Ragi Powder | Ragi Flour Recipe | Ragi Recipes

Ragi Powder Recipe or Ragi Flour Recipe – Learn to make homemade ragi flour with easy step and step pictures and video. It is made by soaking and making sprouted ragi then roasted and grind to make ragi flour at home. Homemade Ragi Flour Recipe with step by step pictures and video is presented here.

Ragi powder is Ragi as it is popularly known in kannada is fingermillet in english, kezhvaragu or keppai in tamil, ragulu in telugu, mandika in hindi and nachani in marathi etc. Homemade ragi powder is nutritious and is super beneficial too.

About Ragi Flour

Ragi or finger millet is very nutritious and it is always said that the nutrition doubles up when any millet or bean is sprouted. I agree it takes time and effort to make homemade flours but I tell you, after making I am sure you will feel content, happy and will never look back at store bought flour.

Ragi is an easily digestible millet hence it is first started solids for babies. Ragi is very good especially for kids and elders and no wonder its the first grain introduced to babies.

You can use this homemade sprouted ragi for babies, toddlers and kids too. I agree the efforts are more for this ragi powder but very helpful when any recipe calls for ragi flour you can use this.

Finger millet / Ragi

Finger millet – Ragi as it is popularly known in kanada. Choose the whole grain which is easily available in stores.

Ragi Powder Video

Ragi Flour – 2 Methods

Generally there are 2 methods for making finger millet flour at home :

• Method 1 : (Elaborate) – This is the method I have shared here which takes little longer but worth the time and effort. In this method to begin with we first pick out all the specks if any then rinse the millet well until the water is clear then soak for a day, drain water completely then sprout it for a day or so. Then we sundry until completely dry, then roast in kadai and finally powder it.
• Method 2 : (Quick) – This method comes handy when you have no time for soaking or sprouting. Remove speck, rinse the millet well then drain water completely. Sun dry well finally roast and powder it.

Ragi Recipes

• 
  Ragi Modak | Finger Millet Modak
• 
  Ragi Pakoda | Fingermillet Fritters
• 
  Ragi Cookies
• 
  Ragi Kheer
• 
  Ragi Mudde | Ragi Kali
• 
  Ragi Pudding | Ragi Chocolate Pudding
• 
  Ragi Poori
• 
  Ragi Ladoo

More Ragi Recipes

How to make Ragi Flour Step by Step

1.Take 1/2 kg finger millet in a bowl.

2.Pick out speck if any. You can even spread it on a plate and remove. Do in batches.

3.Discard the speck

4.Add water rinse it well at least 2-3 times.

5.Drain water, discard it.

6.Rinse well, drain water until water is clear like this.

7.Drained water is clear.

8.When you see clear water while rinsing then you can stop rinsing.

9.Now soak in water.

10.Keep covered for at least 8 hrs or even overnight.

11.Rinse it one more time. Then drain water completely.

12.Add the millet to a hot box, spread it. You can even tie in a cloth, squeeze excess water and keep it in a colander. Hot box makes sprouting faster.

13.Close it tightly and set aside undisturbed for a day or at least for 10 hours. You can even keep it in muslin cloth for sprouting.

14.This is the tiny sprout I got after 10 hours. If you wish to get longer sprouts then you can rest for one more day but make sure the millet does not get spoiled.

15.Spread it in a plate to a thin layer so that it gets dried easily. Sun dry for a day. Make it a thin layer otherwise it takes time to get dried. It will take just few hours if the climat is very hot and sun is scorching.

16.Add to kadai and dry roast for 5 mins. I did it in 2 batches.

17.Spread it on a plate. Cool down completely.

18.Finally grind it until fine. Do it in batches to avoid heating of mixie which will in turn create moisture. But if you wish you can sieve ragi flour if the flour is very coarse. I usually do not sieve.

19.Spread it on a plate, then cool completely later store in a clean dry jar.

Homemade sprouted ragi flour is ready!

Expert Tips

• If you sieve the ragi flour make sure to use fine sieve. Then collect the coarse particles and again grind it along with next batch.
• Make sure to dry well before roasting and grinding. There should be no moisture while grinding else the ragi flour might get spoiled soon.
• If you feel there is no speck / dirt in the millet then you can even roast it directly.
• You can even give to a nearby mill after roasting and grind the flour.

Storage

Keeps well in room temperature for about 3 months. You can extend shelf life by storing in fridge, in fridge it keeps well for about a year also.

FAQS

1.Why do we need to sprout ragi?

Sprouting doubles and increase the nutritional value. Also sprouted flour when made into a powder is easy digestible especially for babies and kids.

2.How much do we need to sprout ragi?

