Ragi Or Finger Millet Powder/ Malt Recipe for Babies 6 Months & Above

A healthy Ragi or Nachni Powder/malt that can be used for preparation of porridge for babies or even added to dosa batters to make it a nutritious meal for adults

Archana's Kitchen
Ragi Or Finger Millet Powder/ Malt Recipe for Babies 6 Months & Above
1374 ratings.

A simple and healthy ragi malt /powder that is a perfect baby and toddler beginners food. Ragi is great source of iron, protein and calcium and helps build the baby's bones. Ragi or finger millet is extremely nutritious - it is gluten-free, low in fat, and the food prepared from it is easily absorbable and digestible by baby/toddler bodies. Ragi porridge is one of the best baby weaning foods and is best introduced after 6 months of age. 

Ragi also known as finger millet or nachni is one of the many grains that has made a come back in the recent years and regarded as the most healthiest form of whole grain. A whole grain is a grain that contains the bran, germ and endosperm while refined grains are processed and only the endosperm remains. Ragi is a crop that can be grown in the harshest of weathers and therefore a perfect grain for the Indian subcontinent. 

Note: One serving is 2 tablespoons of Ragi Powder. To make one cup of porridge for your baby, 2 tablespoons of Ragi Powder would be the suggested quantity.

With this Ragi flour, you can make Ragi Porridge/Kanji or even use it for Ragi Dosa or Ragi & Oats Rava Idli Recipe

If you like this recipe, here are a few more baby food recipes

  1. Homemade Multigrain Baby Cereal Recipe (Baby Porridge)
  2. Apple Puree Recipe (Baby Food - 4 months onwards)
  3. Banana Puree (Baby Food- 4 months onward)

Cuisine: Indian
Diet: High Protein Vegetarian
Prep in

840 M

Cooks in

10 M

Total in

850 M

Makes:

10 Servings

Ingredients

  • 1 cup Sprouted Ragi

How to make Ragi Or Finger Millet Powder/ Malt Recipe for Babies 6 Months & Above

  1. To begin making Ragi Powder/malt, you have to sprout the Ragi seeds first. Here's How you sprout Ragi Seeds

  2. Once the process of sprouting is completed, transfer the sprouted Ragi to a plate and dry it in shade. This process of drying the Ragi seeds will take at least 4-5 hours.

  3. Once the ragi has dried, roast the ragi seeds on a pan on low flame for 5 minutes. Roasting helps bring out the nutritive value of Ragi. 

  4. Let the roasted ragi sprouts cool. Once cooled grind to make a fine powder in a mixer grinder. 

  5. Take the powder out of mixer jar and pass it through a sieve so that only fine grain passes through. 

  6. Store this Ragi powder in an airtight container and use for up to 3 months. 

  7. With this Ragi flour, you can make Ragi Porridge/Kanji or even use it for Ragi Dosa or Ragi & Oats Rava Idli Recipe

Archana's Kitchen

View Archana's Kitchen's Recipes

Archana's Kitchen on the web

Last Modified On Friday, 16 February 2018 14:54
     
Install App