Sprouted Ragi Flour is a nutritious, gluten-free flour made from ragi (finger millet, Eleusine coracana) grains that have been soaked and sprouted before drying and grinding. Sprouting enhances the bioavailability of nutrients, increases protein, vitamins, and minerals, and reduces anti-nutrients like phytic acid, making it easier to digest. Sprouted ragi flour is commonly used to make porridge, idli, dosa, roti, and baked goods, offering a highly nutritious and energy-rich alternative to regular ragi or wheat flour.