Ingredients
- 1 teaspoons oil
- 1 tablespoon garlic
- 1 teaspoon ginger
- 1 teaspoon green chilli
- ¼ cup cabbage
- ¼ cup green peas
- 2 tablespoons sweet corn
- ¼ cup french beans
- ¼ cup red bell peppers
- ¼ cup capsicum
- 3 cups (750 ml) hot water
- 4 tablespoon ragi flour/ nachini atta + ½ cup water
- salt to taste
- ½ teaspoon black pepper powder
- 1 teaspoon red chilli flakes
- ½ teaspoon jaggery
- 1 tablespoon lemon juice
- 2 tablespoons spring onions
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Pan: https://amzn.to/3CSnovw
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making Ragi Blog
- Heat oil in a pan and then add finely chopped ginger, garlic and green chillies. Sauté them for a minute.
- Now add all the finely chopped vegetables; cabbage, green peas, red bell peppers, capsicum, french beans and sweet corn. Cook for 2 minutes, do not over cook them.
- Now add hot water and let it simmer on medium heat till it gets 3-4 boils.
- In a separate bowl add the ragi flour along with water and mix until smooth.
- Now add salt, black pepper powder, chilli fakes and the ragi mixture in the soup and mix well. Let it simmer on medium heat for 4-5 minutes.
- Lastly add jaggery, lemon juice and spring onions.
- The ragi soup is ready. Serve hot.
Note– Please read recipe notes in the end.
Recipe Notes
- You can add any vegetables of your choice.
- Always cut finely chopped vegetables else it will take a longer time to cook, which will result in soggy vegetables, whereas we want a nice bite and crunch in them.
