Am considering Ragi as a substitute to rice to avoid the spike in blood sugar each time I eat rice. Purchased 1kg of Ragi seeds and found that every single recipe makes use of Ragi flour. Even friends in India say they are unaware of recipes that directly use the seeds.
Is it really necessary to grind/mill millets? On searching, I found one lemon millet rice recipe, but I'm not sure if it can be applied to Ragi, since Wikipedia says the bran is bound tightly to the endosperm. Am hoping it would be possible to cook it like in the lemon millet rice recipe at least if the Ragi seeds are sprouted?