How to make Sprouted Ragi Flour at home, an aromatic and healthy ragi flour which can be prepared at home, but all it needs is your patience. Soaking ragi, leaving to sprout, roasting and finally grinding. Though, it takes too much process and some may feel that it would be better to avoid all these and get a flour from store, then people just give it a try once and you will never go back to store-bought flour.
I prepared Plain Ragi Flour and Sprouted Ragi Flour, out of which, I loved sprouted ragi maavu / flour as it gives nice aroma and also very healthy. We know that sprouted grains are low-calorie and contains good amount of protein as well as easy to digest. But you need to take care of few points like using clean cloth to wrap the grains and the grains should be rinsed well. You can check this wiki page for more details. The below mentioned quantity yields 3 cup flour.
You can use this flour to prepare puttu, idiyappam, dosa, idli, adai, porridge, ladoo, cake, bread, cookies, etc.. Check out my whole list of Ragi Recipes shared in Millets Page. If you have any doubt or queries, do write to our mail id or leave a comment here.
Sprouted Ragi Flour | Homemade Ragi Flour
an aromatic and healthy ragi flour which can be prepared at home
Author: Preeti Tamilarasan
Recipe type: Basics
Cuisine: South Indian
- 3 cup ragi / finger millet / kezhvaragu/ mandua/ ragulu
- Please check the instructions below.
How to make Sprouted Ragi Flour
- Clean ragi grains and remove any stones or dust particles. Soak it in enough water overnight. Next day, drain the water completely. You can use clean cotton cloth to strain the water completely.
- Now wrap washed ragi grains in the same cloth and leave it for 12-14 hrs. By this time, you will notice small sprouts appearing. I left it for 24 hrs as the climate is little cool here and it takes more time for fully grown sprouts. If the room temp is warm, then it may take 10-12 hrs.
- Spread ragi sprouts on a clean cloth and allow it to dry completely. Heat a heavy bottomed kadai / wok or pan. Dry roast ragi in batches till nice aroma comes. It took me around 15-20 mins to roast ragi grains.
- If you are using mixer to grind, then grind them in batches and sieve the flour. Grind the flour again till you get nice powder like consistency. It took me 30 mins to grind roasted ragi grains. You can also grind it in mill which will save lot of time. Store flour in an airtight container.