How to Make Ragi Flour at home

When I last posted about sprouting Ragi (finger millet), I got many mails asking me for making Ragi Flour. I couldn't remember taking a photo while making some, so was waiting for the next time I make them. But then just recently, while I was clearing up some of my files in the computer, I came across few drafts and these flour making process steps in them. They were for some other posts - but I was able to mix and match these to give you an idea of how to make some Raagi flour at home.

There are basically two methods by which you could make Raagi flour

Method 1 - Quick Method
It is quite simple where you just dry roast the millet seeds (ragi) on a skillet, cool them completely and then grind it up into flour. Its not time consuming and gets done in a jiffy. Use them as required in recipes.

Method 2 - Longer Method, But Nutritious
This method is what I like to go for. Yes Agreed that it takes time, but the enhanced nutrition that it has to provide is immense and the time put in is totally worth it. This method involves sprouting the seeds and then following Method 1. This is what I have shown below.

Step 1 : Sprout Ragi - See How to Sprout Ragi here
Step 2: Dry roast the Ragi in a skillet on low heat.

How to Make Raagi Flour at home

It roasts pretty fast, hence regular stirring on the side with full attention is required.

How to Make Ragi Flour at home

Step 3: Cool it completely. Otherwise it will lump up while grinding.

How to Make Ragi Flour at home

Step 4: Back in India we would usually go to a food mill where they break it down into fine powder. You can try to replicate it at home too, though it takes longer, more effort and careful monitoring.

I do it in intervals. I do so, to avoid the heat of the processor from getting transferred to the sprouts.

How to Make Ragi Flour at home

Run it for few seconds, give it a quick stir with a spoon, let it sit for few more seconds to avoid overheating the processor How to Make Raagi Flour at home

and then grind again

How to Make Raagi Flour at home

It sure takes a while to complete it - but its worth it- isnt it.

How to Make Raagi Flour at home

You can see the process pictures

It takes me a complete 20-30 minutes to bring it to the Food mill powder consistency. Its not must that it should be a complete powder. Sometimes I leave it with little bits and pieces like the picture one above this one...but few of you might not prefer hence you can grind it finely

How to Make Ragi Flour at home

Make sure the flour is cooled (if warm) and then store it in an air tight container. I store my powder in a zip lock bag in the freezer section.

* UPDATED * Method 3 - Longer Method and even more Nutritious

After Bee's comment, I tried avoiding the Step 2 in the Method 2. I know I roasted it at v v v low heat, the lowest I could muster - but why take chances? I don't want any essential enzymes being destroyed - that's not the point in sprouting is it? Hence I kept the sprouts covered with cheese cloth under the sun for a while until there wasn't any iota of moisture in the them. We are blessed with sunny weather in the place where I live - Make sure its not too hot. From Bee's comment here, I tried to keep it in such a place where it was warm enough but not too warm. It took me almost a day - and then ground up the sprouts to make the flour. It works well too. Food Science! What do we do without it!

Hope this helps all of you in eating more nutritious and healthy food day to day :)

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.


By Gnana on Mar 24, 2020

To make make Ragi Upma, what kind of Ragi I should use. Because Ragi grain looked solid & didn’t cook at all.

By Bindhu joshua on May 11, 2019

I had also prepared ragi by sprouting its so difficult to grind it to fine powder how long do i have to grind it

By Purshotham on Apr 6, 2015

Hi All, Any one looking out for Raagi Flour in Bangalore,can just send me a mail. It will be home delivered. 5kg-135 only

By Radha on Feb 5, 2015

correction I shouldn’t have said its always roasted, it is often roasted and cooked. there are reasons for it...

By Radha on Feb 5, 2015

I disagree with the commentator Bee who I don't think is Indian. There is a reason why Indians always dry roast the ragi flour, dry roasting is a necessary step and should not be skipped especially when they make pittu flour. And this ragi flour is usually cooked. I think DK should confirm with their elders.

By Sachin on Nov 12, 2014

Hi I want it to produce in large scale to do business. Could you please tell me once made how many days it remains good. And for longer preservation what to do. Or please let me know safe and approved preservatives to add in it. Thanks.

