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
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1/2 cup | ragi flour |
| 2 cups | water |
| 1 cup | buttermilk |
| — | salt to taste |
| 1 small | onion, finely chopped |
| 1 | green chili, finely chopped |
| 1 tablespoon | coriander leaves, chopped |
Instructions
- 1 In a bowl, mix ragi flour with 1/2 cup of water to form a smooth paste without lumps.
- 2 In a saucepan, bring the remaining 1.5 cups of water to a boil.
- 3 Gradually add the ragi paste to the boiling water, stirring continuously to avoid lumps.
- 4 Cook the mixture on low heat for about 10 minutes until it thickens, stirring occasionally.
- 5 Remove from heat and let it cool to room temperature.
- 6 Once cooled, add buttermilk and salt to the ragi mixture and mix well.
- 7 Incorporate the chopped onion, green chili, and coriander leaves into the ambali.
- 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.