Ragi Soup
ರಾಗಿ ಸೂಪ್Finger-millet soup with garlic and pepper — warm, filling and full of calcium.
Ragi Soup is finger-millet soup with garlic and pepper — warm, filling and full of calcium. This ragi soup recipe takes about 15 min from start to finish and serves 2. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
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How to make Ragi Soup
- 1
Make a slurry
Whisk ragi flour into ½ cup of water until completely smooth.
- 2
Temper
Heat ghee, add cumin and garlic. Add the vegetables and sauté for 2 minutes.
- 3
Boil
Pour in 1½ cups of water and bring to a boil.
- 4
Thicken
Pour in the ragi slurry, stirring continuously. Simmer 5–6 minutes until glossy and the raw smell is gone.
- 5
Season
Add pepper, salt and lemon. Garnish with coriander and serve hot.
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Pro tips
- Always add ragi as a slurry. Dry flour goes lumpy the moment it hits hot water.
- Stir the whole time it thickens so it doesn't catch at the bottom.
- Add a spoon of buttermilk after cooking for a tangy twist.
Did you know?
Ragi (finger millet) has been a staple in southern Karnataka for centuries. It has more calcium than any other common cereal.
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