Ragi Soup | How to make Ragi Soup


ragi soup


If you are thinking about a ragi recipe, then consider ragi soup. Its taste is good and it also gives health benefits. Further, this food is easy to make. The ragi / finger millet soup is made from ragi flour and vegetables. These include carrot, beans, capsicum and peas. Add salt and pepper to taste and the ragi soup will be a fine starter item for lunch or dinner.

If you are hungry between meals, ragi soup, rather than a fried snack, is a healthy choice that can meet your food needs.

One of the points you should keep in mind on how to make ragi soup is that you should preferably use fine flour. To get such flour, ensure the ragi you take to the flour mill is well dried.


ragi health benefits
Find out more about the ragi health benefits in the blog





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Servings: Two to Three

Ingredients:

1. Ragi flour 2 tablespoon
2. Butter 1 teaspoon
3. Green beans 4-5
4. Carrot 1 small
5. Fresh peas cooked 1 tablespoon
6. One-quarter of a medium-size capsicum
7. Sugar 1 pinch
8. Powdered pepper to taste
9. Salt to taste
10. Chopped coriander leaves

How to make Ragi Soup?


1. Chop green beans, carrot and capsicum, each separately, into small pieces.

ragi soup s1
2. Heat butter in a utensil.

ragi soup s2
3. Add the chopped green beans, carrot and capsicum, each with a gap of 1 minute, while frying.

ragi soup s3
4. Add one pinch of sugar and fry till the vegetables are cooked in a way that these are crunchy.
5. Add cooked peas, two cups of water and salt. Boil for one minute.

ragi soup s5
6. Mix ragi flour with two tablespoons of water. Add the flour mixture to the boiling vegetables while stirring.

ragi soup s6a

ragi soup s6b

ragi soup s6c
7. Boil for two minutes. Add pepper powder. Turn off the stove.
8. Garnish with chopped coriander leaves.

Ragi soup is ready. Serve it hot.

ragi soup final


TIPS How to make Ragi Soup?
1. Cook the vegetables in a way that these are neither too raw nor too soft.
2. Use corn / baby corn, broccoli and spring onion as as substitute for, or in addition to, the other vegetables.