Ragi is a healthy grain and nutritious food for babies. It’s known as finger millet in English, ragi in Kannada, nachni in Marathi & Gujarati, mandika in Hindi, panji pullu in Malayalam, ragulu in Telugu, Marwa in Bengali & Nepali and kelvaragu or Keppai in Tamil. Check more information about giving ragi to babies and kids with the nutritional information of ragi.
Health Benefits of Ragi to baby:
- It is rich in calcium hence strengthen the bones.
- Rich in dietary fiber so helps in healthy weight gain.
- Cures anemia as rich in iron.
- It has proteins & minerals, easily digestible for babies.
Advantage of soaking and sprouting Ragi:
Though soaking and sprouting the ragi takes a lot of time, it is highly recommended for babies and toddlers. Here is the advantage of the same: Soaking and sprouting help to absorb iron content as the level of Vitamin C increased during the process. Also sprouted ragi is easily digestible for babies and increase the nutritional values.
When to introduce ragi to babies & how to cook ragi
Ragi can be given to babies age six months plus after introduced with few veg or fruit purees and rice. Please check this how to make ragi porridge for babies. Begin with 1 tbsp of cooked ragi porridge and check whether the baby shows an allergic reaction. Check it for three days, and if the baby is not allergic to it, you can increase the amount gradually. For toddlers above one year, ragi porridge can be made with milk. You can also make ragi dosa for toddlers.
Recipes to Try with this Sprouted Ragi Flour
- Ragi Porridge (6 Months+)
- Ragi Apple Halwa (6 Months+)
- Instant Ragi Dosa (8 Months+)
- Ragi Pancakes (8 Months+)
- Ragi Kheer (1 Year+)
- Ragi Puttu (1 Year+)
- Ragi Rava Idli (8 Months+)
- Ragi Idli (8 Months+)
- Ragi Kozhukattai (1 Year+)
- Ragi ButterMilk (1 Year+)
- Ragi Cookies (1 Year+)
- Ragi Muffins (1 Year+)
- Ragi Cake (1 Year+)
Sprouted Ragi Powder for Babies | How to make Sprouted Ragi flour For Babies at Home
- Ragi seeds - 1.5 cups
- Measure the ragi seeds using a measuring cup as mentioned in the ingredients table & keep it ready.
- Take ragi in a vessel and wash it by rubbing well with your hands. It has lots of mud so repeat the process 2 to 3 times unless it is clean and get rid of all dirt.
- Then soak the ragi in clean water for 12 hours. Keep it covered (with provision to some air to enter) while soaking. After 12 hours, open. The color of the ragi will be changed after soaking.
- Then drain the water completely. Transfer the drained ragi to a clean white cloth or cheesecloth for sprouting. Place the cheesecloth with ragi in a colander.
- Tie it up with all four corners and keep it undisturbed for another 12 hours for sprouting. After 12 hours, open the cloth carefully. You could see the tiny sprouts in ragi. Transfer the sprouted ragi to a plate and sun dry it for 12 hours.
- After sun drying the ragi, dry roast the ragi in a pan in low flame for 5 minutes or until it's toasted. Remove from the pan and cool it down.
- Take the roasted ragi to a dry mixer jar and blend it to a smooth powder. Sieve the powder well. Cool it down and store in an airtight container.
- You can store this sprouted ragi powder in an airtight container and keep it in the refrigerator. It stays well 2 to 3 months.
- Sprouted ragi would have tiny sprouts. If you can’t see the small sprouts, sprinkle little water and sprout it for another couple of hours or more.
- Make sure you cool down thoroughly after roasting & blending. Otherwise, it will let out moisture.
- You can also grind the ragi in mill if you’re preparing larger quantities.
- If grinding at home, do it in intervals to avoid overheating of the blender.
- Always check with your pediatrician before introducing any new food.