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!