The whole grains of sprouted ragi are crushed to create sprouted ragi flour. When compared to regular ragi flour, sprouted ragi flour, also known as sprouted finger millet flour, offers higher levels of protein, dietary fiber, and improved iron bioavailability.

Porridge, rotis, dosa, puttu, and other foods can all incorporate ragi, a dense source of fiber, into a daily diet. Because of its high nutritional content, ragi is a fantastic vegan, gluten-free source of protein and a suitable infant food.  

Benefits:

The advantages of sprouted ragi flour extend well beyond simple dietary benefits.

 Locally referred to as ragi, finger millet is a traditional Indian crop that ranks sixth among the major cereals.

It is ideal for people with gluten intolerance, including celiac disease, and is very nutrient-dense and easily digested.

The digestibility and healthpromoting qualities of sprouted ragi flour make it a popular weaning food for babies in southern India.