; ground into flour and then made into a batter or dough for dishes and desserts like laddoos. It can be cooked like rice, ground into a flour to make porridge or used to make cakes

    • As Medicine: Eating finger millet helps reduce obesity; helps reduce risk of gastric ulcer and promotes healthy blood sugar levels. Consumption of Fresh or Green Ragi helps increase milk production in lactating mothers.

    • Cooking Without Prior Boiling: Yes

    • Boiling Before Cooking: Yes

    • Pickling: N/A

    • Brining: N/A

    • Fermenting: N/A

    • Drying for later Consumption: Yes, Seeds

    • Overall Method: Made into a malt as baby food; ground into flour and then made into a batter or dough for dishes and desserts.

    Nutritional & Medicinal Benefits

    • Nutritional Benefit: High dietary fiber and calcium content.

    • Medicinal Benefit: Imparts energy, Astringent, Works as a tonic, Soothing for cold, cough and fever

    Tribal Wisdom

    • Tribal Wisdom: Eating millet helps reduce obesity; helps reduce risk of gastric ulcer and promotes healthy blood sugar levels.

    Recipes

    • Tribal Recipe: Ladoo: Dry roast black sesame, groundnuts, and grated fresh coconut separately on low heat. Toast almonds briefly in ghee and set aside. Roast Ragi flour with ghee for 15-20 minutes. Add almonds, groundnuts, coconut, and black sesame. Stir and add palm sugar and cardamom powder. Remove from heat and let it cool. Apply ghee to palms, take 3-4 tbsp of mixture, and roll into ladoos.