Sprouted Ragi Flour

Sprouted ragi flour is a type of flour made from finger millet grains that have been soaked and allowed to sprout before being ground into a fine powder.

• Origin: Made from finger millet (also called ragi), a small grain commonly grown in Africa and Asia. 

• Sprouting process: The grains are soaked in water until they begin to sprout, enhancing their nutritional value by breaking down phytic acid which can inhibit mineral absorption. 

• Nutritional benefits: High in calcium, iron, fiber, protein, and various vitamins, making it a particularly good option for people with dietary restrictions or looking for a nutrient-rich flour. 

• Digestibility: Sprouting makes the flour easier to digest compared to regular ragi flour. 

• Culinary uses: Can be used to make rotis, dosas, pancakes, porridge, and other dishes.