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

Prep Time: 10

Cook Time: 30

Soaking Time:: 30

Total Time: 1 10

Course: Breakfast

Cuisine: andhra

Servings: servings

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.

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.

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