Raagi/finger millet soup

     Raagi or finger millet is the best natural source of iron and hence good for building haemoglobin. I was also advised by the doctor to take raagi as it is a very rich and readily available source of iron. I used to take a porridge made of raagi,milk and sugar almost everyday and got quite bored of the taste. But then I now occasionally enjoy this quick soup with or without the vegetables. You can also just omit the vegetables, add yogurt to the cooked raagi soup for a different taste.

Source- Adige mane ruchi(with some changes)


Print Recipe
Raagi/finger millet soup Yum
Servings
Ingredients
  • 2 tsp finger millet flour Raagi/
  • to taste Salt
  • 1 Carrots - chopped(You can use other vegetables too.)
Servings
Ingredients
  • 2 tsp finger millet flour Raagi/
  • to taste Salt
  • 1 Carrots - chopped(You can use other vegetables too.)
Instructions
  1. Boil the clean chopped carrots in one glass of water till it turns soft. Add a glass of water in raagi flour gradually and ensure that there are no lumps in it(it should be a dilute mixture as it thickens on heating). Add salt. Mix well. Add this diluted raagi mixture to the cooked carrots (along with the stock). Stir till it thickens a little. Serve warm.
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17 thoughts on “Raagi/finger millet soup”

  1. My parents drink a modified version of this soup almost everyday for breakfast 🙂 I haven’t renewed that habit..This sure serves as a reminder!!

  2. My grandma use to drink it everyday. I tried it for a week and got bored of the taste. Should try it with veggies next time.

  3. This is so very healthy! One of my friend told me that Raagi is an authentic “Tamilar” food. I am beginning to experiment with Raagi too. When I do the Blogging Marathon(3rd batch), you will see a recipe with this as a star ingredient too.

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