6 Healthy Millet Recipes For Babies
Millets are nutritious grains packed in vitamins and minerals. They reduce the risk of diseases and are easy to digest. Start your child on these grain with these easy recipes.
By Lakshmi Krishnamoorthy • 7 min read
Millets (bajra in Hindi) are hardy grains known to be amongst the earliest of foods consumed by man. They are packed with nutrition. They can replace grains like rice and wheat to make regular Indian dishes healthier.
Also, millets are easy to digest and hence good for babies and toddlers. Millet can be introduced in your baby’s diet at 6 to 8 months of age.
Easy homemade millet recipes for babies
We look at some easy-to-make millet recipes that your child will love.
1. Pearl millet porridge
- 1 cup (200 g) Pearl millet
- Salt to taste
- Clean the millet to remove stones. Soak it in water for 30 minutes. Drain and dry in shade.
- Powder in a mixer till is breaks into coarse particles.
- Sieve to remove the coarse particles.
- Powder a little more in a blender.
- Boil 1 litre of water.
- Add the millet powder to the water, stirring continuously to avoid lumps.
- Add salt. Simmer till it is cooked.
- Cool and serve with buttermilk.
2. Corn dosa
- 1 cup Corn
- ¼ cup banyard milletyani
- ¼ cup black gram dal
- Salt to taste
- 1 tbsp fenugreek seeds
- Soak corn and banyard millet separately. Soak fenugreek seeds and urad dal separately.
- Grind all of these ingredients together with salt to dosa batter consistency.
- Allow it to ferment for 6 hours.
- Makes soft dosas.
3. Little millet biryani
- 1 cup little millet, cleaned
- 2 tbsp ghee
- 1 tsp ginger-garlic paste
- ½ tsp mint leaves, chopped
- 3 cardamom
- 1/4 tsp cinnamon, powdered
- 1/4 tsp fennel seeds, powdered
- 1 pinch turmeric powder
- 1 tsp chilli powder
- 1 cup chopped carrot, beans, drumstick, green peas
- 1/4 cup onion, chopped fine
- ¼ cup thick curd
- Salt to taste
- Heat ghee in a pan. Roast cardamom, cinnamon and fennel powder for 2 minutes.
- Add ginger-garlic paste, mint, onion and tomato and fry for 3 minutes.
- Add the chopped vegetables and curd and mix well.
- Cook for 5 minutes; check to see if vegetables are done.
- Add the little millet. Add 2 cups water and cook covered till it is done.
- Serve hot with papad.
4. Spicy millet adai
- 150 g foxtail millet
- 150 g kodo millet
- 150 g banyard millet
- 150 g black gram dal
- 2 tsp cumin
- 2 red chillies
- ½ tsp peppercorns
- ½ inch ginger
- 2 tsp curry leaves, chopped
- 2 pinches asafoetida
- Salt to taste
- Dry roast the millets, black gram, cumin, pepper and chillies.
- Grind together with ginger and a little water to make a thick batter.
- Add salt, curry leaves and asafoetida and mix well.
- Heat a thick tawa and smear it with oil.
- Pour a ladleful of the batter and spread it out so it is slightly thicker than a dosa.
- Cook on medium flame.
- Flip over, drizzle a little oil around it and cook till it is done.
- Serve hot with chutney or a piece of jaggery.
5. Spicy foxtail millet paniyaram
- 1 cup Foxtail millet
- ½ cup boiled (idli) rice
- ½ cup Black gram dal
- 1 tsp Fenugreek seeds
- 1 onion, chopped fine
- 1 green chilli, chopped fine
- ½ tsp mustard seeds
- ½ tsp cumin
- ½ tsp Bengal gram dal
- ½ tsp coriander, chopped
- ½ tsp curry leaves, chopped
- Ghee for frying
- Clean the millet, rice, fenugreek seeds and black gram in water. Soak all of them together for 3 hours.
- Grind in mixer/grinder till you get a dosa batter consistency.
- Add salt and allow it to ferment for 8 hours.
- Add the rest of the ingredients and mix well.
- Heat paniyaram mould with ½ tsp oil in each mould.
- Pour ½ tsp of the batter into each mould and allow it to cook.
- Flip over carefully and let it cook again till brown spots appear.
- Remove onto a plate.
- Serve with coconut chutney.
6. Foxtail millet sweet pongal
- 200 g foxtail millet
- 250 g jaggery
- 50 g ghee
- 5 cashewnuts, broken
- 15 raisins
- ½ tsp cardamom powder
- Roast the millet in a pan with a little ghee till it is nice and golden.
- Roast cashews and raisins in a little ghee and keep aside.
- Heat jaggery in 4 teaspoons of water till it dissolves.
- Strain to remove dirt.
- Put the jaggery back on the stove and heat till it thickens to form a syrup.
- Heat 400 ml of water and add the roasted millet.
- Allow it to boil.
- Add ghee little by little.
- When it is half done, add the jaggery syrup.
- When it is cooked, the mixture will come off the sides of the pan.
- Now, add the cashews, raisins and cardamom powder and mix well.
- Your millet sweet pongal is ready.
Make these dishes for your child so she grows up to be healthy and learns the value of these traditional grains.
About the author:
Written by Lakshmi Krishnamoorthy on 8 August 2017; updated on 25 October 2019
Mrs Krishnamoorthy has over 16 years of experience in writing content for various websites, marketing and the publishing industry. She is known for her people management skills and efficient handling of editorial functions.
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