Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
What Is Ragi?
Ragi, or finger millet, is a gluten-free, nutrient-rich millet and staple food of South India. Since it is very easily digestible it can be given to infants above six months of age as well as elderly people who may have digestion issues. And since it is gluten free, it is a boon for those with gluten allergy or sensitivity.
The process of making flour from ragi (as well as other millets) is a bit different from that of making flour from wheat. Here is a step-by-step guide to converting ragi to ragi atta (flour) at home.
You can prepare chapati, paratha, idli, dosa, pudding and much more with ragi flour.
Do try and share your experience.
|Prep time||Cook time||Ready in||Yields|
10 hours 10 min
- 250 grams ragi (finger millet)
- water as needed
- Wash the ragi a few times until the water runs clear.
- Spread the washed ragi on a thick cotton cloth. Set out in the sun to dry. In the evening, let it dry under a fan.
- When completely dry, roast it on low heat for 2-3 minutes to dry out any extra moisture it may have retained.
- Transfer the ragi to a plate and let it cool down completely.
- Grind to a powder; then sift it through a fine sieve. Regrind the thick particles and sift again.
- Let the ragi flour cool down completely, then store it in an airtight container. It will keep well for 1-2 months. Use as needed.
Homemade Ragi (Finger Millet) Flour Recipe
© 2021 Rajan Singh Jolly