Learn the process of making sprouts at home. It is easy and can be done in a few steps.

Sprouts are healthy and  often used by many people.  They are rich in nutrients. The sprouts are easier to digest also.

All kind of grains and legumes can be sprouted. Jowar, ragi, amaranth, flax seed, green moong, wheat, green moong are some which can be sprouted at home. The sprouting time varies for each one of them.

Sprouts are versatile to use. You can powder them to make a malt or use them in cooking different kind of recipes. Green gram sprouts is often used in a salad. The other sprouts can be used in making chaats, stir fry or delectable sweets.

What is sprouting ?

Germination is the process by which seeds grow into a seedling. Exposing the seeds (grains or legumes) to the proper conditions helps them to sprout. Thus sprouts are the germinated seeds with little roots. They are healthy and can be consumed in both raw and cooked form.

How to make sprouts :

Sprouts are easy to make. Clean, wash and soak them in water for atleast  eight hours. Strain in a colander and keep aside for sometime. Later, tie it in a  thin muslin cloth and keep it in a warm place for eight hours. The next day, check if it has sprouted. Otherwise, keep it tied for a few more hours. 

The time required varies for each grain. Gren gram sprouts in eight hours while fenugreek needs fifteen hours.

Ingredients :

• 1 cup of any grain or lentil. (I have used methi and fenugreek )

Other materials :

• vessel
• water for soaking
• colander
• thin muslin cloth

Method to make sprouts:

1. Soak the grains for eight to ten hours.
2. Drain the water and put them in a colander for sometime.
3. In a clean muslin cloth, tie them and keep it covered in a warm place for eight to ten hours.
4. Check if the grains are sprouted. Otherwise, put them back for some more time.
5. Keep the sprouts in a clean container in the refrigerator. Use them within three days.

Take a tip:

• The soaked grain should be soft and edible.
• Check the grain if it has sprouted. If kept for a longer period, it can turn to be slimy and not fit for use.
• The soaking time and sprouting duration varies for each grain. You need to check it.

About the event:

An old post got updated, sending it to Foodies_Redoing Old Post _121. It is a fortnightly event, a group of bloggers work on an old post, either by editing the text, putting better pictures or sometimes it needs both. Here, I have changed the picture and the text too.  This was one of the first post I wrote. Nw on 24.2.2024,  I have redone  it.

How to make Sprouts

Sprouts are packed with nutrients. They are versatile to use. Make them easily at home and store for a week in the refrigerator.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 cup of any grain or lentil. I have used methi and fenugreek
• water for soaking

Equipment

• vessel
• colander
• thin muslin cloth

Method

 

1. Soak the grains for eight to ten hours.
2. Drain the water and put them in a colander for sometime.
3. In a clean muslin cloth, tie them and keep it covered in a warm place for eight to ten hours.
4. Check if the grains are sprouted. Otherwise, put them back for some more time.
5. Keep the sprouts in a clean container in the refrigerator. Use them within three days.

Notes

The soaked grain should be soft and edible.
Check the grain if it has sprouted. If kept for a longer period, it can turn to be slimy and not fit for use.
The soaking time and sprouting duration varies for each grain. You need to check it.

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