Ingredients for Making Sprouted Ragi Atta

• Whole Ragi- 500gm

Method for Making Sprouted Ragi Atta

1. Wash the whole ragi 4-5 times until the water runs clear.
2. Soak it for 8-10 hours.
3. Wash it once more after soaking, and tie it tightly in a muslin cloth, and it it sit in a dark place for 1-2 days.
4. Open up the cloth to see long sprouts of ragi, and spread it out on the same cloth, to dry for 1 full day.
5. Roast the ragi on a low flame in an open vessel until fragrant.
6. Now you can get it milled at a flour mill, or use your mixer to grind it in batches, to form a fine powder. For a finer powder, you can choose to sieve the flour.
7. Use this atta as you would use for any ragi recipe.