Ragi ki Raab
This Ragi ki Raab, is a gut-friendly, easily digestible dish perfect for those aiming for weight management. It is a light, nutritious, and warming soup made using ragi millet flour, skimmed milk curd, and tempered with aromatic spices. Its low-fat content makes it suitable for calorie-conscious individuals.
Nutrition Facts
Per serving
Energy
105 kcal
Protein
4 g
Carbs
15 g
Fat
3 g
Fiber
3 g
Ingredients
Skimmed milk Curd (Homemade)
0.5 cup (100g)
Ragi flour
2 tbsp (30g)
Plain Water
1 medium cup (250g)
Mustard oil
1 tsp (5g)
Roasted Cumin powder
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Chopped Green Chilli
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Curry leaves
2 gms (2g)
Instructions
Preparation
Whisk skimmed milk curd thoroughly to remove any lumps.
- Measure all ingredients in advance for easy cooking.
- Wash and dry curry leaves.
Cooking Steps
Step 1: Prepare the Buttermilk ragi Base
In a mixing bowl, take skimmed milk curd.
Whisk it until smooth.
Gradually add water and whisk again to make a lump-free buttermilk.
Add 2 tbsp ragi flour, salt, and ¼ tsp roasted cumin powder.
Whisk thoroughly to mix the ragi flour evenly.
Step 2: Cook the Raab / Soup
Pour the buttermilk ragi mixture into a pan.
Switch on the flame to low-medium heat.
Stir continuously to avoid lumps as the mixture heats up.
Allow it to thicken slowly and bring it to one boil.
Once the consistency is slightly thick and smooth, turn off the flame.
Step 3: Prepare the Tadka
Heat oil in a small pan.
Add ½ tsp cumin seeds and let them crackle.
Add curry leaves and green chili.
Sauté for a few seconds until aromatic.
Step 4: Finish
Pour the prepared tadka over the cooked ragi Raab.
Mix gently and serve hot.