Sprouted Ragi Flour

Ingredients  2 cups ragi Filtered water

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. Soak the ragi in filtered water for 12 hours

Transfer the ragi to muslin or cheesecloth

Bring the ends together and place it on a colander or strainer

Place it in a warm and dark spot for germination (out of sunlight). After 12 hours, open the cheesecloth and sprinkle very little water.

Ragi will germinate and the sprouts will begin to grow

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

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

Grind the dried ragi in batches into a fine powder

Pass through a sieve to remove any bits of the whole ragi