By Hema Mehta on Nov 6, 2014

Please let me know if you can mail RagiMaltto usa?

By Adrienne Miesmer on Mar 22, 2014

PLEASE tell me where in the US I can order Ragi whole grain, preferably organic. I can't find any site. Many thanks, Adrienne

By Using finger millet (ragi) flour for baking | Eating Well Diary on Dec 14, 2013

[...] also came across this nice article by chefinyou to make your own sprouted ragi flour. Once my stock of Ragitone is used [...]

By kavitha on May 22, 2013

wow i tried the step 2 method ,it really turned very nice... Is step 3, is okay for storing the ragi flour longer time up to 1 month ..

By Aparna on Apr 23, 2013

hi, please send me your contact details. I need sprouted ragi flour for babies. I live in Delhi.

By suji on Mar 4, 2013

Hi I read somewhere that outerskin of ragi is not good for digestion. is this true or not? Thanks

By ally on Dec 16, 2012

what kind of millet did you use in this?? just got back from mysore and dying for some Ragi flour!! Thanks :)

Its also known African finger millet. In India its simply known as Finger Millet or Ragi. --DK

By BIRANCHI on Aug 21, 2012


By bindu on Apr 3, 2012

my son cylic pasent so i want to know about ragi flour where found

By Raggi flour | Selcycer on Apr 3, 2012

[...] How to Make Ragi Flour at home | Finger Millet Flour Recipe …Jun 3, 2009 … When I last posted about sprouting Ragi (finger millet), I got many mails asking me for making Ragi Flour. I couldn’t remember taking a photo … [...]

By Shukri on Jan 20, 2012

hello. I heard you that Ragi Flour in the form of porridge increases breastmilk is that true?

By mansi on Jan 16, 2012

I wanted to know tht while making the ragi flour i remove the white part of the sprouts??? Or after roasting i directly mill it???

By Seema on Oct 13, 2011

Can i buy raagi flour from the indian store and make it into a porridge for my 7 month old? Is is as nutritious as sprouting the raagi myself?

By suma on Jun 23, 2011

Is ragi a kidney-friendly food?

According to this article, it seems to be - But this following article ( specifies caution against high intake of ragi esp. for people suffering from urinary calculi (kidney stone).--DK

By neetu on Apr 4, 2011

hi, can we eat ragi in navratri fast also...

By Jürgen on Mar 22, 2011

Thanks for all ideas. My problem: where to buy finger millet in Germany or Austria? Thanks for any support. Hugs Jürgen

By Nyaradzayi on May 4, 2010

hi Is Ragi flour the same as Ragi meal?is it the same as the African Rapoko[finger millet] thank you :!:

By HealthyDiet on May 3, 2010

Thanks DK for sharing this. I live in Chicago. Please let me know if someone knows where to find whole grain raagi in Chicago.

By seema on Mar 19, 2010

can i use this flour in navratri fast

I have come acrosss many different types of fast kept for different dieties during Navarathri..But I see many ppl including Ragi esp. those who abstain from eating wheat,Rice, Onion and Garlic etc. You can totally enjoy Ragi and recipes made with it. --DK

By jay on Feb 21, 2010


By Manish on Feb 13, 2010

Dear DK. PLease let us know how can we make it in Bulk and market it.....where it can be marketed ...what will be the costing ....what should be the selling price.

By Lynne on Jan 16, 2010

I would like to know where you can buy finger millet. My co-op only sells regular millet. I have searched the internet and no results. I am really interested in using the whole grain and make my own flour. I already use wheat berries to make my bread every week and have an electric and hand grinder. Thanks Lynne

Hi Lynne, the wholegrain raagi seems to be hard to find in the US. The flour should be found in your local Indian stores. If you give me your area, I can ask for the availability in my Facebook page. Or you can post here the query and hopefully someone knows the place. --DK

By Anandi on Dec 26, 2009

Hi I have a baby girl and she has 1.3 yrs old. We found white spots in her face and leg.. We consult with her doctor and he says that its becoz of vitamin deficinecy. and need to give some nutrisious food regulary. so plz send me some recipes that can be made with sprouted raggi.

