Naturally rich in calcium and iron
4.8·214 verified ratingsSprouted Ragi Flour is 100% ragi (finger millet), gently sprouted for 24 hours and freshly stone-ground on a traditional chakki in small batches. Sprouting naturally increases the bio-availability of protein, iron and folate while making the grain significantly easier to digest than regular atta.
The 4-step process every ShreeAnkur flour goes through — the way our grandmothers did it.
Whole grains are gently rinsed and soaked in clean water for 8-12 hours to awaken the seed.
Soaked grains are drained and left to sprout for 24 hours in a controlled environment — the moment nutrients like protein, iron and folate become most bio-available.
Sprouted grains are slow-dried at low temperature to preserve enzymes and nutrients — no roasting, no high-heat processing.
Dried sprouts are stone-ground on a traditional chakki in small batches, so the flour stays cool, aromatic and easy to digest.
Our sprouted grains are ground on a traditional slow-turning stone chakki — not a high-speed steel mill. This keeps the flour cool during grinding, preserves the aroma and bran, and gives every roti that soft, wholesome bite that only real chakki atta can deliver. Small batches. No blending with cheap fillers. Ever.
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