Product description
Rootz Organic Sprouted Ragi Flour – 900g
For generations, ragi (finger millet) has been the backbone of Indian nutrition — and our Organic Sprouted Ragi Flour takes this ancient grain a step further through a careful sprouting and cold-milling process that preserves its natural goodness in every scoop.
What Makes This Ragi Flour Different?
Unlike ordinary ragi flour available in the market, our Organic Sprouted Ragi Flour is made from ragi grains that are first soaked, then sprouted in-house, and air-dried at low temperatures before cold-milling. The flour is never exposed to high heat at any stage, so its vitamins, minerals, and antioxidants stay fully intact — making it genuinely more bioavailable to your body than regular, heat-processed flours.
Key Health Benefits
- Calcium & Bone Strength — Ragi is one of the richest plant-based sources of calcium. Regular use supports stronger bones, especially for growing children, women, and elders.
- Iron & Healthy Haemoglobin — Naturally high in iron, this flour is a good dietary addition for maintaining healthy iron levels.
- Better Digestion — Rich in soluble and insoluble fibre, it nourishes healthy gut bacteria and supports regular digestion.
- Diabetic-Friendly — With a low glycaemic index, it causes a slower rise in blood sugar, making it suitable for diabetic diet plans.
- Higher Nutrient Absorption — The sprouting process reduces phytic acid, which normally blocks mineral absorption, so your body absorbs more calcium and iron from every serving.
- 100% Gluten-Free — Naturally free of gluten, safe for those with gluten intolerance or sensitivity.
- Antioxidant-Rich — Contains polyphenols that support overall cellular health.
How to Use Ragi Flour
- Ragi Roti / Bhakri — a wholesome substitute for wheat chapati
- Ragi Porridge — a nourishing breakfast for all ages, including babies
- Dosa & Chilla — crispy, protein-rich crepes for a quick meal
- Gluten-Free Baking — cakes, cookies, muffins, and bread
- Ragi Malt — a traditional energy drink popular in South India
The Rootz Promise
Every batch of our Organic Sprouted Ragi Flour is prepared with full traceability, from the organic farm to your kitchen — no chemicals, no bleaching, no shortcuts. Just pure, honest nutrition for your whole family.
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Sign UpYes, Sprouted Ragi Flour is generally better than regular ragi flour. Sprouting reduces phytic acid, which blocks mineral absorption, so your body absorbs more calcium and iron from every serving. It's also easier to digest and retains more natural nutrients.
Look for a brand that sprouts and cold-mills its ragi in-house without exposing it to high heat, which preserves nutrients. Rootz Organics follows this process, offering 100% certified organic Sprouted Ragi Flour that's additive-free and traceable from farm to kitchen.
Regular ragi flour is milled directly from dried grains, while Sprouted Ragi Flour is made from grains that are first soaked and sprouted before milling. Sprouting reduces anti-nutrients and boosts mineral bioavailability, giving sprouted ragi an edge in nutrition.
Sprouted Ragi Flour is typically consumed cooked, not raw, as cooking (into rotis, porridge, or dosas) improves digestibility and taste. While sprouting itself makes nutrients more available, the flour still needs to be cooked before eating for the best results.
Ragi is naturally gluten-free and is one of the richest cereal sources of calcium, gram for gram, and also provides iron, magnesium and good dietary fibre. We share this for general information only; for personalised dietary advice, please consult a qualified professional. Values are approximate references and vary by batch.
Ragi is wonderfully versatile. Whisk it into water or milk and cook to a smooth porridge or a jaggery-sweetened drink; make soft ragi rotis by mixing with hot water so the gluten-free dough binds; use it in pancakes, muffins and energy bars; or blend it with wheat, rice or other flours for multigrain recipes. Add liquid gradually for a smooth, lump-free consistency.
Yes — ragi, or finger millet, is naturally gluten-free, which makes this flour suitable for gluten-free cooking and baking. As with any gluten-free product, if you have coeliac disease, check the packaging for your needs and look out for certified options.Yes — ragi, or finger millet, is naturally gluten-free, which makes this flour suitable for gluten-free cooking and baking. As with any gluten-free product, if you have coeliac disease, check the packaging for your needs and look out for certified options.
Sprouted ragi flour is made from finger millet (ragi) grains that are soaked, sprouted, dried and then stone-ground into a fine flour. Sprouting is a traditional preparation step that softens the grain, gives a milder, nuttier flavour, and naturally reduces the grain's phytic acid. The result is a fine, versatile, naturally gluten-free flour.
