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Soak the millet for first 15 minutes then remove stones.
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Rinse thrice and add fresh water, later soak 8 hours or overnight.
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Once millet is soaked up drain excess water from it.
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Now pat dry over a cotton cloth or paper towel for 30 minutes at least.
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The above step is very important in sprout making process.
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Spread the pat dried seeds over strainer/sieve (something with holes, we say jalladai in tamil) and place it inside casserole or hot pack/hot box.
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If not you can tie in a light wet cloth by piercing some hole all over it or muslin cloth.
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Leave it as it is in a dark warm room for 6- 8 hours, after 6 hours you can see tiny sprouts.
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I sprinkle or rinse seeds twice in a day and drain the excess water staying inside the pan.
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It depends on the temperature the sprouts grow, once you see drained grains or outside of cloth dried out just sprinkle some water.
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In 3rd or 4th day from the day of soak you see very good sprouts and can extend another one day.
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Once done use it immediately , keeping that in mind I always make limited quantity.
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I never freeze sprouts, plan and make needed quantity and can store in zip lock sealed pack in the refrigerator for 2 days.