Ragi Ambli, also known as Ragi Ganji is a nutritious traditional South Indian beverage made from ragi flour (finger millet), buttermilk, and spices. Perfect cooling drink for hot summer days.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Beverage
  • Cuisine: South Indian

Ingredients

  • 2 tablespoons ragi flour
  • 1.5 cups water
  • 1/2 cup yogurt (curd)
  • 1/2 cup water ((to make buttermilk))
  • salt (to taste)
  • 2-3 tablespoons onions (finely chopped)
  • 2 tablespoons coriander leaves (finely chopped)

Tempering

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 green chili (finely chopped)
  • 1/2 teaspoon ginger (minced or grated)
  • 1 stalk curry leaves

Method

  1. Add two tablespoons of ragi flour to ½ cup of water. Mix well to ensure there are no lumps.
  2. In a separate pot, bring 1 cup of water to a boil on medium-high heat. Then slowly add the ragi mixture (slurry) to the boiling water.
  3. Reduce the heat to low and cook for 4-5 minutes, stirring continuously, preferably using a whisk, until the mixture thickens. Turn off the stove, remove the pan from the heat, and let it cool.
  4. Prepare Buttermilk: Add 1/2 cup of homemade curd to a jar, along with 1/2 cup of water. Whisk it until it's smooth and frothy. Buttermilk is ready. If you already have store-bought buttermilk skip this step.
  5. Once the ragi ambli has cooled, add the buttermilk and salt to the ragi mixture. Whisk thoroughly until you achieve a smooth consistency.
  6. Prepare Tempering: Heat oil in a pan. Once the oil is hot, add the mustard seeds, and let them splutter.
  7. Then add green chili, ginger, and curry leaves and saute for a few seconds. Keep it aside.
  8. Add the tempering, chopped onions, coriander leaves to the cooked ragi mixture. Mix well.
  9. Before serving, give a quick stir and pour it into glasses. Garnish with chopped onions and coriander leaves, and serve. Enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.