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Ragi Powder | Ragi Flour | Ragi Recipes

Ragi Powder also known as Ragi Flour can be made easily at home. Homemade Ragi Flour or Ragi Powder is a nutritious, whole-grain flour made by cleaning, drying, and grinding finger millet (ragi) at home. It has a light brown color, a slightly nutty aroma, and a mild earthy taste.
Prep Time3 days
Cook Time15 minutes
Total Time3 days 15 minutes
Servings5
AuthorSharmilee J

Ingredients

  • ½ kg fingermillet

Instructions

  • Take ½ 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

  • Cleaning - Always remove stones, husk, and dust from the ragi grains before washing.
  • Washing - Rinse the grain 2–3 times in clean water to remove any dirt.
  • Sprouting - Soak for 8 hours then rinse once again. Then drain water completely and add it to hot box for sprouting. I left it only for small sprouts, if you leave longer the sprouts will be longer.
  • Drying - Sun dry well until no moisture is there.
  • Roasting - Make sure to dry well before roasting and grinding. There should be no moisture while grinding else the ragi flour might get spoiled soon.
  • Grinding - If it is a small batch you can grind it at home in mixer itself.
  • Sieving - You can sieve ragi flour using a fine sieve. Then collect the coarse particles and again grind it along with next batch.
Nutrition Facts
Ragi Powder | Ragi Flour | Ragi Recipes
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.
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