Ragi or Finger millet is a very nutritious whole grain. However if it is germinated before consumption, the nutrition contents increases manifold. Soaking the grains overnight and then allowing it to stand in a warm place with sufficient ventilation is no big task and even a novice can manage it.
I have detailed out the process for germinating Ragi grains at home and turning it into a vitamin and enzyme rich flour. Read on to get the steps right:
1. Wash and soak the Ragi grains overnight.
2. Drain all the water and spread the Ragi on a thin cloth put over a colander or any other vessel which allows excess water to escape.
3. Keep it in a warn place for 10-15 hours. Sprouts will show up.
4. Spread the germinated grains on a plate and allow to dry in the shade or diffused sunlight.
5. Once all the moisture evaporates, transfer the grains to a food processor. Grind it for a few seconds at a time while allowing sufficient standby time. The processor ( and the flour in turn) should not heat up as it destroys the vitamins and enzymes in the Ragi flour. ( If you have access to a flour mill, get it done there.)
6. Store the flour in a airtight container and use within 1 week. Refrigerate and use within 1 month.
I have detailed out the process for germinating Ragi grains at home and turning it into a vitamin and enzyme rich flour. Read on to get the steps right:
1. Wash and soak the Ragi grains overnight.
2. Drain all the water and spread the Ragi on a thin cloth put over a colander or any other vessel which allows excess water to escape.
3. Keep it in a warn place for 10-15 hours. Sprouts will show up.
4. Spread the germinated grains on a plate and allow to dry in the shade or diffused sunlight.
5. Once all the moisture evaporates, transfer the grains to a food processor. Grind it for a few seconds at a time while allowing sufficient standby time. The processor ( and the flour in turn) should not heat up as it destroys the vitamins and enzymes in the Ragi flour. ( If you have access to a flour mill, get it done there.)
6. Store the flour in a airtight container and use within 1 week. Refrigerate and use within 1 month.
