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Ragi Powder | Ragi Flour | Ragi Recipes

Ragi Powder Recipe or Ragi Flour Recipe - Learn to make homemade ragi flour with easy step and step pictures and video. It is made by soaking and making sprouted ragi then roasted and grinded to make ragi flour at home using mixie. Homemade Ragi Flour Recipe with step by step pictures and video is given here.
Prep Time3 days
Cook Time15 minutes
Total Time3 days 15 minutes
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 ragi flour make sure to use fine sieve. Then collect the coarse particles and again grind it along with next batch.
  • Make sure to dry well before roasting and grinding. There should be no moisture while grinding else the ragi flour might get spoiled soon.
  • If you feel there is no speck / dirt in the millet then you can even roast it directly.
  • You can even give to a nearby mill after roasting and grind the flour.
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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