Gut-Healing Millet Soup: A Nourishing Blend of Siridhanya or Ragi / Finger Millet

This was created by Ajita Arun during the Millet potluck during Dr. Khader Valli session in Consulate General of India Houston

Gut-Healing Millet Soup: A Nourishing Blend of Siridhanya or Ragi

Step into wellness with a comforting bowl of Siridhanya or Ragi Millet Soup, a time-tested recipe rooted in traditional Indian wisdom. This simple yet deeply nourishing dish brings together the power of positive millets like Little Millet (Saame), Foxtail Millet (Navane), Barnyard Millet (Oodalu), Kodo Millet (Araka), Browntop Millet (Korle) and the earthy richness of Ragi (Finger Millet). Never mix millets. Each millet in siridhanya family has a nutrition profile. You should never mix millets.

Both Siridhanya millets and Ragi are high in dietary fiber, naturally gluten-free, rich in minerals, and known for their gut-soothing, blood-sugar balancing, and anti-inflammatory benefits. Whether you're on a detox, transitioning to a millet-based diet, or just craving a light and wholesome meal — this soup is the perfect addition to your wellness journey.

Ingredients

• ¼ cup Siridhanya millet (any one variety, soaked 6–8 hours)

• ¼ cup ragi flour, mixed with water to form a lump-free slurry

• 5–6 cups water (adjust as needed)

• 1 tbsp cold-pressed oil (groundnut, sesame, or coconut)

• 1 cup chopped vegetables (carrots, beans, cabbage, bottle gourd, etc.)

• ½ onion, finely chopped

• 1 small green chili, finely chopped (optional)

• 1–2 tbsp ginger, finely chopped

• ¼ cup spring onions or fresh coriander

• Salt and black pepper, to taste

• Lemon juice, to taste

Instructions

1. Prep the grains:

   • Soak your chosen Siridhanya millet for 6–8 hours and rinse well.

   • Prepare the ragi slurry by mixing ragi flour with enough water to make a smooth, pourable mix.

2. Cook the millet:
   In a saucepan, cook the soaked millet with about 2–3 cups of water until soft. Set aside.

3. Sauté the base:
   Heat oil in a large pot. Sauté chopped onions and green chili until translucent. Add ginger and sauté for another minute.

4. Add veggies:
   Add mixed vegetables and stir-fry for 2–3 minutes. Do not overcook.

5. Bring it to boil:
   Add 2–3 more cups of water and bring to a rolling boil.

   •  

6. Simmer to perfection:
   Reduce the heat and simmer the soup for 20–30 minutes. Add salt and pepper. If any raw taste of ragi remains, simmer longer until smooth and flavorful.

7. Finish with freshness:
   Turn off the heat. Add chopped spring onions or coriander and fresh lemon juice just before serving.

Why This Soup Works

• Ragi strengthens bones, cools the body, and improves digestion.

• Siridhanya millets support gut repair, hormonal balance, and are ideal for those with diabetes or lifestyle conditions.

• Slow-cooked with vegetables and ginger, this soup becomes a sattvic, healing meal suitable for all ages.

Serving Suggestions

• Serve warm with a spoon of cold-pressed oil or ghee.

• Great as a light dinner, especially during detox or fasting periods.

• Can be strained for a thinner broth if needed for elders or kids.

Tips & Variations

• Add curry leaves or cumin for flavor depth.

• Use a hand blender to lightly blend the soup if a smoother texture is desired.

• Spice it up with crushed pepper or dry ginger powder in colder seasons.

This Siridhanya or Ragi Millet Soup isn’t just a recipe — it’s a return to roots. A bowl that respects our ancestral knowledge, offers deep nourishment, and brings balance back to the body.

__PRESENT