This was very first food that I fed my son to initiate the weaning process. Ragi or Naachni or Finger Millet is one of the richest source of calcium among all grains. It is mostly grown in south India, and I remember my grand mother telling me stories of how she would prepare ragi porridge or ragi kanji each morning for her kids. And they would not feel hungry till noon. Sprouting ragi for the porridge becomes important, because it increases the nutrition value and also makes it easier to digest, especially for our babies who are so new to solid foods.
You can make your own Ragi porridge using this recipe below. It will stay fresh for about 2 months, and you can store it in the refrigerator to increase shelf life to about 4 months.
Recipe for making Sprouted Ragi Powder:
1. Soak 500gms of Ragi in water for 3-4 hours
2. Drain water and cover it in a muslin cloth overnight. Ne
3. Next day, sun dry it till its completely feels dry 4. Grind the sprouted ragi to make a fine powder. Here you can add 1 cardamom pod or elaichi for a natural flavour
5. Sieve the sprouted ragi powder to remove the coarser husk
6. Store powder in a airtight container or a refrigerator
Recipe to prepare Sprouted Ragi Porridge:
1. Take 2-3 teaspoons of the powder 2. Mix it in cold water or milk (30-50 ml) to remove the lumps 3. Stir to make a smooth paste and keep it on the stove on a medium flame 4. Stir continuously for 5 mins till the porridge boils. Add more water and heat if it is too thick.
5. Add jaggery or dry dates powder to slightly sweeten the porridge. Its optional.
If you are a super busy mom and would love to buy a ready sprouted ragi mix, check out our store. We have homemade organic Ragi porridge mixes available with sun-dried carrots, almonds and dates. Check our store here