"Sprouted ragi develops vitamin C in the process of sprouting, therefore the iron in ragi becomes more bioavailable when consumed as sprouted ragi flour or ragi malt."
Finger millet contains important amino acids viz., isoleucine, leucine, methionine and phenyl alanine which are not present in other starchy meals.
It has the highest amount of calcium (344 mg %) and potassium (408 mg %). Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels.
Bring the edges of the towel and tie the grains loosely with the cloth.
Step 3: Place the cloth back in the colander. Keep a bowl to hold this colander. Place this in a dark place for 24-48 hours depending on the humidity or climatic conditions. In summer, 12-18 hours is enough.
Step 4: You can see ragi sprouts by end of 24-48 hours. Spread the cloth or transfer the sprouted grains to new cloth and spread the grains. Make sure the cloth is dry. Let the sprouted grains dry well. Powder it in a mill or in mixer grinder. Filter the ground powder in a muslin cloth. Resulting filtered powder is good for making porridge for babies.
Step 5: Choose a recipe from this blog and make yummy dishes out of the Ragi flour you made :)
Ragi Soup with Veggies