3 Healthy Indian Baby Finger Foods Recipe for 1 year old
Recipes in this Video
Ingredients
- ●1 cup idli rice
- ●1/4 cup split urad dal
- ●1/4 cup grated carrots
- ●1/4 cup chopped spinach
- ●1/4 cup chopped bell peppers
- ●1/4 tsp fenugreek seeds
- ●1/2 tsp salt
- ●1/2 tsp baking soda
- ●water as needed
Instructions
- 1Soak the idli rice and urad dal separately in water for at least 6 hours or overnight.
- 2Drain the soaked rice and dal, then blend them together with fenugreek seeds and enough water to form a smooth batter.
- 3Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8-12 hours or until it doubles in size.
- 4Once fermented, gently fold in the grated carrots, chopped spinach, bell peppers, salt, and baking soda.
- 5Grease the idli molds with a little oil and pour the batter into each mold, filling them about 3/4 full.
- 6Steam the idlis in a steamer or pressure cooker (without the weight) for about 10-12 minutes or until a toothpick inserted comes out clean.
- 7Remove the idlis from the molds and let them cool slightly before serving.
- 8Serve hot with coconut chutney and sambar.
Equipment
Ragi porridge, a staple in many South Indian households, is made from finger millet, a nutritious grain rich in calcium and iron. Traditionally consumed for breakfast, it is praised for its health benefits and is often served to infants and the elderly. In modern times, variations include adding fruits or nuts, making it a versatile dish enjoyed across different regions.
Ingredients
- ●ragi flour
- ●water
- ●milk
- ●jaggery
- ●salt
- ●cardamom
- ●ghee
- ●nuts
- ●raisins
Instructions
- 1Roast ragi flour in a dry pan over low heat until fragrant, about 3-4 minutes.
- 2Boil water in a saucepan over medium heat.
- 3Gradually add roasted ragi flour to boiling water while stirring continuously to avoid lumps.
- 4Cook the mixture for 5-7 minutes until it thickens and reaches a porridge-like consistency.
- 5Add milk to the thickened ragi mixture and stir well.
- 6Incorporate jaggery and salt, adjusting sweetness to taste.
- 7Add ground cardamom for flavor and mix thoroughly.
- 8Remove from heat and let it cool slightly before serving.
- 9Drizzle ghee on top for added richness.
- 10Garnish with nuts and raisins before serving.
Ingredient Alternatives
ragi flour
Healthier: quinoa flour
Cheaper: oat flour
Quinoa flour is gluten-free and nutritious, while oat flour is often more accessible.
jaggery
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is an economical alternative.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories, and water can be used for a lighter version.
ghee
Healthier: olive oil
Cheaper: butter
Olive oil is a healthier fat option, while butter is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup rolled oats
- ●1 cup milk (or plant-based milk)
- ●1 banana
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1 tsp vanilla extract
- ●1 tbsp honey (optional)
- ●1 tbsp oil (for cooking)
Instructions
- 1In a blender, combine the rolled oats, milk, banana, baking powder, salt, vanilla extract, and honey. Blend until smooth.
- 2Let the batter sit for about 5 minutes to thicken.
- 3Heat a non-stick skillet over medium heat and add a little oil.
- 4Pour 1/4 cup of the batter onto the skillet for each pancake.
- 5Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- 6Repeat with the remaining batter, adding more oil to the skillet as needed.
- 7Serve warm with your favorite toppings such as fruits, syrup, or yogurt.
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