Finger millet (ragi) is rich in calcium, iron, dietary fiber, and other essential nutrients. It is gluten-free and has a low glycemic index, suitable for people who want to manage their blood sugar levels. Due to its numerous health benefits, I enjoy preparing various dishes with ragi at home, including ragi soup, ragi banana dates smoothie, ragi mudde (ragi balls), ragi rotti, ragi ambli, and ragi dose. Today, I’m sharing the ragi ambali recipe, a cherished dish from my childhood that was a staple at both my mom’s and grandmom’s place. This refreshing drink was a mandatory accompaniment to our meals, served warm or at room temperature, especially during the hot summer months. There are two variations of Ragi Ambli: sweet and salted. For the salted version, buttermilk (neer majjige) and tempering are added, whereas, for the sweet version (also known as ragi malt), milk and jaggery are used. Today, I am sharing the salted version of ragi ambali.
What is Ragi Ambali?
Ragi Ambali, also known as Ragi Ganji, is a traditional South Indian beverage made from finger millet flour (ragi). It is consumed during the hot summer months because of its cooling properties. It is commonly consumed in states like Karnataka, Andra Pradesh, and Tamil Nadu.
Ragi Ambali Recipe Ingredients
How to Make Ragi Ambli (Ganji)
Add two tablespoons of ragi flour to ½ cup of water in a bowl. Whisk well to ensure there are no lumps. In a separate pot, bring 1 cup of water to a boil on medium-high heat. Then, slowly add the ragi mixture (slurry) to the boiling water. Reduce the heat to low and cook for 4-5 minutes, stirring continuously, preferably using a whisk, until the mixture thickens. Turn off the stove, remove the pan from the heat, and let it cool.
Prepare Buttermilk
Add ½ cup of homemade curd to a jar, along with ½ cup of water. Whisk it until it’s smooth and frothy. Buttermilk is ready. If you already have store-bought buttermilk, or masala chaas, skip this step. Once the ragi ambli has cooled, add the buttermilk and salt to the ragi mixture. Whisk thoroughly until you achieve a smooth consistency.
Prepare Tempering
Heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds and let them splutter. Then add green chili, ginger, and curry leaves and saute for a few seconds. Keep it aside. Add the tempering, chopped onions, coriander leaves to the cooked ragi mixture. Mix well. Before serving, give a quick stir and pour it into glasses. Garnish with chopped onions and coriander leaves, for added flavor, and enjoy!
Storage Suggestions
Ragi Ambli tastes best when consumed fresh and can be prepared in under 20 minutes. However, if you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 1 day to maintain freshness.
More Indian Millet Recipes
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