Last Updated on December 29, 2017
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This is the powder which i was talking about here. Now i have this handy and never go back to store bought ones. This powder is great when you are starting your baby to solid foods. Homemade powder is good and preservatives free, so you know what you are feeding your baby.
is very healthy for babies, it is filling and help your baby gain
weight in a healthy way. Few things you have to remember before making
consistency of the porridge which you make totally depends on you. You
can make it too runnier and pour it bottles and feed your baby or make
it little thicker and feed your baby using a spoon.
2) I use panakarkandu or
karupatti as sweetner. This is how i do. I take a small piece of
karupatti or a piece of panakarkandu in a saucepan, add some water in it
and heat it up till it is melted. Then i strain that and add ragi powder in it, strain again and cook them together.
strengthens your baby bones. Panakarkandu helps prevending cold for
your babies. You can even mix up a small piece of both.
3)If you feed a good bowl of this for your baby. Your baby will sleep peacefully for a good 2 to 3 hours. It is that filling.
4)Cook ragi properly. If you didn't cook it properly, it may cause constipation.
people say ragi may cause constipation. But i am feeding the to my baby
for 3 weeks now. And she is passing stool daily.
COMMON QUESTIONS & ANSWERS:
1)Why are you sprouting ragi?
Ragi with skins are little hard for digestion. So sprouting the ragi will make it easier to digest. And also sprouted grains are more healthy and nutritious for your baby.
2)Is roasting the ragi necessary?
Roasting ragi ensures that it dries off the last bit of moisture from ragi and ensure for a longer shelf life of the ragi. Mean while, you have to roast the ragi on a very low flame and for a minimum time.
3)Is it necessary to store ragi in fridge?
I recommend you to store ragi in fridge. Because i am scary cat of handling homemade stuff. I always have concern that homemade stuff should be always be handled carefully because it can get spoiled so easily. So i always keep homemade powder, masala, pickles, jams in fridge to make sure it is always fresh.
4)My ragi is not sprouting even after a day?
Ragi don't sprout so big, you can only see small sprouts in it. And you have to keep the ragi undisturbed in a dark and cool place to make it sprout. You should not peek into it often.
5)Can we grind ragi at normal blender at home?
Grinding ragi at normal domestic blender can take lots of time. It makes the blender gets over heated. So if you want to grind ragi at home, then grind it in small batches. Leave sometime if the machine gets over heated. After you make it into fine powder,sieve it through a fine sieve and allow it to cool down. Once the powder has cooled store it in a air tight container.
How to introduce solid food to your baby:
How to sterilize baby feeding bowls:
by sterilizing the bowls and spoons which you are going to feed your
baby. Take the bowl and spoon in a large saucepan, cover it with water
and bring them to a boil. Boil it rapidly for 5 mins. Now you can turn
the heat off and leave them stay in the hot water till use.
How to make Sprouted Ragi Powder at Home:
make fresh ragi porridge. Start by washing fresh ragi by rubbing with
your hands in lots and lots of water to get rid of dirt and other ucky
stuff. Do this step atleast 4 to 5 times to make sure that your ragi is
Now soak them in fresh clean water overnight.
Next morning drain it. Now take a colander and line it with a clean white cheese cloth or muslin cloth. Transfer the ragi in the cloth and tie it up.
Now place in a cold and dark place and leave it undisturbed for 12 to 15 hours. I leave it for a whole day.
Next day morning, you can see small sprouts coming out from ragi. Now spread the ragi in a clean cloth or plate and dry it under fan or sunlight for 5 to 6 hours till it is completely dry.
Now heat a large kadai. Add the dried ragi in it and roast on a very low flame till it is lightly toasted.
Remove it to another big plate and allow it to cool down.
Now give this to mill and powder it finely. If you have a powerful blender you can powder it at home, do it in small batches. It will take long time to powder the ragi. After you powder it pass it through a fine sieve. Allow it to cool down and store in a air tight container.
You can store the ragi powder in cupboard. But for safety purpose i store it in fridge.
|Take your ragi|
|Pour water in them|
|Use your hands to rub|
|so the dirt will come on top|
|Drain off the water, repeat this for 4 to 5 times|
|Cover the ragi with fresh clean water|
|Cover the bowl and soak it overnight|
|This is how it looks the next morning, drain it|
|See the difference|
|Now to sprout the ragi, take a colander|
|Line it with clean white cloth, like a cheese cloth|
|Pour the drained ragi in it|
|tie it up and leave it undisturbed for 12 to 15 hours|
|See the tiny sprouts..Now spread the ragi on
a big plate and dry it sun or under fan overnight..
|Next day, heat a large kadai|
|The heat should be very low|
|Add the dried ragi in the kadai|
|Roast on a very low flame|
|Till it is toasted|
|Allow it to cool down|
|Give it to mill and powder it or if you have
powerful blender powder it,It will take long
time to powder
this at home, so i gave it to mill and powdered it.