How to sprout ragi and use it

Jan 29, 2021
By Mary Anthony
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HOW TO SPROUT RAGI AND USE IT

Ragi is considered a ‘superfood’ as it has approx. 10 times higher calcium content than other grains.

After sprouting ,there is an increase in calcium by 20% and iron by 10% . Sprouted ragi naturally contain B12 in it!

Sprouting ragi is a nutritious way to eat ragi. You can use ragi sprouts in many ways .

Ragi works as a great source of fiber when it comes to people trying for weight loss. It helps in controlling Diabetes in the body while ensuring that the person is healthy and strong. Not only this, Ragi prevents obesity, provides energy, improves digestion and averts chronic diseases.

INGREDIENTS

1 cup ragi
Muslin / cheese cloth

PREPARATION

Clean the ragi by picking any tiny stones etc.
Wash and rinse the ragi until the water runs clear.

METHOD

Soak the ragi in sufficient water overnight .

Drain the excess water and transfer to a muslin cloth .

*Remember that the cloth should not be too wet till dripping, nor be too dry.

Once the water drains out ,keep it in hot box.

Tie it up with all four corners and keep it undisturbed for another 12 hours for sprouting. After 12 hours, open the cloth carefully. You could see the tiny sprouts in ragi.

*sprouting depends on the constant and warmer temperature. If the weather is cold, you can keep this set up in an oven.

The next day , you will see tiny roots coming .

By second day it will be fully sprouted.

*Generally if the weather is hot or warm, then it will take approximately 12 hours. Since the weather in my place was cold, it took nearly 28 hours for the ragi to get well sprouted. So patiently wait and leave the tied up towel aside in a cool place till the ragi gets sprouted.

Use it for making salad / flour / cutlets / steam and add to any of your recipes etc

SWEET JAGGERY COCONUT RAGI SPROUTS – Steam the sprouts for 10 mins , add fresh coconut + jaggery and eat .

RAGI SPROUTS FLOUR – Sprouted ragi can be easily digested as dense protein are converted into easy amino acids. This is the reason, sprouted ragi flour is the most preferred option to feed babies.

After the first day of sprouting , transfer the sprouted ragi to a plate and sun dry it for 12 hours. After sun drying the ragi, dry roast the ragi in a pan in low flame for 5 minutes or until it’s toasted. Remove from the pan and cool it down. Take the roasted ragi to a dry mixer jar and blend it to a smooth powder. Sieve the powder well. Cool it down and store in an airtight container.

NOTES

Ragi should be well soaked.
For salads , steam the ragi sprout for 10 mins .
Keep it in a dark and warm place for sprouting, like inside an oven or microwave.
while sprouting it should be moist. If completely dry then there will not be any germination.