Ragi Ambli (also called Ragi Malt) is one of those recipes that I forgot to blog about because it is oh-so-common in my home. Today, I was reminded of it by Pushpita of Pushpita’s Chakhum who requested the recipe.
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!
Ragi (Finger Millet) is very popular in South India because of its high iron and calcium content, and is savoured in many different ways. I have already posted the recipes for Ragi Dosa and Ragi Sangati (Ragi Mudde). And today I am writing about Ragi Ambli.
The onset of summer means that Ragi Ambli is made virtually every alternate day in my home because of its legendary cooling properties. There are two versions of Ragi Ambli; sweet and savoury. This is the recipe for my favourite version; the savoury one that uses buttermilk.
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. 🙂
This is the salty version of Ragi Malt. I will post the sweet version made with milk soon!
How to Make Savoury Ragi Ambli | Ragi Malt
Ragi Ambli is a low-calorie yet highly nutritious drink that is loaded with iron, calcium, fibre and other nutrients. It also cools down the body and is often drunk in Summer to keep cool.
- 4 tbsp Ragi Flour
- 3/4 Cup Curd
- 1/4 Cup Finely Chopped Onion (Optional)
- 3 Cups Water
- 3/4 tsp Salt
- 1 tbsp Finely Chopped Coriander (Optional)
Add the ragi flour to a bowl.
Gradually add 1/2 cup water and mix well.
Ensure there are no lumps.
Boil 1 cup water with 3/4 tsp of salt.
If you are using onions, when the water starts simmering, add the onion pieces.
Simmer for 5 to 7 minutes till the onion pieces soften.
Turn the heat to low.
Add the Ragi paste to the simmering water and mix well.
Turn the heat upto medium and cook the Ragi paste till it thickens. 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.
Let the cooked Ragi paste cool.
In a large vessel, add the curd and beat well.
Add 1.5 cups water and mix well.
Add the cooled Ragi paste and mix well.
Garnish with Coriander.
- 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.