Recipe for Ragi Flour using Ragi Powder | Recipes using Ragi Flour | Recipes with Ragi Powder
Learn how to make homemade ragi flour with this easy recipe using step-by-step instructions, pictures, and a video. The flour is made by soaking and sprouting ragi, then roasting and grinding it at home. Follow along with the step-by-step pictures and video to make your own homemade ragi flour.
Ragi powder is Ragi as it is popularly known in kannada is fingermillet in english, kezhvaragu or keppai in tamil, ragulu in telugu, mandika in hindi and nachani in marathi etc. Homemade ragi powder is nutritious and is super beneficial too.
About Ragi Flour
Reworded: Finger millet, also known as ragi, is highly nutritious and it is believed that the nutritional value increases when sprouted. Although it may require some time and effort to make homemade flour, I assure you that the satisfaction and happiness you feel after making it will outweigh any store-bought options.
Ragi, a type of millet, is known for its high digestibility, making it a popular first solid food for infants. This grain is also highly beneficial for both children and older individuals, making it a common choice for introducing solids to babies.
This homemade sprouted ragi can be used for babies, toddlers, and kids. While it may require more effort to make the ragi powder, it can be very useful when a recipe calls for ragi flour.
Finger millet / Ragi
Select the whole grain variety of finger millet, commonly known as Ragi in Kannada, that can be readily found in stores.
Ragi Powder Video
Ragi Flour – 2 Methods
There are typically two approaches to producing homemade finger millet flour:
- 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.
- Alternative Method 2: (Efficient) – This technique is useful when there is limited time for soaking or sprouting. Eliminate any impurities, thoroughly wash the millet, and fully drain the water. Dry it under sunlight, then roast and grind into a powder.
Ragi Recipes
- Ragi Modak | Finger Millet Modak
- Ragi Pakoda | Fingermillet Fritters
- Ragi Cookies
- Ragi Kheer
- Ragi Mudde | Ragi Kali
- Ragi Pudding | Ragi Chocolate Pudding
- Ragi Poori
- Ragi Ladoo
More Ragi Recipes
Step-by-Step Guide to Making Ragi Flour
Put 1/2 kg of finger millet in a bowl.
Remove any specks by spreading them on a plate and removing them in batches.
3.Discard the speck
Add water and rinse thoroughly, repeating the process 2-3 times.
Remove the water and dispose of it.
6. Thoroughly rinse and drain until the water runs clear, like this.
The water that has been drained is transparent.
Once the water runs clear while rinsing, you may discontinue the rinsing process.
Next, submerge in water.
Ensure to stay covered for a minimum of 8 hours, or possibly overnight.
After washing it again, drain all the water completely.
Place the millet in a heated container and spread it out. You can also wrap it in a cloth, remove any excess water, and store it in a colander. Using a heated container speeds up the sprouting process.
13. Securely seal the container and leave it untouched for a day, or a minimum of 10 hours. You may opt to wrap it in muslin cloth for germination.
After 10 hours, I obtained a small sprout. If you desire longer sprouts, you can let it rest for an additional day, but be careful not to let the millet spoil.
Spread the mixture onto a plate in a thin layer to allow for quick drying. Leave it to dry in direct sunlight for one day. For faster drying, ensure the layer is thin and the weather is hot with strong sunlight.
I roasted the kadai for 5 minutes by adding it and drying it. I performed this process in two separate batches.
Spread the mixture onto a plate and allow it to cool completely.
Lastly, continue grinding until it reaches a fine texture. It is advisable to do this in smaller portions to prevent the mixie from getting too hot, which can result in moisture. However, if desired, you can sift the ragi flour if it is too coarse. Personally, I do not sift it.
Spread the mixture onto a plate and allow it to cool completely before transferring it to a clean, dry jar for storage.
The preparation of homemade sprouted ragi flour is complete!
Expert Tips
- When sifting ragi flour, be sure to use a fine sieve. Afterwards, gather the larger particles and grind them with the next batch.
- Be sure to thoroughly dry before roasting and grinding. Ensure there is no moisture during grinding to avoid spoiling the ragi flour.
- If you don’t see any impurities in the millet, you can roast it without any preparation.
- After roasting, you can donate the flour to a nearby mill for grinding.
Storage
It remains preserved at room temperature for approximately three months. By refrigerating it, the shelf life can be prolonged to about a year.
FAQS
Why is it necessary to germinate ragi?
Growing sprouts and doubling their nutritional value. Sprouted flour, when ground into a powder, is easily digested, making it a great option for babies and children.
What is the required amount for sprouting ragi?
I only allow the sprouting process to begin once the white stem begins to appear, which usually takes around 10 hours. You can also let it sprout for an entire day.
Is it possible for me to skip the sprouting process?
You are able to skip the sprouting step. Simply wash the millet, drain it thoroughly, let it dry in the sun, and then roast and grind it into a fine powder.
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Ragi Powder | Ragi Flour | Ragi Recipes
Ingredients
- 1/2 kg fingermillet
Instructions
- Measure out 1/2 kg of finger millet and place it in a bowl.
- Search for any specks. You can also scatter them on a plate and eliminate. Complete in groups.
- Discard the speck.
- Rinse thoroughly with water.
- Pour out the water and get rid of it. Rinse thoroughly, continue draining until the water runs clear.
- If the water is clear while rinsing, you can stop rinsing.
- Please submerge in water.
- Make sure to stay covered for a minimum of 8 hours, or even overnight.
- Repeat the rinsing process. Afterwards, ensure that all water is drained out.
- Place the millet into a heated container and spread it out. You can also wrap it in a cloth, squeeze out any extra water, and leave it in a colander. Using a hot box will speed up the sprouting process.
- Seal it securely and leave it undisturbed for a full day or at least 10 hours.
- After 10 hours, I obtained a small sprout. If you want a longer sprout, you can wait one more day, but be careful not to let the millet spoil.
- Spread the mixture onto a plate in a thin layer to facilitate quick drying. Allow it to dry in the sun for one to two days. Be sure to spread it thinly to speed up the drying process.
- Include in the task and toast without oil for 3-5 minutes. I completed this step in two separate portions.
- Spread it onto a plate and allow it to cool down completely.
- Grind the mixture into a fine powder in batches to prevent the mixie from overheating and creating moisture. Sieving is not necessary, but can be done for very coarse flour if desired.
- Transfer it to a plate, allow it to cool completely, and then place it in a clean and dry jar for storage.
- I have made ragi flour and it is now ready!
Video
Notes
- When sifting ragi flour, be sure to use a fine sieve. Afterwards, gather the larger particles and grind them with the next batch.
- Ensure thorough drying before roasting and grinding. Moisture must be avoided during grinding to prevent spoiling of the ragi flour.
- If you do not see any impurities in the millet, you may roast it directly.
- After roasting, you can donate the flour to a mill nearby and have it ground.
Nutrition
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