Ragi porridge

Ragi or nachni or finger millet is a good source of fiber, calcium, iron and selenium. It is gluten-free, low in fat and easy to digest.

I prepared without milk. If needed you can add expressed breast milk or formula after cooling. Also, I got ARF ragi from store however you can prepare it at home.

ARF is Amylase Rich Flour which is made from grains by the steps of ‘soaking-germinating-drying-roasting-grinding’. The enzyme amylase breaks down starch into simple carbohydrates improving digestibility and nutritional value of food.

How to prepare ARF ragi?

  1. Soak grain overnight
  2. Remove water and tie grain in muslin cloth. Allow it to germinate for 12 -18 hours in cool dark place.
  3. Dry under sun or in oven
  4. Dry roast in low flame
  5. Grind and store the flour in clean dry container.


  • 1 tablespoon ragi flour
  • ½ cup water
  • 1 teaspoon ghee
  • A pinch of jaggery


  • In a pan take ghee and heat it.
  • Add ragi flour and sauté for a minute
  • Boil water in another pan
  • Add ragi in boiling water and stir continuously to avoid lumps. (You can add water in sautéed ragi too. But adding like the step makes it easier to avoid lumps.)
  • Once mixture thickens and jaggery. Mix well to get medium consistency.
  • Serve lukewarm


  • Instead of using jaggery. You can add date syrup.
  • Adding mashed banana or apple puree or sapota enhances the taste and nutrients.
  • Also, once baby is introduced to animal’s milk. It can replace water.
  • After introduction of nuts, they can be used to garnish.

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