Ragi Soup

Ragi Soup

Category: Appetizer

Cuisine: Indian

Wholesome blend of nutrient-packed ragi, veggies & spices for a hearty, healthful bowl in minutes.
- By Divya


Sprouted Ragi flour - ½ cup

Water - 3 cups

Oil - 3 tbsp

Jeera - 1 tbsp

Onion - 1 (Finely chopped)

Garlic, Ginger (Finely chopped)

Green chilli – 1 no

Carrot - ½ Finely chopped

Beans – 4 Finely chopped

Capsicum - ½ Finely chopped

Peas – 3 tbsp

Sweet corn - 2 tbsp

Pepper - 1 tbsp

Spring onion - 2 tbsp

Butter - 1 tbsp

Preparation Time: 10 min

Cooking Time: 15 min


In a bowl take ½ cup ragi flour and mix well with 1 cup of water without lumps and keep aside.

In a pan heat 2 tbsp oil. Add jeera, Ginger, garlic, green chili and saute until they turn aromatic.

Add 1 onion, ½ carrot, 4 beans, 3 tbsp peas, 2 tbsp sweet corn and stir fry for 2 minutes without overcooking the vegetables.

Now add 3 cups of water and boil for 3 minutes then add the prepared ragi mixture and stir continuously and boil for 3 minutes or until the ragi is cooked well and turns glossy.

Add salt, 1 tbsp pepper powder, 1 tbsp butter and serve hot with freshly topped coriander leaves.

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