Soak the Ragi for 12 hours.

Wash the Ragi well in running water.

Take the Ragi in a white cotton cloth and make a potli.

Keep the potli in a cool place.

It will take atleast 12 hours for the sprouts to grow.

After you see the sprouts, transfer the ragi to a plate.

Dry them in shade for 5 to 6 hours till they are completely dry.

Dry roast the sprouted ragi in a kadai.

Let it cool.

Grind them to a fine powder either with blender at home or in a commercial mill.

If you are using the blender at home, seive the ragi powder several times to get a fine powder.

For making a porridge, mix 2 tablespoon of ragi in water without lumps, boil over medium flame till the ragi powder is well cooked. Fruit Purees can be added for sweetness.