I just allow it to sprout just when it the white stem starts to peep out which is around 10 hours. You can sprout for a day too.

3.Can I skip sprouting?

Yes you can skip sprouting part. Just rinse the millet drain well, sundry it then roast and grind it to a fine powder too.

If you have any more questions about this Ragi Flour Recipe  do mail me at sharmispassions@gmail.com
In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Flour Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Powder | Ragi Flour | Ragi Recipes

Ragi Powder Recipe or Ragi Flour Recipe – Learn to make homemade ragi flour with easy step and step pictures and video. It is made by soaking and making sprouted ragi then roasted and grinded to make ragi flour at home using mixie. Homemade Ragi Flour Recipe with step by step pictures and video is given here.

Course Main Course, Side Dish

Cuisine Indian

Keyword millet recipes, powder recipes, ragi recipes

Prep Time 3 days days

Cook Time 15 minutes minutes

Total Time 3 days days 15 minutes minutes

Servings 2 cups

Calories 820kcal

Author Sharmilee J

Ingredients

• 1/2 kg fingermillet

Instructions

• Take 1/2 kg finger millet in a bowl.
• Pick out speck if any. You can even spread it on a plate and remove. Do in batches.
• Discard the speck.
• Add water rinse it well.
• Drain water, discard it. Rinse well, drain water until water is clear.
• When you see clear water while rinsing then you can stop rinsing.
• Now soak in water.
• Keep covered for atleast 8 hrs or even overnight.
• Rinse it one more time. Then drain water completely.
• Add the millet to a hot box, spread it. You can even tie in a cloth, squeeze excess water and keep it in a colander. Hot box makes sprouting faster.
• Close it tightly and set aside undisturbed for a day or atleast for 10 hours.
• This is the tiny sprout I got after 10 hours. If you wish to get longer sprouts then you can rest for one more day but make sure the millet does not get spoiled.
• Spread it in a plate to a thin layer so that it gets dried easily. Sun dry for a day or two. Make it a thin layer otherwise it takes time to get dried.
• Add to kadai and dry roast for 3-5 mins. I did it in 2 batches.
• Spread it on a plate. Cool down completely.
• Finally powder it until fine.Do it in batches to avoid heating of mixie which will in turn create moisture. I wouldn’t recommend sieving. But if you wish you can sieve it if the flour is very coarse.
• Spread it on a plate, cool completely then store in a clean dry jar.
• Homemade ragi flour ready!

Video

Notes

• If you sieve the ragi flour make sure to use fine sieve. Then collect the coarse particles and again grind it along with next batch.
• Make sure to dry well before roasting and grinding. There should be no moisture while grinding else the ragi flour might get spoiled soon.
• If you feel there is no speck / dirt in the millet then you can even roast it directly.
• You can even give to a nearby mill after roasting and grind the flour.

Nutrition

Serving: 125g | Calories: 820kcal | Carbohydrates: 180g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 28mg | Potassium: 1020mg | Calcium: 860mg | Iron: 10mg

The post Ragi Powder | Ragi Flour Recipe | Ragi Recipes appeared first on Sharmis Passions.

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Cereal Recipes for Babies | Homemade Cerelac Recipes

Cereal Recipes for Babies – Cereal Mixes are very useful for babies especially during travel or when you are outside home. You don’t need to cook this just add hot water to it, mix and feed just like cerelac but its homemade.

I always prefer giving homemade foods than buying packed ones especially when you are introducing solids to babies. Also when you make it for your baby the happiness doubles and you get the satisfaction of feeding homemade food. Gugu loves homemade cerelac which I fed him often even at home till 1 year.

Poha Cereal

Poha Cerelac is a very healthy homemade mix made using poha or aval or flatten rice flakes. Instant Poha Cerelac is very useful to feed babies at homes and especially during travel. Idea for babies from 5 months.

Ingredients

For cerelac mix

• 1 cup poha (flattened rice flakes)
• 1 tablespoon jaggery

For making cerelac

• 2 tablespoon cerelac mix
• water as needed

Method

1. For making cerelac mix : Add a cup of poha to a pan,roast in low flame.
   
2. Roast until it is crisp.Switch off and set aside to cool.Transfer to mixer jar,add jaggery powder to it.
   
3. Grind it to a fine powder.
   
4. For making cerelac : Take a tablespoon of cerelac to the bowl, add hot water to it,mix well.Adjust water according to the consistency you want. Serve hot or warm!
   

Wheat Cereal | Wheat Cerelac

Homemade instant wheat cerelac for babies is a baby food made by baking wheat flour, butter & palm sugar dough, grinding it to powder and then mixing with cerelac & water to get a porridge. Ideal for 6-12 months babies.

