Ragi Soup Recipe (Finger Millet Soup)
Ragi Soup is a wholesome Indian dish made with ragi flour (finger millet), mixed vegetables, and spices. Make this comforting soup with my easy recipe.
Servings: 4 people
Ingredients
- 2 tablespoons ragi flour (finger millet flour)
- 3 cups water divided
- 2 teaspoons oil
- ¼ cup finely chopped onions
- 1 teaspoon grated ginger
- 2 teaspoons chopped garlic
- 4-5 green beans finely chopped
- ½ carrot finely chopped
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper powder
- 1 tablespoon chopped cilantro (fresh coriander leaves)
- 1 tablespoon lime juice
Instructions
- Stir ragi flour and ½ cup of room temperature water to make a lump-free mixture. Keep aside. This is the most important step. Skip it, and you will end up with grainy lumps in your soup.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add finely chopped onions, grated ginger, and chopped garlic, and cook for 1 minute, stirring frequently.
- Add green beans, carrot, and 2 and ½ cups of water to the pan and mix well.
- Once the soup comes to a boil, cover the pot and cook for 3-4 minutes, just long enough for the vegetables to soften but stay crunchy.
- Slowly pour the ragi slurry into the pot while stirring continuously. Keep stirring for 3 minutes. The soup will thicken into a creamy, velvety consistency.
- Add salt, black pepper powder, cilantro, and lime juice and mix well.
- Check for salt and pepper and add more if required.
- The soup thickens as it sits, so serve it right away for the best consistency.
Video
Nutrition
Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 306mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1317IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.3mg
