Food guide

Ragi

Ragi (finger millet) can be introduced around 6 months. It's a traditional weaning food in South Asia, highly nutritious.

How to serve at this age

6-9 months: Make ragi porridge with breast milk or formula. 9-12 months: Mix ragi flour into other foods. 12-24 months: Use in dosas, porridge, or baked goods.

Nutrition

Excellent source of calcium - higher than most grains. Rich in iron, fiber, and protein. Contains amino acids.

A note from the editors

Roast ragi flour lightly before cooking to enhance flavor. Store in airtight container.

Good to know

Naturally gluten-free. Has a slightly earthy taste. Can be made into porridge or added to other foods.

This guide is also published on Avo Parenting. Read the Ragi guide