Ragi Vegetable Soup | Soup with Finger Millet and Vegetables | Diabetes Diet Food

It's been a relaxed day for the last couple of days, almost since the last BM got over. It felt like I had some time to breathe! Not that I complain about the BM, as it keeps me fully busy, so busy that I hardly get time to even think properly. But I guess I need some days off to even sit and enjoy a relaxing cup of coffee in the mornings, instead of hurried days.

We have come to an understood pattern with the kid's breakfast and lunch. With her going to high school, Konda has become such a helpful child. She helps me in most things, mostly by eating whatever I pack, which is a big help. Then she even pacifies her brothers and helps with their homework.

I know I have been saying I will come with a menu for diet and kid's lunch. Just that things seem to have a way of their own and I never get down to make. This Ragi soup was something I make for Athamma with the Ragi flour she ground it and stocked.
This is very similar to the Jowar Vegetable Soup.

Check out how we make Ragi Malt and Ragi Flour at home.

Ragi Vegetable Soup

How to make Ragi Vegetable Soup

Make the Ragi Flour at home, store it in an airtight container for further usage.
Boil 2 cups of water, when it comes to the rolling stage, bring it down. In a bowl take the ragi flour and slowly add the hot water. Blend well. Put it back to heat and bring to boil.

Once it's 75% done, add the chopped vegetables and continue boiling to get the vegetables cooked.

Finally, add salt and pepper powder for taste.

Enjoy this broth for breakfast or dinner.

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Recipe

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Ragi Vegetable Soup | Soup with Finger Millet and Vegetables | Diabetes Diet Food

Dish Type Millets

Author Srivalli

Ingredients

• 2 tbsp Finger Millet Flour / Ragi Pindi
• 1 cup Carrots, Cabbage, Beans chopped
• Salt to taste
• 1/2 tsp Pepper Powder

Instructions

How to prepare Ragi Vegetable Soup

• Make the Ragi Flour at home, store it in an airtight container for further usage.
• Boil 2 cups of water, when it comes to the rolling stage, bring it down. In a bowl, take the ragi flour and slowly add the hot water. Blend well. Put it back to heat and bring to boil.
• Once it's 75% done, add the chopped vegetables and continue boiling to get the vegetables cooked.
• Finally, add salt and pepper powder for taste.
• Enjoy this broth for breakfast or dinner.

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