Rice and moong dal khichdi is a soft, easy to digest meal that works perfect when your baby is around 8 months and older. The gentle combination of rice and moong dal sit light on the baby stomach while giving all nutrition needed for babies.

This khichdi is one of the best first foods you can give because it so easy to make at home from fresh ingredients. From start to finish it takes just 20 minutes, so you can make it fresh every time your baby needs it. Babies loves soft texture and mild flavour, without any strong spices.

[feast_advanced_jump_to]

About Rice and Moong Dal Khichdi

Khichdi is a traditional Indian dish that has been given to babies and sick people for generations because it is gentle on digestion and nourishes the body. Rice and moong dal together make a complete meal with protein, carbs and all nutrients baby needs for strong growth and development.

The texture is soft and creamy, and when you mash it well after cooking it becomes almost like porridge so baby can eat easily with spoon. You can keep it bit textured for older babies. Ghee adds richness and flavour to khichdi without being heavy on baby stomach.

You can make this khichdi your own way like you prefer. Some mothers add more vegetables, some like it thicker and some prefer watery consistency. You can adjust everything based on what your baby prefers and what works for their digestion.

I made this khichdi for my babies when they started solids and I always make fresh because it take just less time. They finish the whole bowl every time because it is mild and tasty.

Similar Recipes

• Sabudana Khichdi Recipe
• Millet Khichdi Recipe
• Rava Kichadi
• Ajwain Water
• Moong Dal Halwa

Rice and Moong Dal Khichdi Ingredients

• Rice - I use regular rice and it becomes very soft when cooked with dal. It gives carbohydrate and energy needed for baby growth.
• Moong Dal - I use yellow moong dal because it very easy to digest for babies and full of protein. It cooks quickly and blends well with rice.
• Grated Carrot - I add carrot for nutrition and mild sweetness, it gives iron and vitamin. You can use pumpkin or sweet potato also if you prefer.
• Garlic Clove - I use one small clove for flavour and it helps with baby digestion.
• Turmeric Powder - I add small pinch for colour and it good for baby health. Use little amount because strong flavour is not suitable for babies.
• Ghee - I use ghee for richness and it makes khichdi taste better. Ghee also helps with healthy weight gain.
• Jeera - I use cumin seeds for tempering and it gives nice aroma and helps with digestion. Little amount is enough for baby.
• Water - I use enough water to make khichdi soft and mash-able. Adjust water based on how thick or thin you want.
• Hing - I add tiny pinch because it help with baby gas and digestion. Use very small amount only.

How to make Khichdi for Baies Step by Step

1.In a mixing bowl - add rice and dal. Add water rinse it well strain, wash again and set aside.

2.In a pressure cooker add oil, jeera let it splutter then add garlic and carrot.

3.Saute for a minute. Add turmeric powder, hing.

4.Add required salt, give a quick mix. Add drained rice and dal.

5.Mix well. Add water and pressure cook for 5 whistles then simmer for 5mins and switch off.

6.Let the pressure release by itself. Open and mash it well. The consistency is upto you, you can even pulse it in mixie. But I prefer this way as its textured.Add ghee mix well.

Serve hot with a drizzle of ghee!

Expert Tips

• Rinse Well - I rinse rice and dal multiple times before cooking to remove dust and keep it clean.
• Soft Cooking - I pressure cook for 5 whistles then simmer so everything becomes very soft and easy to mash. Simmering helps rice and dal cook soft.
• Mash Properly - I mash khichdi well so it becomes smooth and creamy with no hard pieces. You can use fork or pulse in mixer, but mashing work fine too.
• Consistency Control - The consistency is up to you, you can make it more gooey or as per your needs. Adjust water to get right texture for your baby.
• Starting Slowly - Always start with just 3 to 4 spoons when you introduce new food, then gradually increase the quantity. Watch for any reaction before increasing more.
• Add Ghee Last - I add ghee after cooking, finish to make it taste better and richer. Warm ghee mix better into khichdi.

Serving and Storage

Serve khichdi warm to your baby in bowl with spoon, you can add little extra ghee on top for flavour. You can have the leftover because it tasty and baby might not finish, but don't worry. Store in fridge for one day in airtight container and reheat gently by adding little water. I prefer make them fresh when needed since it take just twenty minutes.

FAQS

1. Can I skip salt for baby? 

Yes, you can skip salt completely if baby is under one year old. If you want to add some later, just use very small amount and introduce slow.

2. How do I know if consistency right? 

Keep it smooth and mashable when baby is just starting solids. For older babies learning to chew, you can keep it bit textured. 

3. Can I add more vegetables? 

Yes you can add pumpkin, sweet potato or peas but add slowly one at time to check whether the baby takes it well. 

4. How much should baby eat? 

Start with 3 to 4 spoons and increase gradually as baby want more and show they enjoy it. Don't force feed.

5. Can I make and store ahead? 

You can make fresh each time because it take just 20 minutes, which is best for baby food. 

If you have any more questions about this Khichdi Recipe for Babies do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Khichdi Recipe for Babies? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Khichdi Recipe for babies appeared first on Sharmis Passions.

Aadi Koozh or Aadi Kool is a healthy porridge made in the auspicious time of the Tamil month called Aadi. Aadi Koozh is made using finger millet flour, raw rice, curd, herbs etc. Learn to make Aadi Koozh Recipe with step by step pictures and video.

