Finger Millet / Ragi Vegetable Soup


  • 1/2 cup ragi flour
  • 2 cups water
  • 1/2 cup chopped vegetables (carrots, beans, peas, etc.)
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 inch piece of ginger, grated
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • Salt and pepper to taste
  • Fresh coriander leaves for garnish


  1. In a large saucepan, heat some oil and add the cumin seeds. Once they start to splutter, add the chopped onion, garlic, and ginger. Saute until the onions turn translucent.

  2. Add the chopped vegetables and saute for a few minutes until they are slightly cooked.

  3. In a separate bowl, mix the ragi flour with water to form a smooth paste. Make sure there are no lumps.

  4. Add the ragi paste to the saucepan and mix well with the vegetables. Add turmeric powder, salt, and pepper to taste.

  5. Let the soup simmer on low heat for about 10-15 minutes, stirring occasionally to prevent sticking.

  6. Once the soup has thickened to your desired consistency, turn off the heat and garnish with fresh coriander leaves.

  7. Serve hot and enjoy the nutritious ragi soup!