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Finger Millet Flour Ground on a Quern
Finger millet (ragi) is milled to flour for porridge, cakes and puddings. The seeds are small and the bran clings to them, so the grain is cleaned, washed and dried, then ground fine on a rotary quern.
The picture: finger millet grain (Gaurav Dhwaj Khadka, CC BY 4.0).
初学者
Half a day
说明
1
1
Clean and grade
Clean and grade
Winnow the grain and pick out stones, chaff and broken seed.
此步骤所需材料：
龙爪稷粒1 公斤所需工具：
簸箕
等臂天平2
2
Wash and dry
Wash and dry
Wash the grain in a bucket of water, drain it in a sieve, and spread it thin on a tray to dry in the sun until it runs freely again.
所需工具：
水
水桶
粗筛
平底干燥盘3
3
Grind
Grind
Feed a small handful at a time into the quern's eye and turn the upper stone steadily, collecting the meal at the rim. The seeds are small: set the stones close and grind twice.
所需工具：
手推石磨盘
碗4
4
Store
Store
Weigh the flour and keep it in an airtight container in a cool place.
所需工具：
等臂天平
气密储存容器5
5
Flour from your grain
Flour from your grain
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