To make sprouted ragi flour at home, one needs lot of patience since it is quite a lot of work. The entire process of sprouting and making the flour takes around 3 days. But then the benefits are immense especially for babies and toddlers. Helps to gain good weight, stronger bones, stronger teeth and helps to prevents iron deficiency, if used correctly. Here is a detailed post on how to introduce ragi to babies and also try this delicious apple ragi. you can also check this detailed baby food chart for 6 months old babies. you can also check this food chart for 8 months old babies. Why the nutrients in ragi are easily absorbable?Our body needs vitamin D to absorb calcium from food. Along with calcium there is also vitamin D in ragi, hence calcium from this little grain is absorbed better. During the soaking and sprouting process, the levels of vitamin C increase, which helps to absorb iron content as well. Why ragi is sprouted?sprouting increases the overall nutritional values.sprouted flour is easily digestible on sensitive tummies. It is highly recommended to use sprouted ragi flour for babies and toddlers. Is sprouting ragi easy?Sprouting might have been easy for some lucky folks. I have seen people sprouting them so easily hanging them in a window sill or just leaving them in a colander. But it isn’t easy always and they may not sprout at all. We have been successfully sprouting them by tying in a cloth and then moving it to a dark place. Why did my ragi not sprout?Finger millet is either from the recent harvest under 3 months old or is a very old stock or aged grains.They do not sprout if not soaked enough.Could be due to climatic conditions. Note that wet season or rainy season may not be the right time to sprout and make the flour. finger millets tend to turn moldy especially in places like Bangalore during the wet season.
