Ragi Ambali

5 from 24 votes

Ragi ambali is a 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.

Cook Time10

Total Time10

Course: Drinks, Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegetarian

Servings:

Calories: 80kcal

Author: Shilpa Kerur

Ingredients

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

Instructions

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.

Notes

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 add coriander leaves and chilies.

Nutrition