This is slow-made ragi flour, sprouted for better digestion and deeper nourishment.
Made from finger millet that’s been soaked, sprouted, dried, and then finely milled in small batches, this flour is easier to digest and packed with nutrition. Sprouting helps unlock more of its natural goodness - especially calcium, iron, protein, and fiber.
It has a mild, nutty flavour that adds depth to both sweet and savoury recipes. Use it for rotis, porridges, dosas, laddoos, or healthy bakes - it blends in easily and brings quiet nourishment to everyday meals
Naturally gluten-free and made without shortcuts, it’s also a popular choice for young children and infants, especially in porridges and early solid foods.
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.