Ingredients for making cereal mix

• 1 cup whole wheat flour
• 1/4 cup chilled butter
• 1/4 cup panankalkandu palm sugar candy powder
• 1/4 cup milk

For making wheat cerelac

• 2 tablespoon cerelac mix
• hot water as needed

1. Take palm sugar in a mixer jar, powder it fine.Measure 1 cup wheat flour and take it in a mixing bowl.
   
2. Now add palm sugar candy powder.Mix well with a spoon.Measure chilled butter.
   
3. Melt it and add it.
   
4. Mix well so that it resembles bread crumbs then add milk and knead it.
   
5. Knead it to a slightly stiff dough.Take a butter paper,keep the dough in between 2 sheets.Roll with a chapathi roller to a thin sheet.Preheat oven at 180 deg C.
   
6. Prick with fork and cut into small squares.Lay butter paper on the baking tray,now carefully transfer the squares to the baking sheet.Bake in preheated oven for 15-20mins or until it gets browned.
   
7. Look the edges baked and browned quickly(in 12mins itself),so I collected them in a plate and baked the rest for the remaining time.Cool down the biscuits completely.
   
8. Take it in a  mixer jar and grind it,scrap the sides and grind till you get a semi coarse mixture.Spread it in a plate and cool down and then store.
   
9. Take wheat cerelac powder in a bowl,add hot water to it,keep adding till you reach the desired consistency. Feed warm.
   

Mulitgrain Cereal | Cerelac

Homemade multigrain wheat cerelac for babies is a baby food made by baking multigrain wheat flour,  palm sugar candy powder, nuts powder, butter, raisins & cranberries dough, grinding it to powder and then mixing with hot water to make instant cerelac. Ideal for 8-12 months babies.

Ingredients

• 3/4 cup multigrain atta
• 1/4 cup whole wheat flour
• 1/4 cup butter
• 1/4 cup panankalkandu (palm sugar candy) powder
• 1/4 cup nuts powder
• 1/8 cup dried raisins
• 1/8 cup dried cranberries

For making multigrain cerelac

• 2 tablespoon cerelac mix
• hot water as needed

Method

1. Take palm sugar in a mixer jar, powder it fine. Measure 3/4 cup Multigrain Wheat flour and take it in a mixing bowl.
   
2. Now add palm sugar candy powder,then wheat flour,nuts powder.
   
3. Then add raisins and cranberries.
   
4. .Mix well with a whisk,Set aside.Measure chilled butter.Melt it and add it.
   
5. Mix well so that it resembles bread crumbs texture.Then add water.
   
6. Knead it to a soft dough like our chapathi dough.Take a butter paper,keep the dough in between 2 sheets.Roll with a chapathi roller to a thin sheet.Prick with fork and cut into small squares.Preheat at 180 deg C for 10mins.
   
7. Lay butter paper on the baking tray,now carefully transfer the squares to the baking sheet.Bake in preheated oven at 180 deg C for 15-20mins.When the edges start to brown(mine got baked in 12mins itself),so I collected the edge biscuits in a plate and baked the rest for the remaining time until its browned.Cool down the biscuits completely.
   
8. Take it in a  mixer jar and grind it,scrap the sides and grind till you get a semi coarse mixture.Spread it in a plate and cool down and then store.
   
9. Take Multigrain Wheat cerelac powder in a bowl,add hot water to it,keep adding till you reach the desired consistency. Feed warm.
   

Makhana Cereal Mix

Phool Makhana Cereal for Babies is a baby food made by roasting & grinding phool makhana and then mixing with hot water to get a porridge. Ideal for 8-12 months babies.

Ingredients

For cereal mix

• 2 cups phool makhana

For making cerelac

• 2 teaspoon phool makhana porridge mix heaped
• water as needed
• a very tiny pinch jeera powder roasted

1. Measure and take makhana.Cut open each one and check if there is any worms or fungus…just check it.Then take it in a pan and dry roast it.Keep roasting in low flame, keep turning over for even roasting.
   
2. Roast it until  it is crispy and is slightly golden.If you try popping one in your mouth,it should be crisp and not chewy thats the right stage.switch off.Cool down and transfer to a mixer jar.Powder it fine.If you want you can sieve it.
   
3. It was fine only so I didn’t sieve it.Cool down then store in airtight container.Now while making porridge : Take 2 heaped teaspoon makhana porridge mix then add roasted jeera powder.
   
4. Add hot water,mix well until it forms a smooth porridge. Feed warm.
   

Oatmeal Cereal | Oats Cerelac

Oats Cereal Mix is a filling, healthy mix for babies made by blending oats cereal to a powder. Oats Cereal Mix is a handy ingredient to make porridge for 4-7 months babies. Oatmeal Cereal Mix is an instant food ideal to make on busy & travel times.

