Sprouted ragi flour is made from finger millet that has been soaked, germinated, and then dried and ground into a fine powder. This nutrient-rich flour is packed with protein, fiber, and essential minerals like calcium and iron, making it a healthy choice for a variety of recipes. Its nutty flavor adds depth to dishes, making it ideal for both sweet and savory preparations.
Sprouted ragi flour can be used to create delicious pancakes or dosas by mixing it with water, spices, and your choice of vegetables. For baking, substitute up to 25% of regular flour in recipes like muffins or bread to boost nutrition without compromising flavor. You can also cook it with water or milk to make a hearty porridge, sweetened with honey or fruit for a wholesome breakfast.
Q. What are the health benefits of sprouted ragi flour?
A. It’s high in protein, fiber, calcium, and iron, promoting bone health and aiding digestion.
Q. How is sprouted ragi flour different from regular ragi flour?
A. Higher nutrients and improved digestibility due to sprouting.
Q. Is sprouted ragi flour gluten-free?
A. Yes, sprouted ragi flour is naturally gluten-free, making it suitable for those with gluten sensitivities.
Q. Is sprouted ragi flour suitable for babies?
Yes, it's nutritious and easily digestible; consult a pediatrician first.
