Sprouted ragi flour

Finger millet sprouted flour

Ragi atta

Ragi flour, sprouted ragi flour, finger millet flour, and ragiata are all made from finger millet (Eleusinus coracana), a nutrient-rich cereal grain.

Ragi Flour 

Preparation: Prepared by grinding the whole kernel of ragi (finger millet). 

Nutritional Benefits: Rich in calcium, iron, fiber, and essential amino acids. Has a low glycemic index,  which helps in the treatment of diabetes. 

Uses: Widely used in making rotis, dosas, porridges, and bakery products. 
Sprouted Ragi Flour 

Preparation: Ragi grains are sprouted, dried, and milled to make flour. 

Nutritional Benefits: It has an improved nutritional profile compared to regular ragi flour. Sprouting increases the bioavailability of nutrients, making it easier to digest and absorb. 

Uses: It is used similarly to regular ragi flour but is particularly beneficial in foods for young children,  elderly and people with digestive disorders. 
Finger Millet Flour 

Preparation: Another name for finger millet flour. It is made by grinding finger millet. 

Nutritional Benefits: Like ragi flour, it is rich in important nutrients and fiber. 

Uses: Used synonymously with ragi flour in various recipes. 
Ragi Atta 

Preparation: Refers to whole grain finger millet flour and is sometimes used to highlight its use in traditional Indian bread. 

Nutritional Benefits: Like ragi flour, it provides important vitamins and minerals. 

Health Benefits:

Rich in Calcium: Supports bone health. 

High Fiber Content: Supports digestion and helps maintain a healthy weight. 

These flours make a great addition to a healthy diet, offering numerous nutritional benefits and culinary versatility.