SPROUTED RAGI POWDER FOR BABIES

Ragi has as many names as it’s nutritional qualities. Finger millet in english, Nachni in marathi, Mandika in hindi and Marwa in bengali, call it by any name, it remains a super food in all languages.

Rich in calcium, dietary fibre and iron, it is also a great source of protein and minerals.

Soaking and sprouting ragi helps absorb the iron content as the level of Vitamin C is increased in this process.

To make porridge from this mix, just add 2 tsp ragi powder, 1/4 cup water and 1/4 cup milk and cook on low flame for 5 minutes or until you get a porridge like consistency.

INGREDIENTS

  • Ragi seeds- 1.5 cups

INSTRUCTIONS

  1. Wash Ragi seeds by rubbing well with your hands. Rinse at least three times to remove all the mud as it has a lot of mud.
  2. Soak it in clean water for 12 hours.
  3. The colour must have changed after soaking.
  4. Drain the water completely and transfer on a clean white cloth or cheese cloth for sprouting.
  5. Keep it for another 12 hours for sprouting.
  6. Transfer the sprouted ragi to a tray and sun dry it for another 12 hours.
  7. Once it thoroughly sun dried, dry roast in a pan on low flame for 5 minutes.
  8. Remove from pan and cool completely.
  9. Grind it to a smooth powder after cooling and sieve thoroughly.
  10. Cool and store in a sterilised, dry, airtight container.

NOTES

  • After keeping for 12 hours, if you don’t see tiny sprouts, spray some water and keep again for another couple of hours.
  • Grind in intervals to prevent over heating.
  • This powder can be stored for up to 2 months.
  • Always consult your paediatrician before introducing any new food.

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