Aadi Koozh  is served with pickle or puli kuzhambu or dry fish curry or even fish kuzhambu. Aadi Koozh is known for its cooling properties and often served to beat the heat. Aadi Paal or Aadi Thengai Paal is also made for Aadi Pirappu.

[feast_advanced_jump_to]

About Aadi Koozh

'Aadi' is the auspicious month in the Tamil calendar and 'Koozh' is porridge so 'Aadi Koozh' translates to a special porridge made during the month of Aadi. Aadi Koozh is prepared in this auspicious month of Aadi and served in temples.

Aadi Koozh is basically ragi porridge cooked along with broken raw rice. Aadi Koozh is made using finger millet flour, raw rice, curd, salt garnished with curry leaves, small onion and green chilies.

Aadi is one of the most auspicious month celebrated in Tamil Nadu. Traditionally Aadi Koozh is prepared by fermenting ragi slurry overnight then mixed with cooked rice and garnishings. Fermenting gives a sour taste to the porridge. The easy and quick alternate is the instant ragi koozh.

The first of the month is marked with a special puja, followed by a feast with 'payasam' prepared with coconut milk, 'puran poli' and vadai. Traditionally, the family of a 'pudhu maappillai' (new son-in-law) is invited to the girl's house, where the couple is gifted new clothes and other presents.

Aadi Koozh Video

The 18th day of Aadi, is observed as 'Aadi Perukku', a day of offerings and prayers to these rivers, which mean so much to the lives and prosperity of the people. The day is an occasion for rejoicing particularly for those living on the banks of the all the main rivers, its branches and tributaries. [Source : Wiki Pedia]

According to the Tamil calendar, Aadi is the fourth month of the year. The first day of this month, is celebrated as Aadi Pandigai or Aadi Pirappu, which is an important festival to most Tamils, especially newly-weds.

The most visible manifestation of the month of Aadi is the huge 'kolams' that are patterned early each morning in front of houses. They are usually bordered with red 'kaavi' and across the front doorway at the top are strung mango leaves.

Similar Recipes

• Ragi Porridge
• Millet Porridge
• Aadi Kummayam
• Aadi Paal
• Paal Payasam

Aadi Koozh Ingredients

• Finger millet flour - Finger millet flour is the base ingredient for Aadi Koozh. Ragi is also known as Finger millet or Kelvaragu or Keppai in short.
• Raw Rice - Raw rice is added and cooked along with ragi flour to give the koozh a texture and taste.
• Curd - Curd is mixed with water to make buttermilk. Buttermilk is added to cooked mixture to make it a porridge.
• Accompaniments - Aadi Koozh is served with raw small onion, pickle, or any non veg kuzhambu varieties like fish kuzhambu or karuvadu kuzhambu etc.

How to make Aadi Koozh Step by Step

1.Measure and take ¼ cup raw rice.

2.Grind it to a slightly coarse mixture like this.

3.Boil 2 cups water in a sauce pan add broken raw rice to it. Cook until rice turns soft more like porridge in consistency. Let it simmer.

4.Meanwhile to a mixing bowl take 1 cup ragi flour, add 4 cups water to it.

5.Whisk it well without any lumps. This is done off the stove. This mixture can be left overnight to ferment and then proceeded too.

6.Add the ragi mixture to the cooking rice. Add required salt.

7.In low flame, keep mixing to avoid lumps and cook it till it becomes thick and raw taste of ragi flour leaves.It takes at least 5 minutes.

8.It will become shiny and thick.

9.The cooked rice will be seen in between as shown here. At this stage switch off.

10.Add 1 cup thick curd to a bowl, 1 and ½ cups water. Whisk it well, Set aside.

11.Transfer the cooked ragi porridge to a mixing bowl along with 2 tablespoon small onion(chopped finely), 2 teaspoon curry leaves(chopped finely),1 green chili(crushed).

12.Add whisked curd to it.

13.Add water if it is to too thick. Adjust with little water if needed may be around ½ cup.

14,Mix it well using a whisk.

15.Aadi koozh is ready!

Serve Aadi Koozh warm or chilled!

Expert Tips

• Water ratio - Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
• Traditional method - Usually they soak ragi flour overnight and then add cooked rice to it. This is done to get a slightly sour taste. I have shared the instant version.
• Cookware to use - Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used a claypot.
• Flame - While cooking keep in low flame and cook else lumps may form easily. Keep mixing with a ladle / whisk.
• Consistency - The koozh thickens with time so adjust water / buttermilk accordingly. I used thick curd so had to add more water. Make sure you cool down the koozh completely before adding buttermilk.

Serving & Storage

Serve Aadi Koozh with raw small onion and curry leaves sprinkled. You can enjoy it warm or chilled. Aadi Koozh keeps well in fridge for 2 days.

FAQS

1.Is adding raw rice mandatory?

Yes as traditionally the making of aadi koozh involves adding raw rice along with ragi flour. Even in temples this tradition is followed.

2.What other items can I serve it with?

You can serve Aadi Koozh with raw small onion chopped finely, curry leaves chopped finely, vathal, puli kulambu, fish curry, chopped raw mango etc.

If you have any more questions about this Aadi Koozh Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Aadi Koozh Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Aadi Koozh Recipe appeared first on Sharmis Passions.