Ragi is rich in Calcium essential for the development of strong bones and teeth for your little ones. Sprouted Ragi has 20% more Calcium and sprouting also helps in increasing the quantum of bio-available nutrients.
If you have ever tried sprouting Ragi at home and ended up with fungi, then trust me – you are not alone. Most of the Ragi available in the market is sterile and is fit to be consumed only as Ragi atta. That is why in LilCoo we pick indigenous varieties of Ragi (Did you know that Dharwad district in Karnataka alone has 180+ varieties of Ragi?), sprout them carefully, dry them, roast them to perfection and grind them to a fine powder.
You can use LilCoo Sprouted Ragi to make porridges, chillas, idlis, dosas, muffins, paddus and pancakes too. It is delicious and makes your baby want more.
How is Sprouted Ragi different from normal Ragi?
Sprouting improves protein quality, increases vitamin C content, and makes the nutrients more bioavailable compared to regular Ragi flour.
How can Sprouted Ragi be given to babies?
It can be prepared as a porridge, added to idli/dosa batter, or mixed with vegetables/fruits for a wholesome meal.
Why LilCoo Sprouted Ragi?
Because it is made from pure Ragi, carefully sprouted and powdered, and contains 20% more calcium for stronger bones and healthy growth.
Chithkala Bhat –
I started using this sprouted ragi flour in porridge and rotis. My baby is eating more, and I see his little bones growing stronger. Makes me feel like I’m giving him something truly wholesome.
Aishwarya –
I was worried about calcium and iron for my toddler. With this flour, I made dosa, and she eats happily. Her digestion has eased, too. I feel peaceful knowing it’s healthy.