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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A tasty and healthy soup made with ragi flour and a variety of crunchy vegetables.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, mix ragi flour with water until there are no lumps. Keep aside.
In a kadai over low flame, add oil. Add finely chopped ginger, garlic, and green chili. Sauté well without burning.
Add finely chopped onion, carrot, sweet corn, green peas, and chopped beans. Sauté well over low to medium flame.
Add salt and pepper powder. Stir fry over medium flame, cover, and cook for just 1 minute.
Add water and coriander leaves. Mix well and boil for 2 more minutes.
Add the ragi slurry and mix well. Boil for 3 minutes, stirring occasionally until it starts thickening.
Boil for 2 more minutes and adjust the salt as needed. Once the flavors are absorbed and the soup thickens, turn off the flame.
Add lemon juice and coriander leaves. Combine well and pour into soup bowls. Garnish with coriander leaves before serving.
Ensure to sauté the vegetables on low to medium flame to retain their crunchiness.
Adjust the consistency of the soup by adding more water if needed.
How can I make Ragi Soup vegan and gluten-free?
This Ragi Soup recipe is already vegan as it does not contain any animal products. Additionally, ragi flour is naturally gluten-free, making this soup a great option for those with gluten sensitivities. Just ensure that all your vegetables and any additional ingredients you use are also gluten-free.
What are some good substitutions for vegetables in Ragi Soup?
You can customize your Ragi Soup by substituting vegetables based on your preference or what you have on hand. For example, you can replace carrots with bell peppers, green peas with zucchini, or add leafy greens like spinach or kale for extra nutrition. Just remember to adjust cooking times accordingly for different vegetables.
How should I store leftover Ragi Soup?
To store leftover Ragi Soup, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, you may need to add a little water to adjust the consistency, as the soup may thicken in the fridge.
What can I pair with Ragi Soup for a complete meal?
Ragi Soup pairs well with a variety of dishes for a complete meal. You can serve it alongside whole grain bread, a fresh salad, or even some steamed rice. For added protein, consider serving it with grilled tofu or chickpeas.
What is the cooking process for making Ragi Soup from scratch?
To make Ragi Soup, start by mixing ragi flour with water to create a slurry. Sauté ginger, garlic, and green chili in oil, then add chopped vegetables and seasonings. After cooking the vegetables briefly, add water and coriander leaves, then mix in the ragi slurry. Boil until the soup thickens, adjust seasoning, and finish with lemon juice and fresh coriander before serving.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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