The onset of summer means that Ragi Ambli (also called Ragi Malt) is made virtually every alternate day in my home because of its legendary cooling properties. Ragi Ambli can be made in two ways: the savoury version with buttermilk and salt, or as a sweet version with milk and sugar. This is the recipe for the Salted Ragi Ambli with buttermilk.
Ragi or Finger Millet is much revered, especially in South India, because this hardy superfood can grow in the toughest of conditions and is a powerhouse of nutrients. It is an excellent source of calcium, potassium, iron, amino acids, and dietary fibre.
Read more about this superfood in this article from vikaspedia called Finger Millet (Ragi) – Small seeds with bigger health benefits.
There are many ways to include ragi into your daily diet and here are some recipes to help you do it:
However, Ragi Ambli is my favourite way to consume Little Millet, because it makes for a filling breakfast.
I first posted this recipe in March 2017 after being requested by Pushpita of Pushpita’s Chakhum. Pushipita’s blog is a treasure trove of Manipuri Recipes and I have been learning enormous amounts about an Indian cuisine I had no knowledge of!
Having Ragi Malt regularly ensures that you are never anaemic and ensures you have healthy bones. These are only two of the manifold benefits of this humble drink made with millets. Another great thing about Ragi Ambli is that it is also very filling and so makes for a low-calorie breakfast. Isn’t that a weight-watchers boon? 🙂
How to Make Ragi Ambli | Ragi Ambali | Salted Ragi Porridge
- Making the Ragi Flour Paste
- Add the ragi flour to a bowl.
- Slowly add 1/4 cup water while mixing continuously to form a smooth paste with no lumps.
- Making the Buttermilk
- Using a spoon or a whisk, mix the curd till it is smooth.
- Gradually, add 3/4 cup water and mix well.
- Cooking the Ragi Paste
- Boil 3/4 cup water with salt and the asafoetida.
- Now turn the heat to low, and gradually add the Ragi paste to the simmering water and mix well.
- Turn up the heat to medium and cook the Ragi paste till it is glossy. Stir continuously, else the Ragi paste will stick to the bottom and become lumpy or burn.
- Take the Ragi paste off the heat.
- Boil 3/4 cup water with salt and the asafoetida.
- The Final Step
- To the cooked Ragi paste, add the chopped onions and mix well.
- Add the buttermilk and mix well till the ragi and buttermilk and mixed well.
- Garnish with chopped coriander.
- To the cooked Ragi paste, add the chopped onions and mix well.
- Serve immediately.
Tips
- You can make this without onions . I add chopped onion because they lend a crunch and onions by themselves are cooling in nature.
- You could also add a tempering of cumin seeds, curry leaves and green chillies.
Recipe for Savoury Ragi Ambli | Ragi Malt with Buttermilk
Ragi Ambli | Savoury Ragi Malt | Ragi Ambali with Buttermilk
Ingredients
- 4 tbsp Ragi Flour, Nachni Atta, Finger Millet Flour (~40 gms)
- 1/2 Cup Curd, Yogurt
- 1/4 Cup Finely Chopped Onion (Optional)
- 1 pinch Asafoetida, Hing, Inguva
- 1.75 Cups Water
- 1/4 tsp Salt
- Finely Chopped Coriander (Optional)
Instructions
- Add the ragi flour to a bowl.
- Gradually add 1/4 cup water and mix well. Ensure there are no lumps.
- Beat the curd till smooth.
- Add 3/4 cup water and mix well.
- Boil 3/4 cup water with salt and the asafoetida.
- Turn the heat to low.
- Add the Ragi paste to the simmering water and mix well.
- Turn up the heat to medium and let the Ragi paste cook till it is glossy. Mix continuously as otherwise the Ragi paste will stick to the bottom.
- When the raw smell of the Ragi flour disappears and the Ragi paste becomes shiny, turn off the heat.
- To the cooked Ragi paste, add the chopped onions and buttermilk mix well.
- Garnish with chopped coriander.
- Serve immediately.
Notes
- Onions are optional. I add them because they lend a crunch and onions by themselves are cooling in nature.
- You could also add a tempering of cumin seeds, curry leaves and green chillies.
Thanks alot Aruna for putting up the wonderful post about the Ragi Ambli inspite of a busy weekday. Would love to know about the Ragi Sangati too later.
Thank you for pushing me, Pushpita. This post is just due to your prodding. 🙂 Ragi Sangati is already on the blog and is the Andhra version of Karnataka’s Ragi Mudde. The only difference is that in Andhra we add a touch of rice while cooking the Ragi flour. We cook it enough till we can form a ball. Eaten hot (in place of rice) with a side-disk.
Perfect summer cooler