Ragi Ambali

Ragi Ambali

Ragi Ambali

Veg Vegan

Fermented finger millet porridge — ragi flour mixed with water and left to ferment overnight, then cooked briefly into a thick, sour, cooling gruel. The traditional breakfast of North Karnataka farmers: drunk in large quantities before going to the fields, it keeps the body cool through the Deccan summer heat and provides sustained energy. Eaten with raw onion, green chilli, or a smear of groundnut chutney.

Cuisines

Andhra Telangana North Karnataka

Best for

Breakfast Lunch

Build a full meal around Ragi Ambali

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 15 min Total: 25 min 2-3 servings

Ingredients

ragi flour 1/2 cup Ragi flour
water 2 cups Water
buttermilk 1 cup Buttermilk
salt — Salt , to taste
Onion 1 small Onion , finely chopped
Chili 1 Chili , green, finely chopped
Cilantro 1 tablespoon Cilantro , chopped

Instructions

  1. 1 In a bowl, mix ragi flour with 1/2 cup of water to form a smooth paste without lumps.
  2. 2 In a saucepan, bring the remaining 1.5 cups of water to a boil.
  3. 3 Gradually add the ragi paste to the boiling water, stirring continuously to avoid lumps.
  4. 4 Cook the mixture on low heat for about 10 minutes until it thickens, stirring occasionally.
  5. 5 Remove from heat and let it cool to room temperature.
  6. 6 Once cooled, add buttermilk and salt to the ragi mixture and mix well.
  7. 7 Incorporate the chopped onion, green chili, and coriander leaves into the ambali.
  8. 8 Serve chilled or at room temperature.

Tips

For a richer flavor, you can add a pinch of cumin seeds while cooking the ragi mixture.