Ragi contains 344mg calcium per 100g—more than milk—which is why Indian mothers fed this to babies for centuries.
Ragi Ambli
Quench your thirst and beat the heat with a refreshing glass of Ragi Ambli, a beloved beverage from Karnataka! This wholesome drink blends nutritious ragi flour with tangy buttermilk and a hint of jaggery, creating a delightful balance of flavors that’s both satisfying and energizing. Perfect for hot summer days, this cooling concoction is not just a drink; it’s a delicious way to stay hydrated and nourished!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 tbsp chopped onions (30 ml)
- 1.5 cup water, divided (360 ml)
🥛Dairy & Eggs(1)
- ½ cup curd, yogurt or dahi (120 ml)
🫙Pantry Staples(1)
- 2 tablespoons Ragi flour, finger millet flour (30 ml)
🧂Spices & Seasonings(2)
- ½ tsp black salt (2.5 ml)
- 2 tbsp chopped coriander (30 ml)
📦Other(3)
- 3-4 curry leaves, finely chopped
- 1 green chilli, finely chopped
- ½ tsp jeera powder (2.5 ml)
👨🍳 Instructions
- 1
Mix ragi flour with water to make a smooth paste.
- 2
Add this to boiling water, stirring continuously to cook until it starts to thicken.
- 3
Let it cool completely.
- 4
Whisk curd with black salt, jeera powder, curry leaves, green chillies, onions, and coriander.
- 5
Add the cold ragi mixture and more water, then mix well to make ragi ambli.
💡 Pro Tips
- ✓Mix ragi flour with cold water in a 1:3 ratio to create a slurry before adding to boiling water, preventing lumps from forming due to rapid starch gelatinization.technique1:3 ratio
- ✓Cook the ragi mixture at a gentle simmer (185-190°F) rather than a rolling boil to prevent the starches from breaking down and creating a gluey texture.technique185-190°F
- ✓Cool the cooked ragi completely to room temperature (68-72°F) before adding curd, as hot temperatures will cause the curd proteins to curdle and separate.timing68-72°F
- ✓Whisk the curd until smooth before adding spices to break down any protein clumps and ensure the lactic acid distributes evenly for consistent flavor.technique
- ✓Add the final dilution water gradually while whisking to achieve the traditional thin, drinkable consistency without creating lumps or separation.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Ragi contains 344mg calcium per 100g—more than milk—which is why Indian mothers fed this to babies for centuries.
Ragi Ambli
Quench your thirst and beat the heat with a refreshing glass of Ragi Ambli, a beloved beverage from Karnataka! This wholesome drink blends nutritious ragi flour with tangy buttermilk and a hint of jaggery, creating a delightful balance of flavors that’s both satisfying and energizing. Perfect for hot summer days, this cooling concoction is not just a drink; it’s a delicious way to stay hydrated and nourished!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 tbsp chopped onions (30 ml)
- 1.5 cup water, divided (360 ml)
🥛Dairy & Eggs(1)
- ½ cup curd, yogurt or dahi (120 ml)
🫙Pantry Staples(1)
- 2 tablespoons Ragi flour, finger millet flour (30 ml)
🧂Spices & Seasonings(2)
- ½ tsp black salt (2.5 ml)
- 2 tbsp chopped coriander (30 ml)
📦Other(3)
- 3-4 curry leaves, finely chopped
- 1 green chilli, finely chopped
- ½ tsp jeera powder (2.5 ml)
👨🍳 Instructions
- 1
Mix ragi flour with water to make a smooth paste.
- 2
Add this to boiling water, stirring continuously to cook until it starts to thicken.
- 3
Let it cool completely.
- 4
Whisk curd with black salt, jeera powder, curry leaves, green chillies, onions, and coriander.
- 5
Add the cold ragi mixture and more water, then mix well to make ragi ambli.
💡 Pro Tips
- ✓Mix ragi flour with cold water in a 1:3 ratio to create a slurry before adding to boiling water, preventing lumps from forming due to rapid starch gelatinization.technique1:3 ratio
- ✓Cook the ragi mixture at a gentle simmer (185-190°F) rather than a rolling boil to prevent the starches from breaking down and creating a gluey texture.technique185-190°F
- ✓Cool the cooked ragi completely to room temperature (68-72°F) before adding curd, as hot temperatures will cause the curd proteins to curdle and separate.timing68-72°F
- ✓Whisk the curd until smooth before adding spices to break down any protein clumps and ensure the lactic acid distributes evenly for consistent flavor.technique
- ✓Add the final dilution water gradually while whisking to achieve the traditional thin, drinkable consistency without creating lumps or separation.technique