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| KERALA RAGI FLOUR |
Processing Finger Millet (Ragi) Flour in Kerala
The process of making ragi flour involves several steps, from harvesting the finger millet grains to producing the final flour product. While specific details might vary slightly depending on the scale of production (home vs. commercial), the core steps remain consistent.
Harvesting and Cleaning: The finger millet grains are harvested. After harvesting, the grains need to be cleaned to remove any impurities like dirt, stones, and other unwanted materials.
Drying: The cleaned grains are then dried. This can be done by sun-drying or using mechanical dryers. Proper drying is crucial to reduce moisture content and prevent spoilage.
Milling: The dried finger millet grains are milled into flour. This can be done using traditional methods like stone grinding or modern methods using milling machines. The milling process breaks down the grains into a fine powder.
Sieving (Optional): The flour may be sieved to remove any remaining coarse particles and ensure a uniform texture.
Packaging: The ragi flour is then packaged for sale or storage.
The process generally involves cleaning, drying, and milling the ragi grains into flour. The flour can then be used to make various dishes, including ragi puttu, a popular breakfast item in Kerala.
KERALA RAGI FLOUR
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