Ragi ambali step-by-step recipe with photos.
About this recipe
Ragi ambali is a healthy and nutritious 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. Traditionally, it is made with sprouted ragi flour; however, regular store-bought flour can also be used.
Click here to see how to make ragi malt along with other variations to this drink.
Ragi flour: Or finger millet flour, this is the main ingredient.
Yogurt: I whisk 1:1 yogurt and water and use it. You can also use buttermilk.
Tempering: (seasoning/tadka) I use mustard seeds and curry leaves to make the tempering. This is optional and can be skipped.
Other ingredients: Coriander leaves and green chili.
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.
This drink is:
- healthy, delicious, and nutritious
- very easy to make
- perfect as a side with lunch, particularly hot days
Step by step instructions
1. 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
2. Place the saucepan on medium heat and bring to boil.
3. Keep stirring and let the ragi cook (about 3-4 minutes) until the mixture turns thick and glossy. Turn off the heat and let it cool completely.
4. To make the tempering, heat oil in a small pan and add mustard seeds. Once they splutter, add curry leaves.
5. To the whisked yogurt, add coriander leaves, chili, salt, and the prepared tempering. Mix well.
6. Add the yogurt mixture to cooked ragi and mix well.
Ambali is ready to be served.
- ¼ cup ragi flour
- 2 cups water
- 1 cup yogurt
- Salt to taste
- 1 teaspoon ghee or oil
- ½ teaspoon mustard seeds
- 4-5 curry leaves
- 2 tablespoon coriander leaves chopped
- 1 small green chili optional
- 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 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 coriander leaves, 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
- Ragi ambali is ready to be served
Click here to watch finger millet ambali web story.