Porridge for Babies, How to Make Vegetable Rice Porridge

Vegetable Rice Porridge

My mother has been making rice porridge for eons. In Marathi we call it “takatli ukad”. I don’t know why I didn’t make this porridge for Devansh earlier; it is such an easy-peasy recipe. My mom doesn’t add curry leaves and veggies though. I add curry leaves for flavor and veggies for nutrition. I avoid using sugar in my recipes as much as possible. But I just had to use a bit of sugar in this recipe. Not much though, just about half a tsp.

This porridge doesn’t taste good without sugar. You can start giving this porridge to your baby after you have introduced curds or buttermilk in your baby’s diet. Since this porridge is made with rice flour and buttermilk, it is easy on the tummy, making it a healthy summer food even for grownup kids.

A porridge recipe made of rice flour, butter milk and filled with flavor of curry leaves and nutrition of vegetables. Ideal for babies and even for toddlers and kids.

Porridge for Babies, How to Make Vegetable Rice Porridge

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A porridge made of rice flour, vegetables, and butter milk, flavored with curry leaves. An Ideal recipe for babies, toddlers, and kids.
Author Mukta Tikekar


  • 5 tbsp rice flour
  • 2-3 tsp curds (I prefer curds which is not sour)
  • 2 tbsp mashed vegetables
  • 1/4th tsp cumin seeds
  • 3-4 curry leaves
  • 1 small piece of chili (optional)
  • 1/2 tsp grated ginger (optional)
  • 1/2 tsp chopped coriander
  • 1 tsp homemade ghee (clarified butter)
  • pinch of hing (asafoetida)
  • pinch of sugar
  • salt to taste


  • Take curds in a bowl, add about 1 cup of water, and then beat it well for a minute using a spoon or an egg beater. You can also churn it using a butter churner, basically you want to quickly make buttermilk. If you have buttermilk ready, you can use that instead.
  • Heat a non-stick pan on medium flame and add ghee.
  • Add cumin seeds. When cumin seeds splutter, add hing, curry leaves, grated ginger, and one small piece of chili. (For babies who cannot chew properly you can use powdered cumin seeds. You may choose to not add ginger or green chili, if your baby’s too small to eat spicy food. Although adding little bit ginger and one small piece of chili will not make this porridge too spicy.)
  • Add buttermilk, salt, and sugar, and stir properly.
  • When the buttermilk starts to bubble, add chopped coriander. (If you are making this porridge for grownup kids, you can add coriander on top of the porridge after it is cooked.
  • But toddlers and babies may not be able to chew coriander properly, so it’s better to cook it a bit.)
  • Add rice flour and mix it properly to ensure no lumps form in the mixture.
  • Stir the mixture on medium flame for a couple of minutes, and then add mashed vegetables and mix them properly with the mixture. (I always have (cooked) mashed vegetables ready with me so I use that. If you wish to use fresh vegetables, add vegetables of your choice. Add them earlier though so that they get cooked properly.)
  • Cover the pan, and cook the porridge on low flame for about 5 minutes. (Actually this porridge cooks properly even if you don’t cover the pan. I have cooked it both ways, just make sure you keep stirring the mixture if you don’t cover it with a lid.)
  • Take out the curry leaves and chili before serving the porridge.


Cooking buttermilk on high heat can cause it to curdle. To prevent curdling, cook it on low heat. Also, you can add 1 tbsp rice flour in buttermilk from the start as some kind of starch in buttermilk prevents curdling, just like we add besan while making kadhi.

9 thoughts on “Porridge for Babies, How to Make Vegetable Rice Porridge”

  1. Hi.. I liked ur vegetable porridge recipe and I am planning to try it out for my 1&1/2 year old daughter. Can you guide which vegetables will taste best in this recipe?

    • Hi Divya. You can any vegetable that tastes good with rice in this porridge. Most 1.5 years can eat vegetables high in water content like bottle gourd, pumpkin etc in sabzi form. But may not be able to eat vegetables like green peas and tomatoes (because of its skin) without mashing. So I would suggest adding those vegetables which your daughter normally doesn’t eat as sabzis. Combination of tomatoes, green peas, cabbage, cauliflower, carrots works well.

  2. This turned out well and loved by my son. The only problem was the curd got cuddled and it looked granular. Any suggestions

    • Saloni you can try this to avoid curdling. Churn the curd properly to remove all lumps and cook on low heat till you add rice flour. Cooking on high flame causes curd to curdle. You can also add 1 tbsp rice flour in buttermilk from the start as some kind of starch in buttermilk prevents curdling, just like we add besan while making kadhi.

      • Thanks so much for the quick response. I was planning to make it again today and I saw your reply :). I followed your suggestion and IT WORKED!!! Adding a little rice flour in curd helped. Thanks again and also for the wonderful and quick baby food recepies .

  3. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.


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