Ragi Ambli Recipe (Ragi Ambali/Ragi Ganji)

Ingredients

• 2 tablespoons ragi flour
• 1.5 cups water
• ½ cup yogurt (curd)
• ½ cup water (to make buttermilk)
• salt to taste
• 2-3 tablespoons onions finely chopped
• 2 tablespoons coriander leaves finely chopped
• 1 teaspoon oil
• ½ teaspoon mustard seeds
• ½ green chili finely chopped
• ½ teaspoon ginger minced or grated
• 1 stalk curry leaves

Steps

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 ½ cup of homemade curd to a jar, along with ½ 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!