Simple, practical, and full of everyday flavour, Ragi Soup Recipe | Healthy Weight Loss Finger Millet Soup is a vegetarian Indian soup made with ragi flour, water, and oil in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 4 Servings
  • Category: Soup
  • Cuisine: Indian

Ingredients

  • ½ cup ragi flour
  • 5 cup water
  • 2 tsp oil
  • 1 inch cinnamon
  • 5 cloves garlic (sliced)
  • 2 chilli (finely chopped)
  • ½ onion (finely chopped)
  • ½ carrot (finely chopped)
  • 5 beans (finely chopped)
  • 3 tbsp peas
  • 2 tbsp sweet corn
  • 2 tbsp cabbage (shredded)
  • 1 tsp salt
  • ½ tsp pepper powder
  • 2 tbsp lemon juice
  • 2 tbsp spring onion (chopped)

Method

  1. Firstly, in a bowl take ½ cup ragi flour and mix with 1 cup water.
  2. Make sure there are no lumps in ragi slurry. Keep aside.
  3. In a large kadai heat 2 tsp oil. add 1 inch cinnamon, 5 cloves garlic, 2 chilli, and saute until they turn aromatic.
  4. Add ½ onion, ½ carrot, 5 beans, 3 tbsp peas, 2 tbsp sweet corn, 2 tbsp cabbage, and stir fry for 2 minutes.
  5. Also, add 2 tbsp cabbage and stir fry without overcooking the vegetables.
  6. now add 4 cup water, 1 tsp salt, and ½ tsp pepper powder.
  7. Mix well and boil for 3 minutes, so that the water turns flavourful. You can alternatively use vegetable stock here.
  8. Now add prepared ragi slurry and stir continuously for 2 minutes.
  9. Boil for 3 minutes or until the ragi is cooked well and turns glossy.
  10. Turn off the flame and add 2 tbsp lemon juice and 2 tbsp spring onion.
  11. Finally, enjoy Ragi Soup Recipe topped with more spring onion or coriander.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.