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    You are here: Home / Sharmis Passions / Ragi Flour | Fingermillet Flour

    Ragi Flour | Fingermillet Flour

    January 28, 2021 by Sharmilee J 2 Comments

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    Ragi Flour is made by soaking and making sprouted ragi then roasted to make fingermillet flour at home using mixie. Sprouted fingermillet flour how to make pictorial. homemade ragi flour

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    Homemade Ragi Flour Recipe with step by step pictures and video. Sprouted fingermillet flour at home using mixie.

    Ragi or fingermillet is very nutritious and it is always said that the nutrition doubles up when any millet or bean is sprouted. I agree it takes time and effort to make homemade flours but I tell you, after making am sure you will feel content, happy and will never look back at storebought flours.

    Ragi is an easily digestable millet hence its first started solids for babies. Ragi is very good especially for kids and elders and no wonder its the first grain introduced to babies.

    Generally there are 2 methods for makeing fingermillet flour at home :

    Method 1 : (Elaborate) – This is the method I have shared here which takes little longer but worth the time and effort. In this method to begin with we first pick out all the specks if any then rinse the millet well until the water is clear then soak for a day, drain water completely then sprout it for a day or so. Then we sundry until completely dry, then roast in kadai and finally powder it.

    Method 2 : (Quick) – This method comes handy when you have no soaking or sprouting time. Remove speck, rinse the millet well then drain water completely. Sun dry well finally roast and powder it.

    The first method is nutritious as the millet is sprouted. You can use fingermillet flour for a lot of recipes.

    Storage :

    Keeps well in room temperature for about 3 months. You can extend shelf life by storing in fridge, in fridge it keeps well for about a year also.

    Similar recipes:

    • Ragi porridge
    • Fingermillet kheer
    • Ragi recipes
    • Instant ragi dosa
    • Ragi idli

    homemade ragi flourPin

    If you have any more questions about this Ragi Flour Recipe  do mail me at [email protected]
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    Tried this Ragi Flour Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Ragi Flour | Fingermillet Flour

    Ragi Flour is made by soaking and making sprouted ragi then roasted to make fingermillet flour at home using mixie. Sprouted fingermillet flour how to make pictorial.
    Prep Time3 d
    Cook Time15 mins
    Total Time3 d 15 mins
    Servings2 cups
    AuthorSharmilee J

    Ingredients

    • 1/2 kg fingermillet

    Instructions

    • Take 1/2 kg finger millet in a bowl.
    • Pick out speck if any. You can even spread it on a plate and remove. Do in batches.
    • Discard the speck.
    • Add water rinse it well.
    • Drain water, discard it. Rinse well, drain water until water is clear.
    • When you see clear water while rinsing then you can stop rinsing.
    • Now soak in water.
    • Keep covered for atleast 8 hrs or even overnight.
    • Rinse it one more time. Then drain water completely.
    • Add the millet to a hot box, spread it. You can even tie in a cloth, squeeze excess water and keep it in a colander. Hot box makes sprouting faster.
    • Close it tightly and set aside undisturbed for a day or atleast for 10 hours.
    • This is the tiny sprout I got after 10 hours. If you wish to get longer sprouts then you can rest for one more day but make sure the millet does not get spoiled.
    • Spread it in a plate to a thin layer so that it gets dried easily. Sun dry for a day or two. Make it a thin layer otherwise it takes time to get dried.
    • Add to kadai and dry roast for 3-5 mins. I did it in 2 batches.
    • Spread it on a plate. Cool down completely.
    • Finally powder it until fine.Do it in batches to avoid heating of mixie which will in turn create moisture. I wouldn't recommend sieving. But if you wish you can sieve it if the flour is very coarse.
    • Spread it on a plate, cool completely then store in a clean dry jar.
    • Homemade ragi flour ready!

    Video

    Notes

    • If you sieve the flour make sure to use fine sieve. Then collect the coarse particles and again grind it along with next batch.
    • Use good quality millet so buy from a trusted source.
    • If you feel there is no speck / dirt in the millet then you can even roast it directly. I have heard my friends do this.
    Nutrition Facts
    Ragi Flour | Fingermillet Flour
    Amount Per Serving (125 g)
    Calories 820 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 28mg1%
    Potassium 1020mg29%
    Carbohydrates 180g60%
    Protein 18g36%
    Calcium 860mg86%
    Iron 10mg56%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Ragi Flour

    1.Take 1/2 kg fingermillet in a bowl.take millet

    Pin

    2.Pick out speck if any. You can even spread it on a plate and remove. Do in batches.pick out speckPin

    3.Discard the speck.homemade ragi flourPin4.Add water rinse it well.discard speckPin

    5.Drain water,discard it.drain waterPin

    6.Rinse well, drain water until water is clear like this.rinse wellPin

    7.Drained water is clear.clear drained waterPin

    8.When you see clear water while rinsing then you can stop rinsing.clear waterPin

    9.Now soak in water.soak in waterPin

    10.Keep covered for atleast 8 hrs or even overnight.keep coveredPin

    11.Rinse it one more time. Then drain water completely.rinse and drainPin

    12.Add the millet to a hot box, spread it. You can even tie in a cloth, squeeze excess water and keep it in a colander. Hot box makes sprouting faster.homemade ragi flour add millet to hotboxPin

    13.Close it tightly and set aside undisturbed for a day or atleast for 10 hours.homemade ragi flour closePin

    14.This is the tiny sprout I got after 10 hours. If you wish to get longer sprouts then you can rest for one more day but make sure the millet does not get spoiled. Half of homemade ragi flour is done here.homemade ragi flou sproutsrPin

    15.Spread it in a plate to a thin layer so that it gets dried easily. Sun dry for a day or two. Make it a thin layer otherwise it takes time to get dried. spread on a platePin

    16.Add to kadai and dry roast for 3-5 mins. I did it in 2 batches.add to kadaiPin

    17.Spread it on a plate. Cool down completely.cool completelyPin

    18.Finally powder it until fine.Do it in batches to avoid heating of mixie which will in turn create moisture. I wouldn’t recommend sieving. But if you wish you can sieve ragi flour if the flour is very coarse. powder itPin

    19.Spread it on a plate, then cool completely later store in a clean dry jar. homemade ragi flour readyPin

    Homemade ragi flour ready!

    homemade ragi flourPin

    Expert Tips

    • If you sieve the ragi flour make sure to use fine sieve. Then collect the coarse particles and again grind it along with next batch.
    • Use good quality millet so buy from a trusted source.
    • If you feel there is no speck / dirt in the millet then you can even roast it directly. I have heard my friends do this.
    • You can even give to a nearby mill and grind the flour.

    homemade ragi flourPin

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    Filed Under: Homemade at SharmisPassions, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. Nidhi

      February 02, 2022 at 7:34 pm

      1 cup of rahi gives how much of flour

      Reply
      • Sharmilee J

        February 15, 2022 at 6:04 pm

        Around 1 cup or little more ragi flour

        Reply

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