Ragi Flour Recipe – Authentic Finger Millet Powder for Indian Cooking

Last Updated on 4 months by Neha Deshmukh

Ragi Flour Recipe – Authentic Finger Millet Powder for Indian Cooking

Hey everyone! If you’re looking to add a superfood to your diet, you’ve come to the right place. I’m so excited to share my recipe for homemade ragi flour (also known as finger millet flour). It’s a bit of a process, but trust me – the flavour and health benefits are so worth it. I first started making this when I wanted to ensure my family was getting the most nutritious ingredients possible, and now I can’t imagine going back to store-bought!

Why You’ll Love This Recipe

This ragi flour recipe isn’t just about making flour; it’s about connecting with a tradition. Ragi has been a staple in Indian diets for centuries, especially in South India. It’s naturally gluten-free, packed with calcium, iron, and fibre, and has a lovely, slightly sweet flavour. Making it at home lets you control the quality and freshness, and honestly, it tastes so much better than anything you can buy in a store.

Ingredients

• ½ kg fingermillet (ragi)

Ingredient Notes

Let’s talk ragi! This tiny grain is a powerhouse of nutrition. It’s fantastic for bone health, helps regulate blood sugar, and keeps you feeling full for longer.

There are different types of ragi available – red ragi, white ragi, and even black ragi. Red ragi is the most common and has a slightly earthy flavour. White ragi is milder and often used for babies and those new to ragi. I personally prefer red ragi for its robust flavour and vibrant colour.

When sourcing ragi, look for good quality grains that are clean and free from any impurities. You can usually find it at Indian grocery stores, health food stores, or online.

Step-By-Step Instructions

Okay, let’s get started! This takes a few days, but it’s mostly hands-off time.

1. Rinse the Ragi: First, pour the ½ kg of ragi into a large bowl. Rinse it really well under cold water, about 3-4 times, until the water runs clear. This removes any dust or impurities.
2. Soak it Up: Now, cover the rinsed ragi with plenty of fresh water and let it soak for at least 8 hours, or even overnight. Soaking helps to soften the grains and makes them easier to sprout.
3. Sprout Time: Drain the soaked ragi completely. Transfer it to a sprouting container or a colander lined with a damp cloth. Keep it in a warm place for 10-24 hours, rinsing it 2-3 times a day. You’ll start to see tiny sprouts emerging – that’s what we want!
4. Sun-Dry the Sprouts: Spread the sprouted ragi thinly on a clean plate or tray. Sun-dry it for 1-2 days, turning it occasionally, until it’s completely dry and feels crisp to the touch. This is crucial to prevent mold.
5. Roast to Perfection: Once the ragi is completely dry, it’s time to roast it. Heat a heavy-bottomed pan or skillet over low heat. Dry roast the ragi in batches for 3-5 minutes, stirring constantly. You’ll start to smell a lovely, nutty aroma. Be careful not to burn it!
6. Grind it Fine: Let the roasted ragi cool completely. Then, transfer it to a mixer or flour mill and grind it into a fine powder. You might need to do this in batches depending on the size of your mixer.
7. Store it Right: Finally, transfer the homemade ragi flour to an airtight container. Store it at room temperature for up to 3 months.

Expert Tips

• Sprouting Success: Make sure to rinse the ragi regularly during sprouting to prevent it from becoming slimy.
• Drying Dilemmas: If you live in a humid climate, sun-drying might take longer. Ensure the ragi is completely dry before roasting to avoid mold.
• Roasting Right: Keep the heat low while roasting. You want to dry the ragi further and enhance its flavour, not burn it.

Variations

• Oven Drying: Don’t have enough sunshine? You can dry the sprouted ragi in an oven at the lowest temperature (around 60°C or 140°F) for several hours, spreading it thinly on a baking sheet.
• Dehydrator Delight: A food dehydrator works wonderfully for drying ragi! Follow the manufacturer’s instructions for grain drying.
• Roast Time Tweaks: For a slightly coarser flour, reduce the roasting time. For a more intense flavour, roast it a little longer, but watch it carefully!
• Different Ragi Types: Feel free to experiment with different varieties of ragi – each one will give your flour a unique flavour profile.

Serving Suggestions

Now for the fun part – using your homemade ragi flour! Here are a few ideas:

• Ragi Dosa: A classic! [Link to Ragi Dosa Recipe]
• Ragi Roti: A healthy and delicious flatbread. [Link to Ragi Roti Recipe]
• Ragi Porridge: Perfect for a nutritious breakfast.
• Ragi Cakes & Muffins: Add a unique flavour and texture to your baked goods.
• Ragi Idli: A healthy twist on a South Indian favourite.

Storage Instructions

To keep your ragi flour fresh and prevent infestation:

• Store in an airtight container.
• Keep it in a cool, dry place away from direct sunlight.
• Properly dried and stored ragi flour can last up to 3 months.

FAQs

Q: What are the health benefits of ragi flour?

A: Ragi flour is incredibly nutritious! It’s a great source of calcium, iron, fibre, and antioxidants. It’s also gluten-free and has a low glycemic index, making it suitable for people with diabetes.

Q: Can I skip the sprouting process? What will be the difference?

A: You can, but sprouting increases the bioavailability of nutrients in ragi. It also makes the flour easier to digest. The flour will still be nutritious without sprouting, but it might be slightly less digestible.

Q: How do I know if the ragi is completely dry before roasting?

A: The ragi should be crisp to the touch and snap easily when broken. There should be no moisture at all.

Q: What is the shelf life of homemade ragi flour?

A: Properly stored, homemade ragi flour will last for up to 3 months.

Q: Can I use a traditional stone grinder (chakki) instead of a mixer/mill?

A: Absolutely! A stone grinder will give you an even finer and more authentic texture. It’s a bit more work, but many people swear by it.

Enjoy making your own ragi flour! Let me know in the comments how it turns out for you. Happy cooking!