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 Ambli with Buttermilk | Little Millet Malt with Buttermilk
Ragi Ambli with Buttermilk | Savoury Ragi Malt

Ragi or Little 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 including as Ragi Mudde | Ragi Sangati, Ragi Dosa, Ragi Rotti and more. 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? 🙂

Ambali | Ragi Malt
Ragi Ambali

How to Make Ragi Ambli | Ragi Ambali

Serves: 2

Time: 15 Mins

Ingredients

  1. Ragi Flour, Nachni Atta, Little Millet Flour – 4 tbsp
  2. Curd – 1/2 Cup
  3. Finely Chopped Onion (Optional) – 1/4 Cup
  4. Asafoetida, Hing, Inguva – 1 Large Pinch
  5. Water – 1.75 Cups
  6. Salt to Taste
  7. Finely Chopped Coriander (Optional)

Method to Make Ambali

  1. Making the Ragi Flour Paste
    1. Add the ragi flour to a bowl.
    2. Slowly add 1/4 cup water while mixing continuously to form a smooth paste with no lumps.


  2. Making the Buttermilk
    1. Using a spoon or a whisk, mix the curd till it is smooth.
    2. Gradually, add 3/4 cup water and mix well.
  3. Cooking the Ragi Paste
    1. Boil 3/4 cup water with salt and the asafoetida.
    2. Now turn the heat to low, and gradually add the Ragi paste to the simmering water and mix well.
    3. 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.
    4. Take the Ragi paste off the heat.
  4. The Final Step
    1. To the cooked Ragi paste, add the chopped onions and mix well.
    2. Add the buttermilk and mix well till the ragi and buttermilk and mixed well.
    3. Garnish with chopped coriander.
  5. 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.
Ragi Malt
Ragi Malt

Recipe for Savoury Ragi Ambli | Ragi Malt with Buttermilk

Ragi Ambli | Savoury Ragi Malt | Ragi Ambali with Buttermilk

Aruna
Ragi Ambli is a low-calorie yet highly nutritious drink made with Little Millet flour and buttermilk. It is loaded with iron, calcium, fibre and other nutrients. It also cools down the body and is often drunk in summer to keep cool.
0 from 0 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine Andhra Pradesh, Indian, Karnataka, South Indian, Vegetarian
Servings 2 People
Ingredients
  
  • 4 tbsp Ragi Flour, Nachni Atta, Little Millet Flour (~40 gms)
  • 1/2 Cup Curd
  • 1/4 Cup Finely Chopped Onion (Optional)
  • 1 pinch Asafoetida, Hing, Inguva
  • 1.75 Cups Water
  • Salt to Taste
  • Finely Chopped Coriander (Optional)
Instructions
 
Making a Paste of the Ragi Flour
  • Add the ragi flour to a bowl.
  • Gradually add 1/4 cup water and mix well. Ensure there are no lumps.
Making the Buttermilk
  • Beat the curd till smooth.
  • Add 3/4 cup water and mix well.
Cooking the Ragi Paste
  • 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.
Putting Together the Ragi Ambli
  • 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.
Keyword Ambli, Ragi Ambali, Ragi Ambli, Ragi Malt
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I would love to hear from you!

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