Bajra vegetable soup (Millet Soup), which is a traditional warm soup in the states of Rajasthan and Gujarat, and this soup is called Bajra Raab. Millet is gluten-free and full of many nutrients. It is also super easy to make. This bowl of hot soup is so filling and comforting, especially when the days get colder and darker. The main ingredient in this soup is millet flour, yogurt, and some spices to enhance the flavor.
2 Tbsp millet flour bajra
2 tsp oil divided
½ cup yogurt
¼ tsp mustard seeds rai
¼ tsp cumin seeds jeera
⅛ tsp turmeric Haldi
½ tsp ginger finely shredded
8 curry leaves
1 tbsp cilantro finely chopped
1 tsp green chili thinly sliced optional.
⅛ tsp black pepper
¾ tsp salt
2 ½ cup of water
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Methods for Bajra vegetable soup :
Take a small pan
Put it on low medium heat.
Add 1 teaspoon of oil with millet flour and dry roast for 2 minutes
Once the flour has a light aroma, turn off the heat, and remove roasted flour from the pan.
Note: millet flour should be at room temperature before adding to yogurt.
Now take yogurt in a bowl and add water slowly, making a lump-free batter.
Then, heat 1 teaspoon of oil in a saucepan on a low medium heat
Oil should be moderately hot
Now add mustard seeds and cumin seeds as the seeds start to crackle then add turmeric, curry leaves, ginger, and cilantro and stir all.
Next, add the yogurt mixture and keep stirring it till it comes to a boil.
Now lower the heat and add millet flour to it and stir it, making sure there are no lumps forming.
Let the mix boil for about five minutes and stir it occasionally.
Add spices such as salt, black pepper, and green chilies and let it cook for 2-3 minutes.
Millet Soup is ready to serve hot.
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