Sprouted Ragi Flour

This Sprouted Ragi flour is nutrient dense and gluten-free, made by soaking, sprouting, solar drying and grinding organic finger millet at low-temperatures.  Sprouting activates enzymes, making the nutrients much easier for your body to absorb.  

Ragi contains more calcium than any other cereal grain and loaded with protein.  This flour is excellent for idli, dosa, rotis and even for baking.

Why Sprouted Atta?

1. Sprouting reduces phytic acid, which triples iron absorption.  And, complex starches break down into simpler sugars during germination, which helps easy digestion.
2. Sprouting degrades some gluten proteins, making it gentler on sensitive stomachs.
3. Low glycemic index prevents sudden blood sugar spikes.