Ragi Soup(Kezhvaragu Kanji)

Kezhvaragu Kanji, Finger millet soup, Ragi Ambali


  • Ragi flour – 2 spoons
  • Water – 2 cups
  • Curd – 1/2 cup
  • Salt – to taste


  1. Mix Ragi flour in Water without any lumps.
  2. Heat this Ragi water mix in medium heat for 15 minutes or till its cooked. Stir this mix frequently to avoid forming lumps.
  3. Then remove from heat, mix Curd and Salt to it. Serve warm or cold.

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