Babies in most Konkani households begin their solids with this Nanchanya bolu/ ragi porridge. Finger Millet is highly nutritious, as it is rich in iron and vitamins and sprouting it increases the B complex content in it. This was one food that I continued giving both my children for breakfast instead of the usual glass of milk as it is not only nutritious but also very filling. Easier and faster instead of getting them to eat breakfast(which can be packed in the tiffin box) at 6 am in the morning before leaving for school.
- 1kg Finger Millet / Nachani/ Ragi
- 1/2 kg wheat
Wash both the Ragi and Wheat well and soak in water for a day. Drain out all the water and tie in a cloth. Allow it to sprout. Sprouting time depends on the humidity and temperature. After it has sprouted, dry it in strong sunlight for four days. Store it in an air tight container and powder as required.
To make the Porridge.
- 1 glass of milk (250ml)
- 1 tsp powder
- 1 tbsp jaggery syrup or a small piece of jaggery
- A pinch of salt
Mix the powder well in milk and only then cook it along with the jaggery and salt on a gentle flame till it bubbles. Allow to cool and serve.