After knowing all those nutritious benefits of ragi, I started making my own sprouted millet flour at home. Here is the procedure for sprouting and grinding the finger millet. This ragi flour can be used in making porridge for babies, adults, cakes, pudding & so on.....
Ingredients :
- Ragi (Finger Millet) - 1 cup
Method :
1. Wash and soak the finger millet overnight.
2. Next day, drain the water completely and spread it on a clean cloth. Just bring the ends of the cloth together and close it on top of it. Let it sit for 10 hours.
3. Small sprouts will start appearing on ragi. Give it another 10 hours, if you want longer sprouts.
4. Now spread it on a clean cloth and dry them completely.
5. Once it dries, roast the millet over a medium flame until you smell an aroma. Allow it to cool completely.
6. Grind them to fine powder either in food mill or at home in food processor.
Store them in air tight container.
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