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Soaking Grains 11 years 5 months ago #1249

  • Uni5
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I was wondering if you figured out why the grains are not soaked prior to making rotis or chapatis in India..

And if I want to soak the wheat flour for making chapati, what is the procedure for the same

I have not done personally wheat, but done with ragi flour. Ragi grains are soaked over night, sprouted and then dried in hot sun and then finely powdered. This is then used as a flour to make ragi roti's or porridge for babies or children. it is easily digested (produce no gas or bloating).

I am sure wheat also can be done like this. But modern times, we dont find time to do all this and we so end up in hospitals.

Olden days, Rishi's thought wisely and what they conveyed women and men also took the message wisely.

Every women at home spend many hours sprouting and fermenting food and so 90% of the food is digested by mirco organism. This way our human stomach could save time doing the extra work of digesting food and so did not have indigestion , gas and bloating problem.

Ayurveda says indigested food is the root cause for many diseases. Modern men or women, do not sacrifice that time for food preparation at home and so all the family members need to spend time in hospitals.

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