Millet is having a moment, and ragi was there long before it did. Finger millet, ground to a fine brown flour, eaten across Karnataka and Tamil Nadu for centuries.

It is dense, earthy and genuinely filling, which is why it has fed farm labour for generations.

Make it into ragi mudde, ragi roti with onion and coriander worked into the dough, or ragi java with buttermilk. It is naturally gluten free and mixes happily with wheat flour if you want to ease into it.

Find it with the flours at Curry Corner in North Melbourne.