Start by checking the ragi carefully to ensure it is free from stones or debris. Place the grains in a bowl and add water. Rub the ragi gently between your palms to loosen any dust or husks. Drain the water and rinse again. Repeat this process until the water runs clear.

Add fresh water to the cleaned ragi. Use four times the amount of water, even though ragi does not increase much in size. Cover the bowl and soak for six to eight hours or overnight. After soaking, rub the grains lightly once more and discard all the soaking water.

Transfer the soaked ragi to a strainer placed over a bowl. Drain thoroughly until there is no standing water. Spread the grains evenly in the strainer so air can circulate properly. Cover with a clean kitchen towel.

Keep the strainer in a warm, dark place. After sixteen to eighteen hours, small sprouts will begin to appear. Cover again with the kitchen towel, making sure the towel does not touch the grains directly. Lightly sprinkle water on the towel to keep the environment moist. Avoid excess moisture.

Continue this process for up to three days. Check once or twice daily and keep the towel slightly damp. By the third day, the sprouts will reach a good size suitable for further use.

Before using the sprouts, rinse them very lightly under running water. Smell the sprouts carefully. They should smell fresh and clean. If there is any sour or unpleasant smell, discard them.

To dry the sprouts, spread them on a dry kitchen towel and let them air dry in the shade for about one hour. Once dry, store them in an airtight container. Dried sprouted ragi can be used immediately or ground into flour for later use.