Nutritious Sprouts and Banana Porridge ( Baby and Toddler)

1. Soak the whole moong
whole wheat and whole ragi in enough water in separate containers for 6 to 8 hours.
2. 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.
3. 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.
4. 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.
5. Separate this burnt portion from the toasted grains by passing it through a sieve. Discard the burnt portion.
6. Blend the toasted grains in a mixer to a fine powder.
7. Cool and store in a sterilised air-tight container. Use as required.
8. 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.
9. Add the mashed banana
mix well and serve immediately.
10. Instead of banana you can also use mashed chickoo or date purée to sweeten this porridge.
11. 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.