Although a number of weaning foods are produced and marketed commercially in India, they are too costly for the population in greatest need. In the rural areas of Maharashtra, one of the largest states in India, sattu, a traditional weaning food, is consumed by all age groups, at times even by adults. Using Desikachar's suggestions for formulating weaning foods, we attempted to improve the nutritional quality of sattu [1]. Traditional method of preparing sattu Traditional sattu is a mixture of bengal gram, wheat, and jaggery (crude brown sugar). The bengal gram and wheat are usually combined in a 1:3 proportion. Jaggery is added as required. For a food mix, wheat and bengal gram are roasted and powdered separately, then mixed and stored. To prepare sattu as a porridge, the required amount of jaggery is dissolved in 220 to 240 ml of warm water, and 30 to 50 g of sattu mix is added and mixed well.