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    Home » Soup » Ragi Porridge

    Ragi Soup Recipe | Ragi Porridge with Barley | Video

    Published: Jun 8, 2021 by Pavani · 30 Comments

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    Healthy and delicious ragi porridge made with finger millet flour and barley. This is an easy to make and customizable recipe perfect to make either sweet or savory. But I love it served with buttermilk or a dollop of yogurt and some chopped onions.

    Ragi java or ragi malt is a healthy drink widely popular all over India. My version is more like a soup and is fortified with the use of barley water. Serve this delicious ragi soup for dinner or lunch.

    Black tray with a grey bowl of ragi porridge

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like

    About the Recipe

    I love adding millets in my diet. Like in this jowar idli or in this sanna polo recipes. Along with adding their wholegrain goodness, millets also make the dishes wholesome and delicious.

    Ragi or finger millet is one of my favorite millets to use. They are available in both wholegrain form and as flour. Sprouted ragi is very nutritious and I use it to make these dosa.

    This porridge is a very common dish all around India. Each region has a slightly different name, ragi java or kanji in Telugu, ragi ambli or ambali in Kannada, ragi malt everywhere else. But even with all these differences, it is basically a healthy millet dish that is both nourishing and delicious.

    Hand putting a dollop of yogurt into a grey bowl of finger millet soup

    I remember by grandmother making ragi malt recipe quite frequently. It was not too appealing to a 5 year old kid. But after all these years, here I am making this age old nutritious dish for my family.

    This ragi porridge recipe is made with the goodness of barley water, making it absolutely amazing for the hot summer season. Use the leftover barley to make barley pulihora or add it soups.

    Do try this healthy savory ragi malt drink, I am sure the whole family will lot it.

    Black tray with a grey bowl of ragi porridge topped with chopped onion and yogurt

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    This finger millet porridge or soup needs only a handful of ingredients:

    • Ragi flour or finger millet flour - easily available in Indian groceries or online. If sprouted ragi flour is available, then buy that.
    • Barley - either pearl or hulled would work
    • Flavorings - garlic, bay leaves, salt and pepper
    Ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here's how to make ragi porridge:

    In a medium size saucepan, combine pearled barley and 4 cups of water. Soak for at least 30 minutes and up to 2 hours.

    Place the sauce pan on the stove and bring the mixture to a boil and simmer for 10 minutes. Strain the barley, reserving all of the stock.*

    Step by step photos showing the rinsing and soaking of barley

    Whisk ragi flour in ½ cup of water forming a slurry. Set aside.

    Finger millet flour whisked into a smooth paste

    Heat butter in a medium size sauce pan, add chopped garlic and bay leaf. Cook for 1 minute or until fragrant. Add barley water and ragi slurry whisking constantly. Cook until the mixture thickens, about 3~4 minutes.

    Stir in the remaining ½ cup of water, if the porridge looks too thick. Season with salt and pepper. Serve topped with onions and yogurt warm or at room temperature.

    Step by step photos of the making of the recipe - details in recipe card

    Expert Tips

    • This ragi porridge can be made with just water. Use about 4 cups of water instead of barley water in the recipe.
    • If you have sprouted ragi flour, then use it to make this soup.
    • Don't toss those barley grains!! They are not completely cooked, but they can be cooked further to be used in other recipes: Add 2 cups of water and simmer the partially cooked barley for about 30 minutes until the grains are tender.
    • Use the cooked barley in soups, salads or pilafs. It is a great hearty rice alternative for curries.
    • You can also make a sweet ragi porridge, stir in jaggery or sugar to taste along with ground cardamom.
    Grey bowl with yogurt and chopped onions wirled ragi soup

    You might also like

    Here are a few more ragi recipes that you might like:

    • Brown plate with a stack of Sweet Ragi Dosa
      Ragi Sweet Dosa Recipe | Video Instructions
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
    • Steel plate with 2 sprouted ragi dosa and bowls of chutney and sambar.
      Sprouted Ragi Dosa Recipe
    • Grey plate with stack of ragi paniyaram topped with cilantro.
      Ragi Ponganalu Recipe
    Black tray with a grey bowl of ragi porridge topped with chopped onion and yogurt

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Black tray with a grey bowl of ragi porridge

    Ragi Soup

    Healthy and delicious ragi porridge made with finger millet flour and barley. An easy to make soup recipe that can be easily customized.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Soaking Time:: 30 minutes mins
    Total Time: 1 hour hr 10 minutes mins
    Course: Breakfast
    Cuisine: andhra
    Servings: 4 servings

