Nutritious Ragi Ambali | Finger Millet Recipe | Ragi Ambali
Nutritious Ragi Ambali This refreshing and nutritious Ragi Ambali is prepared by cooking finger millet (ragi) flour into a lump-free paste, soaking it overnight in water to ferment, and then blending it with buttermilk, onions, ginger, curry leaves, green chilli, and salt. Rich in probiotics and nutrients, this traditional South Indian drink is incredibly cooling for the stomach and an ideal summer nourishment.
In South India, naturally fermented foods are commonly consumed, and Ragi Ambali is one of the best examples. Drinking a large glass of this on an empty stomach is often enough to skip.
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Tips
Mixing the flour:
- Ensure there are no lumps when mixing ragi flour with water initially. This helps prevent lumps during cooking.
Cooking:
- Cook the ragi paste on medium flame, stirring continuously, until it thickens into a smooth lump-free mixture.
Fermentation:
- Soak the ragi mix overnight in enough water to submerge it. This encourages the growth of gut-friendly bacteria.
Chopping:
- Finely chop onions, green chillies, and ginger. For extra flavor, you can use sautéed onions too.
Final Texture:
- After soaking overnight, knead the ragi dough gently to break it apart, then strain it to achieve a smooth, silky texture.
Nutritious Ragi Ambali | Finger Millet Recipe | Ragi Ambali - Recipe Video
Nutritious Ragi Ambali | Finger Millet Recipe | Ragi Ambali
Breakfast Recipes
|
vegetarian
Prep Time 5 mins- Cook Time 25 mins
- Resting Time 12 hrs
- Total Time 12 hrs 30 mins
Servings 8
Ingredients
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To Cook Ragi Dough:
- ½ cup Ragi Flour
- 1 cup Water
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To Soak The Cooked Ragi:
- 1.5 litres Water
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For Ambali:
- 1.5 cups Churned Curd
- 1 cup Cold Water
- ⅓ cup Finely Chopped Onion
- 1 Green Chilli (finely chopped)
- 1 tbsp Ginger (finely chopped)
- 2 tbsp Fresh Coriander (chopped)
- 1 sprig Curry Leaves
- Salt (as needed)
- 1 tsp Roasted Cumin Powder
Instructions
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In a bowl, add ragi flour and water. Mix thoroughly until smooth without any lumps.
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Cook this ragi mixture on medium heat, stirring constantly, until it forms a smooth, thick, non-sticky paste.
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Once cooled, shape the ragi into small portions and soak them overnight in 1.5 litres of water.
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Next morning, mash the ragi portions with your hand to soften them. Strain the mixture using a fine mesh to remove any lumps and get a smooth base.
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Add churned curd, cold water, chopped onion, green chilli, curry leaves, ginger, coriander, salt, and roasted cumin powder. Mix well.
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Serve this Sanjeevani-like rejuvenating drink chilled and enjoy the taste of tradition and health in every sip.
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