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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?

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Millet in general is perfectly cookable as a whole grain. It functions pretty interchangeably with other grains and pseudograins, except where you need very specific qualities (e.g. you probably won't be able to make sushi out of it because you can't get the right amount of stickiness).

I don't know about Ragi specifically, as opposed to the generic food sold as just "millet", but I don't see any reason for it to behave differently. In the worst case, just give it a try - there is little reason to think it could fail.

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