Sprouted ragi (finger millet) is ragi that has been soaked, germinated, and dried before being ground into flour. This traditional process activates enzymes, breaks down anti-nutrients, and unlocks the grain’s full nutritional potential
Nutritional Highlights
- High in calcium – excellent for bone health, especially for children and elders
- Rich in iron and protein – supports haemoglobin levels and muscle development
- Loaded with dietary fiber – aids digestion and keeps you full longer
- Contains antioxidants and phenolic compounds – helps fight oxidative stress
- Gluten-free – safe for those with gluten intolerance or celiac disease
Ideal for All Ages
- Babies and toddlers: Used as a weaning food due to its gentle digestibility
- Women: Supports calcium and iron needs during pregnancy and menstruation
- Elders: Promotes bone strength and regulates blood sugar levels
Culinary Uses
- Porridge, laddoos, pancakes, dosa, malt drinks, and multigrain mixes
- Often blended with other sprouted grains, pulses, and dry fruits for enhanced taste and nutrition
Why Sprouting Matters
Sprouting improves:
- Digestibility – breaks down complex starches and proteins
- Nutrient absorption – reduces phytic acid, which blocks mineral uptake
- Flavor and texture – gives a mild, nutty taste and smoother consistency
