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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).
Beginner
Half a day
Instructions
1
1
Clean and grade
Clean and grade
Winnow the grain and pick out stones, chaff and broken seed.
Materials for this step:
Finger Millet Grain1 kgTools needed:
Winnowing Tray
Balance Scale2
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.
Tools needed:
Water
Bucket
Sieve
Flat Drying Tray3
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.
Tools needed:
Quern Stone
Bowl4
4
Store
Store
Weigh the flour and keep it in an airtight container in a cool place.
Tools needed:
Balance Scale
Airtight Storage Containers5
5
Flour from your grain
Flour from your grain
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Materials
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