Nutritious Sprouts and Banana Porridge ( Baby and Toddler)

by Tarla Dalal

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माल्टड मैजिक - हिन्दी में पढ़ें (Nutritious Sprouts and Banana Porridge ( Baby and Toddler) in Hindi)

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Here is a fantastic porridge of sprouted cereals and pulses, sweetened naturally with mashed banana!

Toasting the sprouts till they are crisp, not only improves the shelf-life but also increases the aroma incredibly, making this porridge mix a real winner, something you will want to try having yourself!

Moreover, the Nutritious Sprouts and Banana Porridge is a good source of energy, protein and a host of other nutrients like calcium and iron, which are all essential for your child at this age.

You can keep the dry porridge powder in an airtight container for a couple of weeks, to treat your child to a tasty and wholesome treat any time!

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Nutritious Sprouts and Banana Porridge ( Baby and Toddler) recipe - How to make Nutritious Sprouts and Banana Porridge ( Baby and Toddler)

Tags

Soaking Time: 6 to 8 hours. Preparation Time: 10 mins Cooking Time: 62 mins Total Time: 5529 hours 12 minutes 1Makes 0.75 cup

Ingredients

For The Sprouted Mixture [makes 1 Cup (14 Tbsp)]
1/4 cup whole green moong (whole green gram)
1/4 cup whole wheat (gehun)
1/4 cup whole ragi (nachni / red millet)

For Serving
1 tbsp of sprouted mixture
1/4 cup mashed banana

Method

For the sprouted mixture

Soak the whole moong, whole wheat and whole ragi in enough water in separate containers for 6 to 8 hours.
Drain out all the water, tie them in separate muslin cloths and allow them to sprout. This may take upto 2 days in warm weather. Remember to keep sprinkling water on the musllin cloth to keep it damp, as the grains will not sprout if they are dry.
Heat a non-stick tava (griddle) and dry-roast all the whole grains separately on slow flame for 15 to 20 minutes or till they turn crisp, while stirring continuously.
Cool for 5 minutes and combine all the toasted grains in a deep bowl. Rub them between your palms to remove all the burnt skin and sprouts which will otherwise leave a burnt taste in the mixture.
Separate this burnt portion from the toasted grains by passing it through a sieve. Discard the burnt portion.
Blend the toasted grains in a mixer to a fine powder.
Cool and store in a sterilised air-tight container. Use as required.

How to proceed

Boil ½ cup of water in a non-stick saucepan, add 1 tbsp of the sprouted mixture and mix well. Switch off the flame, cover with a lid and keep aside for 5 minutes.
Add the mashed banana, mix well and serve immediately.

Handy tip:

Instead of banana you can also use mashed chickoo or date purée to sweeten this porridge.
To reduce cooking time at step 3 in the sprouted mixture, you can dry roast 2 to 3 grains on different tavas and flames at a time.