Ariso Recipes
Homemade Sprouted Ragi Flour
Last update date: February 24, 2012
Step into the realm of Homemade Sprouted Ragi Flour. This dish is a delightful symphony of tastes and textures, featuring Ragi (Finger Millet). Beyond taste, it's fortifying your body with essential nutrients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.14 hours and 10 minutes
Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To make homemade sprouted ragi flour, begin by sprouting the ragi seeds. here's how you can do it:
2
Rinse the ragi seeds thoroughly under running water to remove any impurities.
3
Place the rinsed ragi seeds in a bowl and add enough water to cover them. let them soak overnight or for about 8 hours.
4
After soaking, drain the water and tie the ragi seeds in a clean cloth or muslin cloth.
5
Keep the tied cloth in a warm and dark place for 24 hours to allow the seeds to sprout. you can keep them in a basket or a covered container.
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