How To Make Ragi Sprouts At Home
Sprouts are an excellent way to boost the nutritional value of any dish, and ragi sprouts are no exception. Known for its rich calcium, iron, and fiber content, ragi (finger millet) becomes even more nutritious when sprouted. This process enhances the protein and nutrient content, making it a powerhouse addition to recipes like Ragi Kanji or Sweet Ragi Malt. The sprouted ragi can also be used to make crispy ragi cutlets or dried and ground into a fine powder that can be used in baby food recipes. When prepared in this way, sprouted ragi flour is said to be gentler on the stomach, making it easier to digest.
In this simple guide, we’ll walk you through the process of sprouting ragi at home, so you can add this nutrient-packed ingredient to your meals and enjoy its full benefits.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi Seeds | 2 cups |
| Water | As required (for soaking) |
Preparation Time
| Prep Time | 10 minutes |
|---|---|
| Cook Time | None |
Instructions
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Soak the Ragi Seeds:
- Begin by thoroughly washing 2 cups of ragi seeds under running water to remove any impurities.
- After washing, place the ragi seeds in a bowl and cover them with enough water to submerge the seeds completely.
- Let the ragi seeds soak for about 6-8 hours or overnight. This soaking step softens the seeds, making them ready for sprouting.
-
Drain the Ragi Seeds:
- After the soaking time is over, drain all the water from the ragi seeds using a fine mesh sieve or colander.
- Spread the soaked ragi evenly on a wet cloth or muslin cloth. Make sure the cloth is not too soaked or dripping wet, but moist enough to maintain humidity.
-
Create a Warm Environment for Sprouting:
- Once the ragi is spread out on the cloth, fold the cloth over the seeds to create a small bundle.
- Place this bundle in a warm spot in your home. Ideally, it should be in a warm, dark corner where it can remain undisturbed.
- If the weather is cold and you need a warmer environment, you can use an oven. Preheat the oven to 120°C (250°F) for 3 minutes. Then, turn off the oven and place the bundled cloth inside. Leave the oven door closed and let the ragi sprout undisturbed for about 4 hours.
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Wait for the Sprouts to Emerge:
- After about 4 hours, check the ragi seeds. You should notice tiny white sprouts emerging from the seeds, indicating that the sprouting process is complete.
- If you don’t see sprouts yet, you can let the cloth bundle rest for another couple of hours in a warm place.
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Dry the Sprouted Ragi:
- Once your ragi has sprouted, you can either use the sprouts fresh in dishes like ragi cutlets or ragi salad, or you can dry them to store for later use.
- To dry the ragi, spread the sprouted seeds in a single layer on a clean surface or tray, ideally in a shaded area under the sun. Let them dry for 1-2 hours.
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Grind into Flour (Optional):
- Once the sprouted ragi is dry, you can grind it into a fine powder using a blender or flour mill.
- This sprouted ragi flour can be used to prepare ragi malt for babies or incorporated into a variety of recipes that call for ragi flour. The flour is believed to be easier to digest than non-sprouted ragi.
Benefits of Sprouted Ragi:
- Improved Nutritional Content: Sprouting increases the protein content of ragi, enhancing its digestibility and nutritional profile.
- Easier to Digest: The sprouted version of ragi is softer on the stomach, making it suitable for all ages, including babies.
- Versatility: You can use sprouted ragi in numerous recipes—whether you’re preparing traditional Indian dishes like ragi cutlets, making a soothing ragi porridge, or creating healthy snacks.
Sprouting ragi at home is a simple process that adds immense value to your meals. The effort involved is minimal, and the benefits are well worth it, especially for those looking to incorporate more nutritious grains into their diet. Enjoy the process of sprouting and use the fresh or dried ragi sprouts in a variety of wholesome, delicious dishes!
