Indian Baby Food Recipes

Ragi Idly

Ragi Idly
This is one of the most nutritious idlies possible as it's made from sprouted ragi (finger millet) which is rich in protein. This is also why it makes it a filling dish, heavier than the usual rice idlies we eat. Ragi idles can be fed to babies 8 months onwards (please check with your doctor before adding salt to the batter). This dish serves as a nutritious breakfast for adults as well.

Ingredients :

  • 1 cup whole grain ragi (finger millet)
  • 1 cup idly rice
  • 3/4 cup skinned urad dal (white whole grains)
  • 1 teaspoon fenugreek (methi) seeds
  • Few drops of ghee

Procedure :

  1. Soak ragi for 12 hours. Drain it and leave it in a muslin cloth or a strainer for another 12 hours till it sprouts.
  2. Meanwhile separately soak urad dal, methi and rice for 10 - 12 hours (overnight works fine).
  3. Grind urad dal in a mixer grinder till you get a fine paste. Add methi seeds and ragi. Continue to grind into a fine paste.
  4. Now add rice and grind leaving rice a bit coarse. This gives the idly a good texture.
  5. Leave this batter to ferment overnight with a pinch of salt (check with doctor before adding salt).
  6. Next day, the batter would have risen so ensure you have used a slightly big container.
  7. Grease idly molds with ghee and pour a ladle of batter in each mold.
  8. Steam the idlies for 10 - 15 minutes on medium heat.
  9. Mash and feed warm with ghee and dal.

Please Note :

  • Dipping idly in dal before feeding makes it easier for the baby to swallow it.
  • You can add recommended vegetables like beans, carrot and capsicum to the dal to make it more nutritious.
  • The dal used can be moong or toor based on your baby's taste.

Nutritional Facts :

  • Ragi idlies are more nutritious than rice idlies. Ragi is rich in calcium and protein.
  • Using sprouted ragi increases its nutritional value.