Ragi Sprouted Malt Powder

Ragi Sprouted Malt Powder – Ragi being the ideal source of protein and mineral for Vegetarians, it can be consumed at any age level. And it can serve one complete meal. Ragi sprouted malt powder can be used in making roties, it can be mixed in dosa batter.

Ragi Sprouted Malt Powder

Ingredients for Ragi Sprouted Malt Powder

  • Ragi | Finger Millet

Preparation time of Ragi Sprouted Malt Powder – 4 to 5 days

Preparation of Ragi Sprouted Malt Powder

  • First clean and wash ragi.
  • Secondly soak in fresh (drinking) water for around 10 to 12 hours.
  • Now remove the soaked water and wash the ragi.
  • Then tie ragi in a cotton white cloth tightly, and keep aside for around 24 hours.
  • In this 24 hours duration, pour water on to the tied ragi for every 2 to 3 hours regularly, which will help the germination of ragi.
  • After 24 hours, the ragi been converted to ragi sprout.
  • Remove the same and place it in a container and keep aside for around 10 to 12 hour, don’t spread the ragi.
  • This will help in further fermentation of ragi, then remove from the container and place it on a white cotton cloth for drying.
  • It may take 2 or more days depend on the climatic condition, for complete drying.
  • Then fry the sprouted ragi gently in a slow flame, make sure the ragi will not over fry.
  • Then let the fried ragi get cooled. Later grind the fried sprouted ragi to a fine powder.


  • Add 2 to 3 spoons of ragi sprouted malt in to water.
  • Mix well and put it on the flame, and cook in a slow flame.
  • Till the malt gets its consistency level and make sure it’s cooked properly.


  • The malt does not contain any other substances, except ragi sprouts.
  • Since the ragi is sprouted, the nutrition value will increase.


  • The ragi malt can be mixed with jaggery to sweeten, this will help the children’s to consume easily.
  • The malt can be mixed with salt. Which can be consumed along with pickle, generally elders will prefer this.
  • We can add dry fruits powder to the malt to enrich the malt and taste good.

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