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Ragi Soup

Prep Time:

15 Minutes

Cook Time:

45 Minutes


4 Servings



About the Recipe

Times when you watching your calories, yet need your well balanced meal, this is it. Highly recommended for those watching their sugar (diabetic)


  • Ragi (finger millet) flour: 2 Table spoon (This is always in my kitchen and I use the sprouted ragi flour.)

  • Butter : 2 Table spoon

  • Ginger and Garlic: 1 teaspoon

  • Vegetables: 100 grams (onions, carrots and green peas). You can experiemnt with vegetables of your choice.

  • Panner: 50gms

  • Spices and Seasoning: 1 tsp of each - turmeric, cumin powder, salt, and pepper

  • Garnish: fresh coriander leaves.


  • Add two tablespoons of ragi flour to 1 cup of water. Mix well to ensure there are no lumps. Keep it aside.

  • Heat butter, add minced ginger, garlic. Saute for a minute.

  • Then add onions. Saute until they soften and turn translucent.

  • Add the chopped vegetables and saute for a minute. Don't over cook to lose its crispness.

  • Then add turmeric, cumin powder, salt and pepper.

  • Add 1 cup of water and bring it to a gentle boil.

  • Now reduce the heat add the ragi slurry and keep stirring constantly to avoid lumps. Let it simmer for about 5 minutes.

  • Garnish with coriander leaves and enjoy hot.

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