Ragi, also known as ragi finger millet, is one of the most nourishing grains you can introduce early in your baby’s diet. It’s rich in calcium, iron, and fiber, making it a wholesome choice for little tummies. Many parents prefer ragi porridge for infants as one of the first solid foods because it’s gentle to digest and full of nutrition. You can even include it in your everyday breakfast foods ideas for the whole family.

Ingredients

• 3 tbsp sprouted ragi porridge ingredients (powdered)
  
• Water (as needed)
  

Method

Prepare the Mixture:
In a saucepan, add water and 3 tbsp of sprouted ragi powder.
Mix well using a fork or whisk to ensure there are no lumps.

Cook the Porridge:
Place the saucepan over medium heat.
Boil the mixture for 2-3 minutes, stirring continuously, until it thickens to a porridge-like consistency.

Serve:
Once the porridge has reached the desired consistency, remove from heat.
Allow it to cool slightly before serving.

Enjoy your nourishing bowl of ragi millet porridge!

Variations

• For busy mornings, having a ready-to-use ragi millet porridge option makes life easier. With just hot water or milk, you can stir up a quick, nourishing bowl that keeps your little one full and happy.
• Add pureed fruits like banana, apple, or pear to the base ragi porridge recipe for extra taste and nutrition.
  
• You can also try savory versions by mixing in mashed vegetables.
  
  

FAQs

1.  How many spoons of ragi per day?
 For infants just starting out, 2–3 teaspoons of cooked ragi porridge for infants once a day is enough. As your baby grows and tolerates it well, you can gradually increase to 2–3 tablespoons per meal.

2. Is ragi heavy to digest?
Sprouted ragi finger millet is actually light and easy to digest, making it one of the best grains for babies. Cooking it into smooth ragi porridge ensures it is gentle on small tummies.

3. What is the best time to have ragi?
The morning is ideal, as ragi is filling and energizing, making it perfect for breakfast foods ideas. Babies can have it at breakfast or lunch, but it’s best to avoid late evening servings since ragi keeps them fuller for longer.

4.  How to make ragi porridge?
Follow this simple ragi porridge recipe:

1. Mix 2–3 spoons of sprouted ragi porridge ingredients with water or milk.
   

2. Whisk to avoid lumps.
   

3. Cook on medium heat for 2–3 minutes until thick.
   

Serve warm.
This method works for both traditional and instant ragi porridge versions.