Ragi Porridge Recipe for Babies (Ready in 5 Minutes)

Ragi (finger millet, sometimes called nachni or mandua) is a small reddish grain that cooks into a smooth, earthy porridge. This ragi porridge recipe for babies takes about five minutes once you have ragi flour at home, and it works well as a breakfast from around 6 months, when your baby has started solids.

What you need

• 1 level tablespoon ragi flour (roasted or unroasted)
• About 100 ml water (half a cup), plus a little extra
• 2 to 3 tablespoons breastmilk or formula (optional, added after cooking)
• Optional flavour: a little mashed ripe banana, stewed apple or a pinch of elaichi (cardamom)

Do not add sugar, gur (jaggery), honey or salt for babies under 12 months. Ripe fruit gives enough sweetness, and honey is unsafe before the first birthday.

Step-by-step ragi porridge recipe

1. Make a slurry: in a small pan, mix the ragi flour with 2 to 3 tablespoons of cold water until there are no lumps. Starting with cold water is the trick to a smooth porridge.
2. Add the rest of the water: pour in the remaining water and stir well.
3. Cook on low heat: keep stirring for 4 to 5 minutes. The colour darkens slightly and the mixture thickens and turns glossy. Raw ragi tastes grainy, so make sure it is fully cooked.
4. Adjust thickness: take it off the heat and add a little warm water, breastmilk or formula until it reaches the right texture for your baby.
5. Cool and test: let it cool until just warm and test a drop on the inside of your wrist before feeding.

Texture and quantity by age

• 6 months: thin and smooth, like a runny custard. Start with 1 to 2 teaspoons once a day.
• 7 to 8 months: thicker, so it sits on the spoon. 3 to 5 tablespoons as part of breakfast.
• 9 to 12 months: thick porridge with soft mashed fruit stirred in, around half a small katori.
• 12 months and up: you can cook it in whole cow's milk instead of water, and serve with chopped soft fruit.

Flavour ideas without sugar

Ragi and banana

Stir in 1 to 2 tablespoons of mashed ripe banana after cooking. This is the most popular version with babies.

Ragi and dates

Soak 1 to 2 pitted khajoor (dates) in hot water, mash into a smooth paste and stir in. Remove skins if they are tough.

Ragi with ground nuts (after nuts are introduced)

Add half a teaspoon of finely ground almonds or pistachios. Never give whole or chopped nuts to babies. Introduce nuts one at a time and watch for allergy signs.

Storage and safety tips

• Make fresh each time. Cooked porridge thickens and can spoil quickly in warm weather or during long load-shedding hours.
• Store dry ragi flour in an airtight jar away from humidity, especially in the monsoon.
• Throw away any porridge left in the bowl your baby has eaten from.

If you want ragi already combined with another grain, our Semolina and Ragi porridge mixes ragi with sooji. Please note that semolina comes from wheat and contains gluten, so introduce wheat on its own first.

Frequently asked questions

Can I give ragi porridge every day?

Yes, but rotate it with other grains like rice, barley and oats, and pair it with daal, egg or meat at other meals so your baby gets a range of nutrients.

Roasted or unroasted ragi flour?

Both work. Roasted flour has a nuttier smell and cooks a little faster; unroasted flour just needs the full five minutes of stirring.

My baby's stool looks darker after ragi. Is this normal?

Ragi's natural colour can darken stool slightly. If you see black, tarry stool or blood, or your baby seems unwell, see a doctor.

Read more in our guide to Ragi for Babies: Benefits, Age and Easy Recipes and see where porridge fits in the 7 Month Baby Food Chart.

This guide is general information, not medical advice. Please check with your paediatrician before starting new foods, especially if your baby has allergies, reflux or was born early.