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Showing posts with label how to make ragi flour. Show all posts
Showing posts with label how to make ragi flour. Show all posts

Friday, November 1, 2013

How to make Ragi flour from germinated grains ?

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.

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