Ragi soup is a comforting and nutritious meal made with ragi flour (finger millet), mixed vegetables, and spices. Vegan and Gluten free!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

  • 2 tablespoon ragi flour
  • 1 cup water ((to make ragi slurry))
  • 2 teaspoons oil
  • 1 teaspoon ginger (minced)
  • 1 teaspoon garlic (minced)
  • 1 green chili (finely chopped)
  • 1 small onion (finely chopped)
  • 1 cup mixed veggies ((carrot, beans, bell pepper, peas))
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • salt (to taste)
  • pepper (to taste)
  • 1 cup water (or vegetable broth)
  • 1 teaspoon lemon juice
  • 2 tablespoons coriander leaves

Method

  1. Add two tablespoons of ragi flour to 1 cup of water. Mix well to ensure there are no lumps. Keep it aside. If you like a thicker soup, then use 3 tablespoons of ragi flour.
  2. Heat olive oil, and add minced ginger, garlic, and green chilies. Saute for a minute.
  3. Then add onions. Saute until they soften and turn translucent.
  4. Add chopped mixed veggies like carrots, green beans, bell pepper, and green peas. Saute for 2 minutes until veggies are tender and crisp.
  5. Then add spices like turmeric powder, roasted cumin powder, salt, and pepper. Saute for a few seconds.
  6. Add 1 cup of water (or vegetable broth) and bring it to a gentle boil.
  7. Next, add the ragi slurry and keep stirring constantly to avoid lumps. Reduce the heat to low and let the ragi soup simmer for about 4-5 minutes. Adjust the seasoning at this stage.
  8. Add lemon juice and coriander leaves. Mix well and switch off the flame.
  9. Serve this soup hot, and enjoy!

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.