Ingredients
Equipment
Method
Preparation
- Rinse the whole ragi thoroughly in water 2–3 times to remove dust and impurities.
- Drain the water completely.
- Spread the ragi on a clean cloth or tray and sun dry for 6–8 hours until completely dry.
Instructions
- Once the ragi is fully dried, transfer it to a mixer grinder jar.
- Grind in small batches using short pulses to prevent overheating.
- Grind until it becomes a fine powder.
- Transfer the ground flour to a fine mesh sieve.
- Sieve to separate coarse particles, re-grind the coarse residue and sieve again until all flour is smooth
- (Optional) Lightly dry roast the sieved flour on low flame for 3–5 minutes to remove any remaining moisture.
- Allow it to cool completely before storing in an airtight container.
Notes
- Do not grind wet or partially dried ragi as it may reduce shelf life.
- If roasting, keep the flame very low and stir continuously to avoid burning.
- Always let the flour cool completely before storing.
- For longer storage, you may refrigerate the flour.