9m+ recipe
Ragi Veg Cutlet
A gentle ragi recipe for clean Indian baby food routines from 9m+.
Ingredients
- 2 tbsp Live Indianly Sprouted Ragi Powder
- 1/2 medium potato, boiled and mashed
- 2 tbsp steamed and grated carrot
- 1 tbsp boiled and mashed green peas
- 1 tbsp finely chopped coriander leaves
- Tiny pinch jeera powder
- Tiny pinch turmeric powder
- 1 tsp ghee
Method
- Boil and mash the potato until smooth.
- Steam the carrot and grate or mash it.
- Boil the green peas and mash lightly.
- Combine the potato, carrot, peas, coriander, jeera powder, and turmeric.
- Add the Sprouted Ragi Powder and mix into a soft dough.
- Add 1-2 tsp warm water if needed.
- Shape into soft, adult-finger-length oblong cutlets.
- Heat a pan and grease with ghee.
- Cook the cutlets for 2-3 minutes on each side until lightly golden.
- Cool slightly before serving.
Texture tip
- 9-10 months: Mash the cutlet slightly before serving.
- 10-12 months: Serve as soft finger foods.
Nutritionist note
Ragi provides iron and calcium, while vegetables add fiber and vitamins to support healthy growth.
Parent tip
Serve fresh, or cool promptly and refrigerate within 2 hours. Reheat once until steaming hot, then cool to a safe serving temperature.
Allergen note
Contains or may include: Milk. Check every packaged ingredient label and follow your child’s allergy plan.
Parent note: introduce new foods one at a time, adjust texture for your baby’s readiness, and check with your pediatrician for allergies, medical conditions, or feeding concerns. Seat your child upright and supervise closely throughout every meal.
