Traditional Indian Ragi Soup (Nachni/Finger Millet): Wholesome & Hearty

Start by preparing the ragi slurry. In a small bowl, combine ragi flour with cold water and whisk it thoroughly until smooth and free of lumps. Keep this mixture aside for later use. Next, heat oil or ghee in a saucepan and add cumin seeds. Once they splutter, add minced ginger, garlic, and finely chopped onions. Sauté for about a minute until aromatic and slightly golden. Then, add the mixed vegetables and stir-fry for 3–4 minutes until they begin to soften but still retain their color and crunch.

Pour in the water or vegetable broth and stir well. Add salt and black pepper powder to season the base. Bring the mixture to a boil, then lower the flame and let it simmer for around five minutes until the vegetables are fully cooked and tender. This creates the light, flavorful broth that forms the foundation of the soup.

Before adding the slurry, give it a quick stir, as the ragi tends to settle at the bottom. Slowly pour the slurry into the simmering soup while stirring continuously to prevent lumps. Keep stirring until the soup thickens and turns smooth and glossy—this will take about 2–3 minutes. Once the desired consistency is reached, turn off the heat and stir in lemon juice for a refreshing tang. Garnish with fresh coriander or spring onion greens, and serve the soup hot for the best taste and texture.