    Ingredients

    • 1 cup Pearl or Hulled Barley, rinsed and drained
    • 5 cups Water, divided
    • 2 teaspoons Butter
    • 3 Garlic cloves, finely chopped
    • 1 Bay leaf
    • ½ cup Ragi Flour
    • To taste Salt & Pepper
    • 1 Small Red onion or Shallot, finely chopped, for garnish
    • As needed Yogurt, for garnish
    Get Recipe Ingredients

    Instructions

    • In a medium size saucepan, combine barley and 4 cups of water. Soak for at least 30 minutes and up to 2 hours.
    • Place the sauce pan on the stove and bring the mixture to a boil and simmer for 10 minutes. Strain the barley, reserving all of the stock.*
    • Whisk ragi flour in ½ cup of water forming a slurry. Set aside.
    • Heat butter in a medium size sauce pan, add chopped garlic and bay leaf. Cook for 1 minute or until fragrant. Add barley water and ragi slurry whisking constantly. Cook until the mixture thickens, about 3~4 minutes. Stir in the remaining ½ cup of water, if the porridge looks too thick. Season with salt and pepper. Serve topped with onions and yogurt warm or at room temperature.

    Video

    Notes

    • This ragi porridge can be made with just water. Use about 4 cups of water instead of barley water in the recipe.
    • If you have sprouted ragi flour, then use it to make this soup.
    • Don't toss those barley grains!! They are not completely cooked, but they can be cooked further to be used in other recipes: Add 2 cups of water and simmer the partially cooked barley for about 30 minutes until the grains are tender.
    • Use the cooked barley in soups, salads or pilafs. It is a great hearty rice alternative for curries.
    • You can also make a sweet ragi porridge, stir in jaggery or sugar to taste along with ground cardamom.

    Nutrition

    Calories: 265kcal | Carbohydrates: 53g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 39mg | Potassium: 223mg | Fiber: 9g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Vandana

      June 16, 2021 at 12:25 pm

      5 stars
      This sounds so nutritious and delicious. I have always made a sweet porridge of Ragi and never thought of trying a savory version. You have inspired me to try it. Can't wait to make it.

      Reply
    2. Lata Lala

      June 17, 2021 at 3:57 am

      5 stars
      This savoury Ragi porridge sounds so nutritious. I have always made cakes and drinks from Ragi. This savoury version is worth trying.

      Reply
    3. Jagruti's Cooking Odyssey

      June 17, 2021 at 4:21 am

      5 stars
      I'm so ready for this delicious and nutritious ragi porridge bowl. Love old age recipes any day.

      Reply
    4. Rafeeda - The Big Sweet Tooth

      June 18, 2021 at 7:28 am

      5 stars
      Umma makes something similar to her dinner most of the days but without the barley, just the ragi. This is such an easy recipe and apt for when you feel under the weather... Clicks are lovely...

      Reply
    5. Poonam bachhav

      June 19, 2021 at 12:15 am

      5 stars
      I make savory ragi porridge and love it more than the sweet version, but never thought of making it with barley water. It sounds so healthy and nutritious. I am definitely going to try it your way the next time I make it.

      Reply
    6. Sasmita Sahoo

      June 19, 2021 at 3:16 am

      5 stars
      Love this kind of healthy dish. So delicious ragi porridge made with finger millet flour and barley water here. Although I don't use the barley, will try next time this version as I like savory than sweet 😉

      Reply
    7. Sapana

      June 19, 2021 at 4:43 am

      5 stars
      I remember making it, when my son was a year old. It’s very healthy and nutritious. I wonder why I stopped making it. Thanks for your wonderful tips and tricks. I will try making it yours way next time.

      Reply
    8. Seema Sriram

      June 21, 2021 at 2:48 am

      5 stars
      Ragi malt used to be ammas breakfast always. She used to quickly gulp it down and run to catch her bus at work. Being a balanced food it kept her going each day.

      Reply
    9. Sandhya Ramakrishnan

      July 08, 2021 at 1:52 pm

      5 stars
      That is a wonderful idea to make ragi porridge with barley water. Makes it even more nutritious. I make barley summer salad often and this recipe is a great idea to use the barley cooked water.

      Reply
    10. Anjana Gupta

      August 11, 2021 at 2:00 pm

      5 stars
      O I am so thankfully to you for sharing this wonderfull recipe it help me get my father health back.
      God bless you with good ideas .

      Reply
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