Ingredients:

• 1 kg – Ragi grains

Method:

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

Recipe courtesy of Saroj Kering