Before we look at how To Make Ragi Sprouts you must be wondering why to sprout Ragi or can it be sprouted? Well, being a seed it can very well be sprouted, it sprouts beautifully and in much less time than legumes.
Ragi sprouts are not only much more nutritious but these are beautiful to look at! Chocolate coloured Ragi with white sprouts looks very tempting, something like an artwork.
In this post, I am sharing how to make Ragi sprouts and along with that also sharing as to why to sprout Ragi and then most importantly, how to use that sprouted Ragi. No specific recipe is there but definitely an interesting and knowledgeable read. Hope you will like it.
Why Sprout Ragi?
Ragi or Finger millet is an extremely nutritious millet seating on the topmost pedestal of millets then what is the need to sprout it? Sprouting increases the nutrients that is well known. Let us see how sprouting makes Ragi more nutritious. For this, first, have a look at the nutritional profile of all the millets in the chart below:
Nutritional Profile of Millets
A look at the above chart clearly shows how ragi is rich in calcium. 344 mg in just 100 g! No other millet is nearby also. And imagine when this figure multiplies by 20 then what? It means 6880 mg or 6.8 g in every 100 g. And this increase happens just when you sprout Ragi.
Let’s have a look at the benefits of sprouting Ragi:
- Increase in calcium by 20%
- Increase in iron by 10%
- Vitamin B12: Sprouted ragi naturally contain B12 in it! We, the vegetarians have very limited options to consume B12 and thus its deficiency in vegetarians is very common.
- Reduction in antinutrients like phytic acid.
- Lower GI in sprouted ragi: Proportion of protein and fiber increases and that of starch decreases in sprouted ragi, and its overall impact is that sprouted ragi has a lower GI than the non-sprouted ones.
- Easy digestion: Sprouting 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. You can read about the benefits of sprouted ragi .here
How To Sprout Ragi?
Ragi whole is sprouted just like any other legumes or grains. First of all, it is rinsed and washed properly by changing water several times so as to get rid of dust and debris if any in it. Thereafter, it is soaked. As I always say, good sprouting depends to a great extent on soaking. You need to soak it for at least 8 to 12 hours. Ragi is so small in size that even after soaking there may not be any major difference in size, like moong beans or other grains, but it does make a difference.
After that, it is left in a colander or tied in a cloth and left overnight or for 2 or 3 days. Longer the duration, bigger the sprouts. But it starts its germination process after about eight hours and you can see small sprouts coming from it after 12 hours only.
Points to remember while sprouting:
- Should be well soaked.
- Should keep it in a dark and warm place for sprouting, like inside an oven or microwave.
- Should be moist. If completely dry then there will not be any germination.
Step By Step Pics Showing How To Sprout Ragi
Rinse ragi whole in freshwater several times and soak Ragi for at least 8 hours.
Drain all the water and leave it in a colander or tie it in a muslin cloth. You can use a handkerchief also. If using a cloth, you need to hang it somewhere so that excess water drips off. Instead of this there is an easy way. Keep the ragi tied cloth in a colander and keep the colander over a bowl. Doing this way will ensure that water, if any drips off.
Keep this colander in a warm and dark place. Microwave oven is the best place to do so. Leave it for 8 to 10 hours.
Open the cloth and check Ragi sprouts. If very small, sprinkle little water and again leave it to germinate.
Repeat this process 2 or 3 times till ragi is sprouted well.
Use your sprouted ragi for whatever purpose you intend to.
How To Use Sprouted Ragi?
Though there may be many others, but I am sharing three ways I have used sprouted ragi for. these three are:
- Sprouted Ragi Salad
- Sprouted Ragi Cutlet (No potatoes)
- Sprouted Ragi Flour
How To Make Sprouted Ragi Flour
Ragi flour made from sprouted ragi is full of nutrition and extremely good for digestion. This flour is especially good for babies and is therefore used for making porridge for them. You can use this flour just like normal ragi flour for making porridge or pancakes or muffins or bread. Sharing here my method of making Sprouted ragi flour.
- For this, spread the sprouted ragi on a cloth and let it dry completely. You can dry it in sunlight or under the fan. If keeping it under sunlight then cover it with some mesh to protect it from dust and from birds too. I dried it under the fan on my dining table only.
- Let it dry for a day or two. If not able to dry it fully, like in cold weather, then dry roast it in a wok on gas stove for few seconds.
- When completely dry, grind it to a fine powder.
- After grinding, pass it through a sieve so as to get separate any bigger particles in it. Grind those bigger ones again and add to the powder.
- Store it in an airtight container in the refrigerator.
- I made very little quantity of it so I managed to grind in my grinder only.
Sprouted Ragi Cutlet
(Will soon share the recipe too)
This post is a part of #BlogchatterA2Z 2020.
I hope you have liked this method of making how to sprout ragi. I would love to have your views regarding this.
Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on Facebook Pinterest Twitter Instagram(#samirasrecipediary) too. for latest recipe updates. Thank you!