Ingredients

For making oats cereal mix

• 1 cup oats

For making oats cerelac

• 2 tablespoon oats cereal powder
• 1 cup water
• 1/2 teaspoon palm sugar powder optional

1. Dry roast oats for 3-5 mins in low flame.Cool down completely.
   
2. Transfer it to mixer jar and powder it.Cool down for a while then store.
   
3. Take oats cereal mix in a pan, add water to it and start cooking.
   
4. Cook in low flame. It will start getting thick.
   
5. Add sweetener if you are adding at this stage.Cook till the porridge coats the ladle, adjust consistency according to your baby’s preference. Serve warm!
   

Sago Cereal

Sago urad mix for babies is a baby food base ingredient used for making porridge for babies. Sago urad mix for babies is a made by roasting & grinding sago & urad to form a powder. Sago urad porridge is then made by cooking the mix with hot water to get cerelac. Ideal for 8-12 months babies.

Ingredients

For cereal mix

• 1/2 cup sago / javvarisi
• 1/2 cup whole urad dal / mulu ulunthu

For making instant cerelac

• 2 teaspoon heaped sago porridge mix
• 1/2 cup water

1. Measure sago and whole urad dal without skin.It is recommended to use the smaller variety of sago which we use for payasam.Rinse sago well.
   
2. Wash it well then strain water,Set aside.Then take urad dal rinse it well, then strain water.
   
3. Spread in seperate plates and let it dry in scorching sun for atleast 30mins.Then first take urad dal in a pan,roast until golden,Set aside.
   
4. Now take sago and roast until it comepletely puffs up,it will give a crackling noise once it settles down and the transparent sago would have turned white in color by now, this is the right stage,switch off.Now spread in seperate plates and let it to cool down.
   
5. Now take urad dal ina mixer and powder it.Transfer to a siever then take sago in the same jar.
   
6. Powder it and transfer it to the siever.Sieve it atleast twice for even mixing.Spread in a plate and cool down for sometime then store.
   
7. To make the porridge : Take porridge mix powder in a sauce pan,add water.
   
8. Whisk it well and keep cooking in low flame until it starts to thicken.
   
9. It will become thick in a while,more like this a thick sauce.
   
10. Then it thickens further to coat the ladle like this.This is the right stage,add ghee and switch off. Mix it and feed warm.
    

Expert Tips

• Make sure you buy clean jaggery powder.
• Use transparent small sago variety(nylon sago) for this porridge.
• If there is even little moisture in the sago while roasting it will stick together, but thats ok keep roasting it will separate it will start puffing.
• Roasting is very important so roast in low heat without changing the color.
• While rolling the biscuit dough, make sure to roll it thin.
• The biscuits should be crisp, only then the shelf life will be more.
• If the biscuits are soft and chewy then while powdering you may not get a fine dry powder.So make sure to bake the biscuits until browned and crispy.
• Makhana is usually bland, so I added roasted jeera powder.You can try adding either sweet or some flavoring to this porridge.
• Keep changing the texture of the food, start with smooth purees and porridges slowly change it to coarse then biting texture so that the baby get used to eat varieties.

If you have any more questions about this Cereal Recipes for Babies do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Cereal Recipes for Babies? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Cereal Recipes for Babies | Homemade Cerelac Recipes

Cereal Mixes are very useful for babies especially during travel or when you are outside home. You don't need to cook this just add hot water to it, mix and feed just like cerelac but its homemade.

Course Main Course

Cuisine Indian

Keyword 30 mins recipes, Baby Food, poha recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Calories 398kcal

Author Sharmilee J

Ingredients

For Cerelac Mix :

• poha, oats, wheat flour, muligrain flour
• sweetener if needed

For Making Cerelac :

• cerelac mix
• water as needed

Instructions

To make cerelac :

• Take a tablespoon of cerelac to the bowl, add hot water to it, mix well. Adjust water according to the consistency you want, Cerelac ready!

Notes

• You can add any sweetener of your choice. You can replace jaggery with candy sugar candy or cane sugar.
• Make sure you buy clean jaggery powder.
• Roasting is very important so roast in low heat without changing the color.

Nutrition

Serving: 75g | Calories: 398kcal | Carbohydrates: 81g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 11mg | Sodium: 677mg | Potassium: 105mg | Fiber: 2g | Sugar: 6g | Vitamin A: 17IU | Calcium: 59mg | Iron: 4mg

The post Cereal Recipes for Babies | Homemade Cerelac Recipes appeared first on Sharmis Passions.

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