ragi

noun

1. (uncountable)A grain, of species Eleusine coracana, cultivated as a cereal in arid areas of Africa and Asia; finger millet.
2. (uncountable)A type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae.

   “Pound 5 kg of round ragi (yeast) and 5 pieces of thinly sliced ragi into powder. Mix ragi into cooled rice.”

   “2010, M.J. Robert Nout, Kofi E. Aidoo, 2: Asian Fungal Fermented Food, Martin Hofrichter (volume editor), Karl Esser (editor), The Mycota, Volume X: Industrial Applications, page 49, It is made from cooked gelatinised rice and red pulverised ragi (yeast cake or jui-piang) and fermented for up to 30 days at 25°C.”

   “Finely ground and sifted round ragi yeast 3⁄4 tsp”