Mumsome Sprouted Ragi Flour (smooth)

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Step 1

Take one heaped tablespoon of Mumsome Sprouted Ragi Flour and mix it nicely with about 150ml of water or milk in a pan to ensure there are no lumps.

Step 2

Boil for about 5 minutes or until the desired consistency is reached, stirring now and again using a whisk to ensure no lumps are formed. 

Step 3

Pour the contents from the pan to a small bowl. Set aside for it to cool down a bit. And then serve it warm by adding ghee and salt for savoury or jaggery/sugar and ghee for sweet ragi porridge. 

Sprouted Ragi Flour can be consumed as ragi porridge / ragi jaava / ragi mudde (dumplings or finger millet balls) / ragi malt. 

STORAGE INSTRUCTIONS: Store Mumsome Sprouted Ragi Flour in an airtight container and keep refrigerated. 

Best before 4 months from the date of manufacture.