Ragi Ambli (Ambali), also known as Ragi Ganji, is a nutritious traditional South Indian beverage made with ragi flour (finger millet), buttermilk, and spices. It is a perfect cooling drink for hot summer days.
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.
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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, Andra Pradesh, and Tamil Nadu.
Ragi Ambali Recipe 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 milk.
- Onions: Adding onions is optional, but they do enhance the flavor significantly.
- Tempering Ingredients: Oil, mustard seeds, green chilies, curry leaves, and ginger are used for tempering.
How to Make Ragi Ambli (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), 1 teaspoon ginger (minced), and a few curry leaves and saute 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.
- Adjust the Heat: You can add or reduce the chilies according to your preference.
- Skip Onions: If you don't prefer, skip onions.
- Skip Tempering: Adding tempering is optional, it adds flavor. If you already have neer majjige (spiced buttermilk) in hand, you can skip the tempering step.
More Indian Millet Recipes
Ragi Ambli (Ragi Ganji)
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
- 1 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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