Hi Anandi , I will surely post more recipes with sprouted ragi in this space. Thank you --DK

By Mani on Dec 17, 2009

Thanks for this...I wish more people would try including Ragi in the's nutritious and healthy. Has a lot of calcium.

Thanks Mani! Its indeed nutritious - DK

By Speedmum on Dec 10, 2009

Awesome information! thanks for sharing. I'll try making this at home for my little one. However, one quick q, what kind of a grinder can one use for this? a spice grinder we use at home to make garam masalas - will that work? I don't want to get a special grinder for this? And I think my food grinder does get heated, what can I do?

Thanks :) No I havent used any special grinder myself. Just the regular food processor like you see in the photos (a smaller one). I just give intervals while grinding. Grind in small batches - give it a whirl, stir and repeat. I know it sounds exhausting, but in reality its not that cumbersome and def. worth it. Spice grinder should work equally well although I haven't personally tried it myself. -- DK

By roopesh on Jun 26, 2009

good description to make ragi flour,kindly provide some useful recipe of ragi for children food age 6-14 Thank you roopesh - recipes coming right up :)

By Rocky on Jun 18, 2009

I have whole ragi from a health food store in Chennai. Other than adding it to dosa, is there another way to use it as a whole grain? I do not want to make flour out of it.

Instead of making into a flour, you can use it sprouted in many recipes. See how to sprout Raagi here. This you can grind it along with lentils and rice to make Dosa. Or just lentil to make kunuku's, make health drink or use it in any recipes where you would normally use any other grain sprouts. I will be posting recipes with these sprouts soon. Keep checking :)

By Kelly Brown on Jun 12, 2009

The article is ver good. Write please more

By Shobana on Jun 7, 2009

My goodness.. how do you manage to take those lovely photos??? Thanks Shobana :) :)

By Pavithra Kodical on Jun 5, 2009

Very useful post.I have never tried spouting ragi.Thanks for this wonderful post :)

By Priya on Jun 5, 2009

Fortunately i get big bags of ragi flour, but unfortunately not that much of ragi grains.. a prefect option for who doesnt get ragi flour, anyhow freshly grounded ragi flour are always prefect na!!!

By ragini on Jun 4, 2009

US had banned whole ragi, where did you get Ragi?

From a friend who in turn got it from India.....

By Divya vikram on Jun 4, 2009

That is great info dear!

By bee on Jun 4, 2009

when i make sprouted wheat powder for baking (diastatic malt substitute), i don't roast it. it kills the beneficial enzymes. just dry it out on the counter or in the sun for a couple of days. it may work for ragi too.

Thanks for the info Bee - one quick q - would roasting for say even few seconds kill the enzymes? My roasting process lasts probably only few seconds, less than a minute? if it does then, probably I will just dry it out and powder them next time.....

By CurryLeaf on Jun 4, 2009

Never knew that you had to sprout ragi and then roast and powder it.Thanks for the detailed pics and steps in this.You are actually patience personified.

By Lavi on Jun 3, 2009

DK, when i first sprouted ragi, i grinded them to powder, but i did'nt grind them so fine like your's. Thanks for the post, next time i will grind till i get fine powder. takes time. sometimes I dont grind that fine too..but then sometimes it happens that when you make porridge, you get small bits in your mouth and thats not always that pleasant. It takes time to bring to this fine powder consistency...Just make sure that your processor does not get heated though! That ruins it.<

By Kalai on Jun 3, 2009

I'm actually fortunate enough to get ragi flour in the Indian store. I've never looked for whole ragi there, though. Do you get your whole ragi from Indian stores here? Thanks for the info!

I dont get whole Ragi at all :( I got a decent quantity from a generous and sweet neighbor which I use to make these. :)

By Ramya Vijaykumar on Jun 3, 2009

Hey DK this how to series is very interesting and brings back fond memories of home and our village!!! nice work gal, wish you do continue this series!!!

Thanks Ramya. I am glad you like it :)

By Uma on Jun 3, 2009

Wow, a very useful post Dhivya! Awesome pics. :)

Thanks Uma gaaru..:)