A step-by-step guide on how to sprout ragi at home

Sprouted finger millet. Photo: iStock/Manivannan Thirugnanasambandam

Sprouting ragi (finger millet) is a simple process that enhances its nutritional value and makes it easier to digest. Sprouting ragi increases the bioavailability of essential nutrients, such as vitamins B and C, iron, and calcium. This process also helps in breaking down anti-nutrients like phytic acid, which can inhibit the absorption of minerals. Sprouting breaks down complex starches into simpler sugars, making ragi easier to digest and absorb.

Here’s a step-by-step guide to sprout ragi easily:

Ragi grains
A clean cloth or muslin
A strainer
A bowl


  • Place the ragi grains in a bowl and rinse them thoroughly under running water to remove any dust and impurities.
  • After rinsing, soak the ragi grains in a bowl of clean water. Ensure the water level is at least twice the height of the ragi grains to allow for expansion.
  • Let the grains soak for 6-8 hours or overnight.
  • After soaking, drain the water using a strainer. Rinse the grains once more with fresh water.
  • Take a clean cloth or muslin and spread the soaked ragi grains on it.
  • Tie the cloth into a bundle, ensuring it’s not too tight to allow air circulation but secure enough to keep the grains in place.
  • Place the cloth bundle in a warm, dark place. You can keep it in a cupboard or any warm spot in your kitchen.
  • Leave it undisturbed for 12-24 hours.
  • After 12-24 hours, check the cloth bundle. You should see small sprouts emerging from the ragi grains.
  • If the sprouts are not visible, you can sprinkle a little water on the cloth to keep the grains moist and leave it for another 6-8 hours.
  • Once the ragi grains have sprouted, you can rinse them gently under clean water to remove any odour.
  • Use the sprouted ragi within a few days or store it in the refrigerator for up to a week to maintain freshness.

Sprouted ragi can be a nutritious addition to your diet, rich in essential nutrients and easier to digest compared to unsprouted grains. You can grind it to make ragi flour, use it in porridge, salads, or any recipe that calls for sprouted grains.

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