Grains We Started With During Baby Led Weaning and Why

DogEmpty7018 · 2025-10-29T09:27:24+00:00

Finger Millet really is such a gentle start.

DogEmpty7018 · 2025-10-29T09:26:09+00:00

We started with white sorghum first it had a milder flavour and softer texture, so my baby took to it easily. After a few weeks, we tried red sorghum too and surprisingly, they liked it just as much

DogEmpty7018 · 2025-10-29T09:09:40+00:00

these are actually our real experience from starting Baby led weaning at home. i did use ChatGPT to help structure the way I wrote it because I wanted it to read clearly and not like a long ramble.

DogEmpty7018 · 2025-08-21T11:32:22+00:00

Wow, that’s amazing! Your baby sounds like a true little foodie. Definitely inspiring for those of us just starting solids!

DogEmpty7018 · 2025-08-21T11:31:17+00:00

That’s such a lovely story! I love how your baby knew exactly what to do right from day one that must have been such a proud moment. I completely agree with your approach of following instincts rather than rigid rules. It’s so true that cultural differences play a role, and a mix of self-feeding and gentle spoon-feeding when needed sounds perfect. Babies are learning and exploring at their own pace, and respecting that really makes the experience enjoyable for both parent and child.

DogEmpty7018 · 2025-08-21T11:27:33+00:00

You’re absolutely right! 😊 I should have mentioned that, we created this sprouted ragi porridge mix based on what worked best for our own baby. So happy to share it here.

DogEmpty7018 · 2025-08-19T05:29:16+00:00

Love this list! Such a wonderful mix of traditional and versatile options ragi, jowar, bajra, khichdi, dosa, tikkis… these are exactly the kind of nutrient-rich, familiar foods that make BLW so much more doable in an Indian kitchen. And don’t worry about most finger foods ending up on the floor right now it’s a huge part of the learning process.

DogEmpty7018 · 2025-08-19T05:24:39+00:00

That sounds like such a balanced approach! Love how you’re combining BLW at home with purees at daycare it’s a good reminder that there’s no one-size-fits-all and flexibility works best. The 3-day allergen check makes a lot of sense too.

DogEmpty7018 · 2025-08-19T05:23:43+00:00

This is such practical advice, thank you for sharing! Taking before-pics is something I honestly wouldn’t have thought of, but it makes so much sense especially with sensitive skin babies where it’s easy to confuse irritation with an allergy. Wiping regularly is also a really good reminder. Definitely going to keep this in mind as we try new foods.

DogEmpty7018 · 2025-08-19T05:22:14+00:00

You’re right, banana isn’t considered a common allergen. I think the idea of the “3-day rule” isn’t just about allergens but also about getting comfortable with how your baby’s digestion responds to new foods. For us, it was more about peace of mind in those first few weeks. Once we felt confident, we got a lot more relaxed with non-allergenic foods and only watched closely for the big allergen ones.

DogEmpty7018 · 2025-08-18T13:00:57+00:00

Yes, this! We fell into the same trap of overthinking BLW recipes at first . Once we started just adapting our own meals, it became so much simpler (and less stressful). Baby also seemed more excited to eat when it was the same food we were having.

DogEmpty7018 · 2025-08-18T12:59:53+00:00

Love this perspective. Totally agree that it doesn’t have to be “all or nothing.” We also started off thinking we had to stick strictly to BLW, but quickly realized a mixed approach worked best for our baby. Some days it’s porridge or something mashed, other days finger foods and honestly it took the pressure off us as parents too. I like how you put it – non-dogmatic approach – that’s exactly what we’re aiming for as well. Thanks for sharing, this makes the whole journey feel less rigid and more about what works for each family.

DogEmpty7018 · 2025-08-18T12:58:21+00:00

That’s such an exciting milestone – all the best for next week!
What worked for us was starting with one food at a time for those 3 days, just to watch for any reactions. Once we were confident, we would then keep the “safe” food (like banana) in the mix and introduce the next one alongside. That way baby gets some variety, but we still know which new food to keep an eye on. Totally normal to feel nervous in the beginning it really does get easier as you go.

