Ragi Ambli (Ragi Ganji)

5 from 2 votes

Ragi Ambli, also known as Ragi Ganji is a nutritious traditional South Indian beverage made from ragi flour (finger millet), buttermilk, and spices. Perfect cooling drink for hot summer days.

Course Beverage

Cuisine South Indian

Keyword ragi ambali, ragi ambli, ragi ganji

Diet Gluten-Free, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 116kcal

Author Bhavana Patil

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