​5 easy instant mixes for toddler meals​

Toddlers and food, two words that rarely sit quietly together. One day they love khichdi, the next, they act like it’s trouble in a bowl. That’s where instant mixes come in handy. A little prep on a calm day gives you jars of ready-to-cook goodness, so on the chaotic ones, you can serve a meal in minutes without compromising on nutrition. Think of them as your kitchen’s emergency toolkit, always ready when little appetites strike without warning. Scroll down for five mixes that balance health with ease.

This is the toddler equivalent of a warm comfort - light on the tummy, filling, and gentle enough even for fussy moods.

How to make it - Dry roast rice and moong dal separately until they’re slightly golden and aromatic. Cool, then grind to a fine powder. Store in a clean, airtight jar. When hunger strikes, take 2–3 tablespoons of the mix, cook with water in a pressure cooker for 2-3 whistles, mash well, and finish with a tiny spoon of ghee.

Ragi is a grandma-approved pick for strong bones, thanks to its calcium and iron. This porridge is earthy, smooth, and keeps little bellies full.

How to make it - Wash and dry ragi grains, then roast until they give off a nutty aroma. Grind to a fine powder and sieve to remove any coarse bits. To serve, mix 2 tablespoons of the powder with water or milk, stir continuously over low heat until creamy, and sweeten with mashed banana or a touch of jaggery.

This one brings together fibre, healthy fats, and natural sweetness. It’s like a mini energy booster in a bowl.

How to make it - Roast oats lightly until they look crisp, then grind them into a coarse powder. Take a separate pan and roast almonds, cashews, and walnuts (optional) until warm, then grind them finely as well. Mix both powers and store in a jar. Now whenever you want to prepare the dish, just take 2 tablespoons of the mix, cook with water or milk until thick, and stir in grated apple or pear for a fruity finish.

When toddlers refuse veggies outright, this sneaky mix saves the day. It’s soft, savory, and nourishing without making it look like “vegetables.” How to make it - Roast suji until light golden. In another pan, sauté very finely chopped carrots, beans, and peas in a little ghee until soft. Cool them completely, then mix into the roasted suji. Store in an airtight jar in the fridge. To cook the dish, boil water, add a few spoonfuls of the mix, stir until it thickens and finish with ghee on top.

This traditional South Indian mix is a treasure chest of nutrition; grains, pulses, and nuts all packed into one smooth porridge. It's easy to make and also hearty enough to keep toddlers satisfied for longer stretches. How to make it - Roast rice, wheat, moong dal, ragi, roasted gram dal, corn, and a handful of nuts and seeds - each separately until crisp and aromatic. Grind everything into a fine powder. Store in an airtight jar. To cook, add 2 tablespoons of the powder to water or milk, stir over low heat until creamy, and sweeten with mashed fruit or jaggery if needed.