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 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.
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Ragi Flour | Fingermillet Flour
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.
How to make Ragi Flour
1.Take 1/2 kg fingermillet in a bowl.
2.Pick out speck if any. You can even spread it on a plate and remove. Do in batches.
3.Discard the speck.
4.Add water rinse it well.
5.Drain water,discard it.
6.Rinse well, drain water until water is clear like this.
7.Drained water is clear.
8.When you see clear water while rinsing then you can stop rinsing.
9.Now soak in water.
10.Keep covered for atleast 8 hrs or even overnight.
11.Rinse it one more time. Then drain water completely.
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.
13.Close it tightly and set aside undisturbed for a day or atleast for 10 hours.
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.
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. 
16.Add to kadai and dry roast for 3-5 mins. I did it in 2 batches.
17.Spread it on a plate. Cool down completely.
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. 
19.Spread it on a plate, then cool completely later store in a clean dry jar. 
Homemade ragi flour ready!
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.
Nidhi
1 cup of rahi gives how much of flour
Sharmilee J
Around 1 cup or little more ragi flour