Learn how to make authentic South Indian Ragi Ambali (Ragi Ganji). A refreshing, cooling finger millet beverage made with ragi flour, buttermilk, spices, onion, and tempering. It is a perfect cooling drink for hot summer days.
Today, I'm sharing Ragi Ambali recipe, a cherished dish from my childhood that was a staple at my mom's and grandmom's home. It was traditionally served warm or at room temperature, especially during the hot summer months.
There are two variations of Ragi Ambali: sweet and salted. The salted version is made with buttermilk (neer majjige) and tempering, while the sweet version, also known as ragi malt, is made with milk and jaggery.
Today, I am sharing the salted version of ragi ambali.
I enjoy preparing various dishes with ragi at home, including ragi vegetable soup, ragi banana dates smoothie, ragi mudde (ragi balls), ragi rotti, and ragi dosa.
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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, Andhra Pradesh, and Tamil Nadu.
Today, I'm sharing my Instant Ragi Ambali recipe, which can be prepared in under 20 minutes without any overnight fermentation, perfect for when you want a quick, nourishing drink.
Instant vs. Fermented Ragi Ambali
| Version | Preparation | Flavor & Benefits |
|---|---|---|
Instant Ragi Ambali | Ready in under 20 minutes. Cook the ragi slurry on the stovetop, cool it quickly, then whisk in fresh buttermilk, salt, and spices. | Smooth, mild, and creamy with no advance preparation, perfect when you want a quick and refreshing Ragi Ambali. |
| Fermented Ragi Ambali | Cook the ragi mixture as directed, let it cool completely, then cover and leave at room temperature overnight (8–12 hours) to ferment. The next day, stir in buttermilk, salt, and tempering. | Has a naturally tangy flavor. Fermentation can help to build probiotics that support gut health and digestion. |
Ingredients
- Ragi (finger millet) flour: You can use either regular or sprouted ragi flour for this recipe. I opted for store-bought sprouted ragi flour, which is readily available at Indian grocery stores or on Amazon.
- Water: Water is used to make the ragi flour mixture (slurry) and helps cook the flour to achieve a smooth and creamy texture.
- Curd: Use fresh homemade yogurt to make the buttermilk. To make it vegan, you can use non-dairy curd like almond, soy, or cashew curd.
- Onions: Adding onions is optional, but they do enhance the flavor.
- Tempering Ingredients: Oil, mustard seeds, green chilies, curry leaves, and ginger are used for tempering.
How to Make Ragi Ambali (Ganji)
Add 2 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 1 teaspoon oil in a pan over medium heat. Once the oil is hot, add ½ teaspoon mustard seeds and let them splutter.
Then add ½ green chili (finely chopped), ½ teaspoon ginger (minced), and a few curry leaves and sauté for a few seconds. Keep it aside.
Add the tempering, 2 tablespoons chopped onions, 2 tablespoons 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!
Serving Suggestions
Ragi ambli can be served as a refreshing, cooling drink or as an accompaniment to your meals. It is generally enjoyed alongside South Indian meals, especially during hot summer months when a light, nutritious beverage is most appreciated.
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.
Tips & Notes
- Smooth Texture: While adding ragi slurry to the boiling water, ensure you stir continuously so there are no lumps.
- Add buttermilk to the ragi mixture after it cooled down: Add buttermilk to the cooked ragi mixture only after it has come to room temperature; otherwise, it will curdle.
- Skip Onions: If you don't prefer, skip onions.
- Skip Tempering: Adding tempering is optional, it adds flavor. If you already have neeru majjige (spiced buttermilk) on hand, you can skip the tempering step.
More Indian Millet Recipes
Ragi Ambli Recipe (Ragi Ambali/Ragi Ganji)
Recipe Video
Ingredients
- 2 tablespoons ragi flour
- 1.5 cups water
- ½ cup yogurt (curd)
- ½ cup water (to make buttermilk)
- salt to taste
- 2-3 tablespoons onions finely chopped
- 2 tablespoons coriander leaves finely chopped
Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ green chili finely chopped
- ½ teaspoon ginger minced or grated
- 1 stalk curry leaves
Instructions
- Add two tablespoons of ragi flour to ½ cup of water. Mix 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 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. Once the oil is hot, add the 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, and serve. Enjoy!
Nutrition
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Dipti
we don't need to fermented it overnight ?
Bhavana Patil
Hi Dipti, I grew up in Karnataka, my grandma or my mom did not ferment it. We drank as i showed in the video during summers. This is what most of the households do in Karnataka i believe. I have seen in Andra pradesh they ferment it. Acts as probiotic.. Recipe is the same.