Millet Khichdi Mix – Millet Porridge for Babies

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Millet Khichdi Mix for Babies | Millet Khichdi Porridge for Babies

Millet khichdi mix for babies is a baby food base ingredient used for making porridge for babies. Millet khichdi mix for babies is a made by roasting & grinding thinai & varagu to form a powder. Millet khichdi porridge is then made by cooking with hot water to get a porridge. How to make Millet khichdi mix porridge for babies using Millet khichdi mix is posted in this recipe with step by step pictures. Ideal for 8-12 months babies.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings1.5 cups

AuthorSharmilee J

1x2x3x

Ingredients

• 1.5 cup thinai foxtail millet
• 1/4 cup varagu kodo millet
• 1/4 cup paasi paruppu split yellow moong dal
• 1 tsp jeera heaped
• 1/4 tsp hing

For making porridge:

• 1.5 tbsp porridge mix heaped
• 3/4 cup water
• 1/4 tsp ghee

Instructions

• Measure all your ingredients and get ready.Rinse the millets, first varagu,thinai.
• Then moong dal,rinse them well drain water and let it dry under sun for an hour.Now start roasting, I started with thinai.
• Roast until golden brown, the millet will become crisp thats the right stage,Switch off and let it to cool.Then add varagu.
• Dry roast till golden,set aside to cool.Finally add moong dal roast until golden brown.Set aside to cool.
• Then add jeera roast until slightly browned,then add hing roast for 2 seconds.Switch off.
• Set aside to cool for sometime, then transfer to a mixer and grind it to a semi fine powder.It will be slightly coarse that you can feel the texture while touching.Allow it to cool down for few mins then store.
• To make the porridge : Take porridge mix powder in a sauce pan,add water.Whisk well.Cook in low flame.
• Keep cooking in low flame until it starts to thicken.
• It will become thick in a while,more like this a thick sauce.At this stage add ghee and switch off.
• Serve warm.

Notes

• The porridge mix powder keeps well for 4 months in room temperature itself.
• This khichdi thickens with time so switch off accordingly.
• Add more water as it takes sometime for the millets to cook as with rice.
• I didn’t sieve as the mixture is coarse.
• You can even add any vegetables with this.I usually feed this khichdi along with the poriyal we make for us.

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Method:

1. Measure all your ingredients and get ready.Rinse the millets, first varagu,thinai.
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2. Then moong dal,rinse them well drain water and let it dry under sun for an hour.Now start roasting, I started with thinai.
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3. Roast until golden brown, the millet will become crisp thats the right stage,Switch off and let it to cool.Then add varagu.
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4. Dry roast till golden,set aside to cool.Finally add moong dal roast until golden brown.Set aside to cool.
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5. Then add jeera roast until slightly browned,then add hing roast for 2 seconds.Switch off.
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6. Set aside to cool for sometime, then transfer to a mixer and grind it to a semi fine powder.It will be slightly coarse that you can feel the texture while touching.Allow it to cool down for few mins then store.
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7. To make the porridge : Take porridge mix powder in a sauce pan,add water.Whisk well.Cook in low flame.
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8. Keep cooking in low flame until it starts to thicken.
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9. It will become thick in a while,more like this a thick sauce.At this stage add ghee and switch off.
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Serve warm.

My Notes:

• The porridge mix powder keeps well for 4months in room temperature itself.
• This khicdi thickens with time so switch off accordingly.
• Add more water as it takes sometime for the millets to cook as with rice.
• I didn’t sieve as the mixture is coarse.
• You can even add any vegetables with this.I usually feed this khichdi along with the poriyal we make for us.

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