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Why Activate Millets? A Boost for Digestion and Nutrition

Millets are tiny nutritional powerhouses, but soaking them before turning them into flour offers some surprising benefits:

  • Goodbye Antinutrients: Soaking helps break down phytic acid, a compound that can block mineral absorption. This unlocks the full potential of iron, zinc, and other good stuff in millets.
  • Easier on Your Gut: Soaking partially breaks down complex starches and proteins, making them easier to digest, especially for those with sensitive stomachs.
  • Faster Cooking Time: Activated flours absorb water more readily, meaning less time spent waiting for your millet dishes to cook through.
  • Flavor Boost! Soaking can coax out a deeper, richer flavor in some millets, adding another layer of enjoyment to your meals.

By choosing Soaked & Unpolished Millets from The Millet Store, you might be unlocking a new level of nutrition and flavor in your gluten-free cooking adventures.

Soaked Ragi (Finger Millet) Whole refers to whole finger millet grains that have undergone a soaking process in water for a specific period. This simple step unlocks several potential benefits and alters the characteristics of the grain compared to dry, unsoaked ragi.

Here's a breakdown of Soaked Ragi (Finger Millet) Whole:

Benefits of Soaking Ragi:

  • Enhanced Nutrient Availability: Soaking helps break down phytic acid, a naturally occurring compound in grains that can hinder the absorption of minerals like iron, zinc, and calcium. This allows your body to absorb more of these essential nutrients from the ragi.
  • Improved Digestibility: Soaking pre-digests some of the starches in the ragi, potentially making it easier for your body to break down and utilize the carbohydrates. This can be beneficial for people with sensitive digestion.
  • Potentially Milder Flavor: Some people find that soaked ragi has a slightly sweeter and more delicate flavor compared to dry ragi.


Organic Soaked Ragi

Instructions to Use

Uses of Soaked Ragi:

Soaked Ragi can be used in various ways after the soaking process is complete:

  • Sprouted Ragi: After soaking, the ragi can be sprouted by allowing it to germinate further. Sprouted ragi is believed to offer additional nutritional benefits compared to simply soaked ragi.
  • Fermented Ragi: Soaked ragi can be fermented using a starter culture to create a batter used in recipes like dosa and idli. Fermentation further enhances digestibility and adds a characteristic sour flavor.
  • Direct Consumption: Soaked ragi can even be consumed directly after rinsing and draining. It may have a softer texture compared to dry ragi.

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