Sprouted Finger Millet (Ragi) Flour

Sprouted millet flours are easily digestible and the retention and absorption of nutrients is higher, making them suitable for the dietary needs of children and adolescents. The sprouted flours are flavourful and can be used to make rotis, laddus, chila or any other flour based dish. They are also suited to baking and making porridges for young children. Spouted ragi is an excellent source of calcium and supports bone strengthening and development.

Our sprouted flours are made in small batches to ensure freshness and best quality. 

How to use Sprouted Millet flours?

1. Use warm water to knead the dough and let sit for 10 – 15 minutes before making rotis. Being a gluten free flour, it may not puff up like wheat roti. Hand roll & cook well on both sides on a hot tava.
2. Alternatively, use equal amounts of water and flour. Bring the water to a boil, add the millet flour in boiling water, mix well and switch off flame. Cover the dough for 5-10 minutes. Take it out and knead it for another 5 minutes while still hot. This forms a cohesive dough and will roll easily giving soft gluten free rotis. Cook on a hot tava.
3. Make delicious ragi malt by mixing one tbsp of sprouted ragi flour in 1 glass water. Mix in room temperature water and then bring to a boil. Use this malt as a base for a delicious sweet drink with jaggery and cardamom or dilute with buttermilk, add salt, roasted jeera, dhaniya for a savory drink
4. Use as a porridge for young children
5. Make a hand rolled masala roti or use the flour in pancakes, dosa batter, laddus and any other recipe which calls for flour