- A type of grain, Eleusine coracana, cultivated as a cereal in arid areas of Africa and Asia; finger millet.
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- (cooking, brewing) A type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae.
- Synonym: ragi yeast
- 2005, Malaysia at Random, Didier Millet, page 30,
- 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.
- 2014, Florence Tan, Florence Tan: Best Nyonya Recipes, page 108,
- Finely ground and sifted round ragi yeast 3⁄4 tsp