Simplest, most satisfying, and one of the healthiest breakfasts I had growing up. I can still smell the aroma of finger-millet flour roasting in the kitchen as we children get ready for school early in the morning.
Very low on sugars, high on iron, vitamins B, and fiber. I'm pretty sure there is some proteins in this from the fresh coconut milk that's added at the end.
First, pan roast the finger-millet flour until you can sense the roasted aroma of finger-millet. Keep it aside. Boil about 2 cups of water for 1/2 cup of finger-millet flour. Add 1-2 finely chopped garlic, about 1 teaspoon of chopped fresh ginger, salt to taste. Let the garlic and ginger cook well in the boiling water. Lower heat. Slowly add the roasted finger-millet flour while stirring it thoroughly to avoid forming lumps. I have also seen the flour shaken though a sieve in to the water while stirring. I believe this is to avoid forming lumps. Add about 1/8 cup of fresh coconut milk. Keep stirring under low heat. Velvety silk, shiny, thick porridge is what's to look for.
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