Ragi ambali is a delicious savory drink made with ragi flour (finger millet flour). It is considered very cooling and is consumed during summer. It is perfect to be served as a side with lunch. This drink is a savory variation of sweet ragi malt.
Why you will love this recipe?
- This drink is delicious, and cooling.
- Ragi ambali is very easy to make, and it is ready in 10 minutes.
It is perfect as a side with lunch, particularly on hot days.
Ragi flour: Or finger millet flour, which is the main ingredient.
Yogurt: I whisk 1:1 yogurt and water and use it. You can also use buttermilk.
See the recipe card for full information on ingredients and quantities.
Step 1: Take ragi in a saucepan and add one cup of water. Whisk it well, ensuring no lumps or dry bits of flour (image 1).
Step 2: Add the remaining water and mix. Place the saucepan on medium heat and bring it to a boil (images 2 and 3). Keep stirring and let the ragi cook - for about 3-4 minutes (image 4).
Step 3: Let the ragi cook and thicken (image 5).
Step 4: Heat oil in a small pan and add mustard seeds to make the tempering. Once they splutter, add curry leaves. Add cilantro, chili, salt, and the prepared tempering to the whisked yogurt. Mix well (images 5 and 6).
Step 5: Mix the yogurt mixture with the cooked ragi (image 8).
Make sure you cool the cooked ragi before adding the buttermilk. If you add buttermilk to hot ragi, it may curdle.
Adding the tempering is optional. You can skip it and just add coriander leaves and chilies.
Mix well before serving and serve it chilled.
More Indian beverages
If you tried this Rabi Ambali Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
- Combine yogurt with one cup of water. Whisk well to make sure there are no lumps. Set aside in the refrigerator.
- Take ragi in a saucepan and add one cup of water. Whisk it well, making sure there are no lumps or dry bits of flour.
- Add the remaining water and mix. Place the saucepan on medium heat and bring to a boil.
- Keep stirring and let the ragi cook (about 3-4 minutes). Continue cooking until the mixture turns thick and glossy.
- Turn off the heat and let the ragi cool down completely.
- In a small pan, heat ghee or oil and add mustard seeds. Once they splutter, add curry leaves. Turn off the heat and set the tempering aside.
- To the whisked yogurt, add cilantro, chili, salt, and the prepared tempering. Mix well.
- Once the ragi cools down, add it to the mixture. Mix well, making sure the cooked ragi is fully incorporated. Serve chilled.