Ragi Ambli (Ambali), also known as Ragi Ganji is a nutritious traditional South Indian beverage recipe made from ragi flour (finger millet), buttermilk, and spices. Perfect cooling drink for hot summer days.
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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 as its cooling properties. It is commonly consumed in states like Karnataka, Andra Pradesh, and Tamil Nadu.
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 looking to manage blood sugar levels.
Ragi Ambali also aids digestion, weight management, and health. It is typically served warm or at room temperature and can be enjoyed as a drink or along with a meal.
There are two variations of Ragi Ambli (ragi ganji), the sweet and salted versions. For the salted version, buttermilk and the tempering are added, whereas for the sweet version (also known as ragi malt), milk and jaggery are used.
Today I am sharing a salted version of Ragi Ambali.
Ragi Ambali Recipe Ingredients
Here is the list of ingredients to make Ragi ambali/ambli recipe at home.
- Ragi (finger millet) flour: Use regular or sprouted ragi flour. I used store-bought sprouted ragi flour. It is easily available in Indian grocery stores or on Amazon.
- Water: Water is used to make the ragi flour mixture/slurry and helps to cook the flour to a smooth and creamy texture.
- Curd:Â 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. However, it gives great taste.
- Tempering Ingredients: Oil, mustard seeds, green chilies, curry leaves, and ginger are used for tempering the ragi ambli.
- Coriander Leaves: use freshly chopped coriander leaves.
How to Make Ragi Ambli (Ganji)
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 ragi ambli has cooled, add the buttermilk to the ragi mixture and salt. Whisk it thoroughly until you get 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!
Serving Suggestions
Ragi Ambali can be served as a beverage or as an accompaniment to your meals. It is generally served alongside South Indian meals during hot summer months.
Storage Suggestions
Ragi Ambli tastes best when consumed fresh and takes less than 20 minutes to make it. However, if you have leftovers, transfer them to an airtight container and store them in the refrigerator for up to 1 day.
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), you can skip the tempering.
More Indian Millet Recipes
- Little Millet Upma
- Bajra (Pearl Millet) Khichdi
- Millet Fried Rice
- Little Millet Lemon Rice
- Kodo Millet Pulao
- Ragi Malt
- Millet Salad
- Ragi Banana Dates Smoothie
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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
- 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 ragi ambli has cooled, add the buttermilk to the ragi mixture and salt. Whisk it thoroughly until you get 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!
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