To make ragi sprouts, start by soaking the seeds in water for 12-24 hours. Then drain and rinse the seeds thoroughly. Spread them evenly on a clean, damp cloth or a sprouting tray, covering them with another damp cloth. Place the setup in a warm, dark spot and keep the seeds moist by lightly spraying water if needed. In 2-3 days, the seeds will start sprouting. Once the sprouts are 1-2 cm long, rinse them well before use. Sprouted ragi can be added to salads and soups.