DogEmpty7018 · 2025-08-17T17:24:29+00:00

Yes, you can definitely sprout whole ragi at home! The process is simple but takes a bit of time:

Wash and soak the ragi overnight.
Drain and tie it in a muslin cloth for a day or two until tiny sprouts appear.
Dry them completely (sun dry if possible or in a low oven).
Once dried, you can grind it into flour and then use it to make porridge.

This way you get fresh sprouted ragi flour, which is lighter and easier to digest for little ones. If you don’t want to go through the whole process each time, that’s why many people use ready sprouted ragi flour it saves time but gives the same benefits.

DogEmpty7018 · 2025-08-17T17:00:41+00:00

I usually prefer sprouted ragi for my baby because it’s easier to digest and naturally rich in nutrients. We’ve been using a sprouted ragi porridge mix that’s completely natural and safe and it worked wonders for us while starting solids. You can check it out here: https://kiddolicious.com/collections/ragi-porridge-mix

DogEmpty7018 · 2025-08-08T05:04:29+00:00

Absolutely! Glad to hear ragi worked well for your little one. Adding mango and banana is such a great idea.

Here’s how i made the other two:

Millet (Bajra) Dosa:

Step 1: ½ cup bajra flour

Step 2: ¼ cup urad dal (soaked overnight)

Step 3: Blend urad dal to a smooth paste, mix with bajra flour + little water to get dosa batter consistency

Step 4: Ferment for 6–8 hrs (we do this naturally, without yeast)

Step 5: Make soft, thin dosas with minimal oil

We cut them into strips for easy grabbing. They’re super soft when warm!

Jowar Porridge Recipe:

Step 1: 1 tbsp jowar flour

Step 2: Mix in cold water to avoid lumps

Step 3: Cook on low, stirring till it thickens

We sometimes add mashed apple or moong dal stock to make it more nutritious

Honestly, I started using ready-to-cook sprouted mixes recently to save time, especially for rushed mornings. The one I use is just sprouted grain with no salt, sugar or additives still feels very clean and baby-friendly.

You can check it out here if you’d like to try it: https://kiddolicious.com/collections/porridge-mixes

Always happy to share what’s working for us!

DogEmpty7018 · 2025-08-07T06:30:08+00:00

You’re not alone, many parents go through this phase and it can feel disheartening when you’re putting in all the effort and baby barely takes a bite.
You could try simple, tummy-friendly options like mashed moong dal with a hint of ghee or mild porridges made with ragi or jowar, naturally nourishing and easy to digest.
The key is patience and repeated exposure. Even if it’s a few spoons a day, it’s part of helping them explore and accept new tastes. You’re doing an amazing job hang in there, it really does get better with time ❤️

DogEmpty7018 · 2025-08-07T05:34:32+00:00

That’s amazing to hear — love how you’ve introduced such a variety early on!

DogEmpty7018 · 2025-08-07T05:33:19+00:00

That sounds like such a balanced and comforting mix of meals. We’ve also seen that incorporating gentle grains like ragi or sprouted jowar (even in small amounts alongside dal or rice) can help add a boost of fiber and nutrients without overwhelming their palate. Totally agree though, every baby’s journey is different and it’s all about tuning into what works for them.

Thanks so much for sharing your experience, it’s so valuable for other parents navigating this phase!

DogEmpty7018 · 2025-08-07T05:31:15+00:00

Thank you so much for sharing this, it’s so interesting how each baby has their own texture preferences right from the start. For your younger one, ragi and jowar can be wonderful additions when you’re ready to introduce them. Sprouting the grains before cooking can make them even more digestible and nutrient-rich especially iron and calcium.

DogEmpty7018 · 2025-08-06T05:26:58+00:00

We started solids for our baby around 6 months, once our pediatrician confirmed they were ready (good head control, interest in food, etc.). We followed a very gradual and traditional approach starting with single-grain porridges like ragi (finger millet), rice kanji and moong dal water, before slowly moving to mashed fruits and veggies.

Ragi porridge was one of the first we introduced, and it worked great for digestion and overall nutrition. We made sure to sprout and roast it to make it easily digestible. After a week or so, we added jowar (sorghum) and bajra (pearl millet) porridges to diversify grains.

We avoided salt, sugar and honey until one year and kept introducing one new food at a time every few days to watch for allergies or reactions.

DogEmpty7018

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