Ragi Soup & Ragi Ambali.

Ragi

Hello friends. You might have tasted Ragi Mudde, Ragi Dose & Ragi Malt. Today

let me tell you how to  make  Ragi Soup as well as Ragi Ambali… Its very easy & tasty too. 

Ragi is the common name of Finger Millet in Southern part of India. Along with oats this is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also has good amount of iron and other minerals. It is extremely good for people of all ages. It is low in fat most of which are unsaturated fats.

 Ragi is often ground to a fine powder and sold which is popularly known as Ragi Flour. Ragi Malt is available in market which is made by sprouted Ragi.

Ragi is a very good to be included as a part of staple diet as it lot of essential nutrients, amino acids and minerals.

Ragi soup is good for winters.Ragi ambali is very famous in Uttar Karnataka. 

 Ragi Soup- ( Winter)

Ingredients ---

Ragi flour- 2 tbsp

Butter – 1ibsp

Pepper powder – 1tsp

Salt to taste

Method-

Take 2-3 cups of water in a bowl.

Add ragi flour n salt & mix well.

Now boil it .

Bring it down n add butter & pepper powder.

Serve hot . 

Ragi Ambili ( Summer)

Ingredients ---

Ragi flour- 2 tbsp

Jeera – 1 tsp

Butter milk – 1 cup

Pepper powder – 1tsp

Garlic & ginger paste

Coriander leaves paste

Salt to taste

Method-

Grind all ingredients n mix in butter milk to a thin paste.

Now take 4 glasses of water bring it 2 boil.

Add butter milk paste to it and  stir well  2 avoid lumps.

Cool it and serve.