Ragi Ambli

Cuisines

Best for

Recipe

Ingredients

1 cup	ragi flour
3 cups	water
1/2 cup	buttermilk
—	salt to taste
1 teaspoon	cumin seeds
1 teaspoon	ghee
1 tablespoon	finely chopped coriander leaves
1 small	green chili, finely chopped

Instructions

1. 1 In a bowl, mix the ragi flour with 1 cup of water to form a smooth paste without lumps.
2. 2 In a saucepan, bring 2 cups of water to a boil.
3. 3 Add the ragi paste to the boiling water, stirring continuously to avoid lumps.
4. 4 Cook the mixture on medium heat for about 10-12 minutes until it thickens and the raw smell of ragi disappears.
5. 5 Remove from heat and let it cool to room temperature.
6. 6 Once cooled, add buttermilk and salt to taste, mixing well.
7. 7 In a small pan, heat ghee and add cumin seeds. Let them splutter.
8. 8 Add chopped green chili to the ghee and sauté for a few seconds.
9. 9 Pour the tempering over the ragi ambli and mix well.
10. 10 Garnish with chopped coriander leaves before serving.