Ingredients

• 1 kg - ragi grains

How to Make Ragi Flour

• Wash ragi with plenty of water, 4-5 times. Drain, so that the bottom sediments, stay there.
• Drain in a colander or muslin cloth for 20 minutes.
• Spread out on a thick kitchen towel, in direct sunlight.
• When almost dry, mill to a fine flour in a flour machine.
• Make sure flour is absolutely dry, before storing in airtight container.