Description

   How many of you know Ragi is considered a superfood? Sprouted ragi flour is made from crushing sprouted finger millet whole grains. Finger millet is a small, nutrient dense grain. Sprouting the finger millet grains before grinding them into flour has several benefits. It helps to break down the natural phytic acid in the grains, which can enhance the absorption of nutrients in the body. Sprouting also increases the availability of certain vitamins and minerals, such as vitamin C and iron. Additionally, sprouted grains are believed to be easier to digest than non-sprouted grains.

       Sprouted Ragi Flour is a popular ingredient in Indian cuisine, where it is used to make a variety of dishes, including chapatis, dosas, pancakes and porridges. Also used to make cakes, cookies, breads etc. It is a gluten-free and vegan-friendly flour, making it a suitable option for those with dietary restrictions. It is also a good source of fibre, protein, and essential amino acids, making it a nutritious addition to a healthy diet.

How we prepare? 

       First quality finger millets are cleaned well and soaked overnight. It is then allowed to sprout for about 2 days till it gets completely sprouted. After that the sprouted finger millets are sun dried thoroughly and finally powdered to perfection. No added colours or preservatives.