Freshly Ground Sprouted Millet Flour | Barnyard Millet Flour | Foxtail Millet Flour | Kodo Millet Flour | Little Millet Flour | Activated Millet Flours | Gluten Free
100% Millets
Made to Order
No Preservatives
Freshly Ground Sprouted Millet Flour | Barnyard Millet Flour | Foxtail Millet Flour | Kodo Millet Flour | Little Millet Flour | Activated Millet Flours | Gluten Free
What are Sprouted Millet Flours?
Sprouted Millet Flours are made from whole millet grains that have been soaked, allowed to sprout, dried, and finely ground into a nutritious powder. Sprouting activates the grains, enhancing their nutritional profile and digestibility while unlocking essential vitamins, minerals, and antioxidants. Popular millets used for sprouted flours include ragi (finger millet), bajra (pearl millet), jowar (sorghum), foxtail millet, and kodo millet.
Why Sprouted Millet Flours?
Phytic Acid Reduction: Washing and soaking the millets overnight reduces phytic acid, which is an anti-nutrient that can hinder the absorption of essential minerals like iron, zinc, and calcium.
Increased Nutritional Value: Sprouting enhances the bioavailability of vitamins (especially B vitamins) and minerals. It also activates enzymes that improve digestibility and nutrient absorption.
Easier Digestion: The sprouting process breaks down complex starches, making the millets lighter on the stomach and easier to digest.
Enhanced Taste and Aroma: Sprouted flours often have a nuttier flavor and aroma, which can enhance the taste of your recipes.
Customization: Grinding the flour fresh to order ensures maximum freshness and nutrient retention, making it a superior choice for health-conscious consumers.
Millet Store’s Sprouted Millet Flours are carefully prepared by soaking, sprouting, and drying the millets under natural conditions. Ground fresh on order, they offer unmatched freshness, better taste, and superior nutrition compared to mass-produced, store-bought alternatives.
Instructions to Use
Millet Roti / Chapati Recipe
Ingredients:
- 1 cup millet flour (you can use any variety such as foxtail, barnyard, or little millet)
- 1/4 teaspoon salt (optional, to taste)
- 1 tablespoon oil (optional, for softer rotis)
- Water (approximately 1/4 to 1/3 cup, adjust as needed)
Instructions:
- Mix 1 cup millet flour and a pinch of salt in a bowl.
- Add water little by little and knead to form a smooth dough.
- Divide the dough into small balls and roll each into a thin circle.
- Cook on a hot tawa or pan, flipping until both sides are golden brown.
- Serve with your favorite curry or vegetable dish.
Tips :
Softness: Adding a tablespoon of oil or ghee to the dough will make the rotis softer.
Rolling: If the dough sticks to the rolling pin, dust lightly with extra millet flour, but not too much to avoid making the roti dry.
Storage: These rotis are best served fresh, but you can store them in an airtight container for a few hours.
