Sprouted ragi flour step-by-step recipe with video and photos.
About this recipe
Ragi is a gluten-free grain that is associated with several health benefits. Finger millet has gained immense popularity over the last few years and is widely used. I use it regularly not just in traditional dishes, but also for making cookies, bread, etc. Sprouting finger millet and then making flour from it is the best way to incorporate ragi into your diet.
All you need to make this flour is whole ragi, water, and some patience. The entire process of sprouting, drying, and grinding may take 4-5 days but it is mostly resting time. It is fairly easy to make and you need just a few minutes of hands-on time. Although sprouting ragi and making flour from it takes time, it is the best way to eat ragi.
Ragi is one of the most beneficial millets. Sprouting it and making flour increases the health benefits many folds. The process of germination breaks down some of the starch, making it more nutrient-rich. It also reduces phytates (anti-nutrients), helping in the absorption of nutrients. Click here for more on millets and their health benefits.
Read on for the detailed process and all the tips you need to sprout finger millets. Make flour and use it in the recipes I have listed below.
Whole ragi: Pick any stones or dirt from the whole ragi before using.
Filtered water: Use filtered water for sprouting.
Sprouting is the natural process by which grains, seeds, or legumes germinate and get shoots. It involves activating them initially in water and then letting them sit in a dark spot allowing the germination process.
Homemade sprouts are definitely fresher and tastier than the store-bought ones. Sprouting at home is very easy, although it takes time for the sprouts to grow. It is important to place the grains in a dark and warm spot for germination. A cupboard near the oven is a good example. If you cannot find a dark spot that is warm, place the container in which you are sprouting in a brown bag (to prevent light) and place it on top of the refrigerator (or any warm spot).
There are two ways of sprouting - either by placing it in a muslin or cheesecloth or by placing it directly in a container. I have used both methods and both worked well. Remember that you do not need a sprout maker (or any special equipment) to make sprouts. A cheesecloth or any regular container will do.
Use filtered water for soaking the ragi. If filtered water is not available, boil regular tap water and cool it completely before using it.
Make sure you have cleaned the whole finger millet and removed any stones/dirt in it before soaking.
Place the soaked and drained ragi in a dark spot for germination, like a cupboard near the oven. If you cannot find a dark spot that is warm, place the container in a brown bag and place it over the refrigerator (or any warm spot).
It is important to make sure the sprouted ragi is fully dry before grinding. Any moisture content will reduce the shelf life.
Make sure there is some gap in between batches when grinding. We don't want the heat from the mixie to transfer to the flour.
Time taken for sprouting depends on the weather. The grains will sprout quickly in summer and may time longer during cold months. Be patient and keep checking daily.
Yes. Ragi is gluten-free.
This can happen if the whole ragi is not soaked long enough. It is important to soak the ragi for 10-12 hours before you set it for sprouting. Also, check for moisture in ragi when it is sprouting. If it is too dry, sprinkle water and keep checking every day.
Place it in a wide tray, loosely cover it with a muslin cloth (to protect it from birds/dust), and let it sit under the sun. You can also air dry it indoors, in which case do not cover it. Alternatively, dry roast it on low heat until the moisture evaporates. Dry roasting should be constantly monitored or the ragi may burn.
You will get approximately 1.5 cups of flour from 1 cup of the whole ragi.
Follow the same process and skip the sprouting. Wash and soak ragi, then dry and grind it.
I prefer to store it in the refrigerator; however, it can be placed at room temperature too. It stays good for three months when stored in the refrigerator. You can also freeze it for longer shelf life.
See the recipes to try section below for ideas on how to use this flour.
This really depends on many factors. The weather and ambient temperature is important factor. They will sprout faster during summer and may take longer during winter. Also, it is important to keep the ragi away from light, in a dark spot.
Recipes to try
This sprouting recipe:
- is very easy to follow
- includes all useful tips and FAQs
- includes step-by-step instructions
Step by step instructions
1. Wash the ragi thoroughly by rubbing it with your fingers. It is important to wash off any dirt in it. Continue to rub and wash the ragi 2-3 times, until the water runs clear.
2. Soak the clean ragi in filtered water for 12 hours.
3. Transfer the ragi to muslin or cheesecloth. Bring the ends together and place it on a colander or strainer. Place the strainer in a bowl to give room for any excess water to drip.
4. Place it in a warm and dark spot for germination (out of sunlight). After 12 hours, open the cheesecloth and sprinkle very little water.
5. Ragi will germinate and the sprouts will begin to grow.
6. Let it sit for another 2-3 days for the sprouts to grow. You will have long sprouts by the end of the 3rd or 4th day,
7. Spread the sprouted ragi on a tray or wide plate.
8. Sun-dry or air-dry it for 1-2 days or until it is fully dry and there is no moisture content (see tips section above).
9. Grind the dried ragi in batches into a fine powder.
10. Pass through a sieve to remove any bits of the whole ragi.
Sprouted Ragi Flour
- 2 cups ragi
- Filtered water
- Pick any stones or dirt from the ragi
- Wash the ragi thoroughly by rubbing it with your fingers. It is important to wash off any dirt in it. Continue to rub and wash the ragi 2-3 times, until the water runs clean (see image above)
- Soak the clean ragi in filtered water for 12 hours
- Drain the water after soaked
- Transfer the ragi to a muslin or cheesecloth
- Bring the ends together and place it on a colander or strainer. Place the strainer on a bowl to give room for any excess water to drip
- Place it in a warm and dark spot for germination (out of sunlight)
- After 12 hours, open the cheesecloth and sprinkle very little water
- Cover the ragi by bringing the sides of the cheesecloth together
- Let it sit in the warm spot again
- The next day, ragi will germinate and the sprouts will begin to grow
- Let it sit for another 2-3 days for the sprouts to grow
- Check every day and sprinkle very little water if the ragi is too dry
- You will have long sprouts by the end of 3rd or 4th day
To make the flour
- Spread the sprouted ragi on a tray or wide plate
- Sun-dry or air-dry it for 1-2 days or until it is fully dry and there is no moisture content (see tips section above)
- Grind the dried ragi in batches into a fine powder
- Pass through a sieve to remove any bits of the whole ragi
- Store in an air-tight container