To begin making Ragi Powder/malt, you have to sprout the Ragi seeds first

Here's How you sprout Ragi Seeds

Once the process of sprouting is completed, transfer the sprouted Ragi to a plate and dry it in shade

This process of drying the Ragi seeds will take at least 4-5 hours

Once the ragi has dried, roast the ragi seeds on a pan on low flame for 5 minutes

Roasting helps bring out the nutritive value of Ragi

Let the roasted ragi sprouts cool

Once cooled grind to make a fine powder in a mixer grinder

Take the powder out of mixer jar and pass it through a sieve so that only fine grain passes through

Store this Ragi powder in an airtight container and use for up to 3 months

With this Ragi flour, you can make Ragi Porridge/Kanji or even use it for Ragi Dosa or Ragi & Oats Rava Idli Recipe