To sprout ragi, wash and soak the grains overnight, then drain them well and tie them in a clean cotton cloth for 1–2 days until sprouts appear. Once sprouted, air dry them for a few hours before dry-roasting on a low flame or in an oven to crisp them up. Finally, let the grains cool completely, grind them into a powder, and sift to ensure a smooth texture. If you find the process challenging, there are several high-quality organic brands available that offer pre-made sprouted ragi flour.