Raagi Ambali

Raagi Ambali is a cooling, probiotic-rich drink popular in Karnataka—especially during hot summers. Made with ragi flour, buttermilk, and simple tempering, it’s light on the stomach, supports digestion, and provides sustained energy. This Udupi-style version is savory, spiced, and incredibly nourishing.

Ingredients (Serves 2):

• 2 tablespoons finger millet flour (ragi flour)

• 1.5 cups water

• 1/2 cup buttermilk

• 3/4 teaspoon salt (adjust to taste)

• 1 tablespoon finely chopped coriander leaves

For Tempering:

• 2 teaspoons oil

• 1/4 teaspoon mustard seeds

• Few curry leaves

• 1 teaspoon chopped green chilies

• 1.5 teaspoons grated ginger

• 1/4 teaspoon asafoetida (hing)

Instructions:

1. Cook the Ragi Slurry:

   • In a small bowl, mix ragi flour with 1/2 cup of water to make a smooth slurry without lumps.

   • In a saucepan, bring the remaining 1 cup of water to a boil.

   • Slowly add the ragi slurry into the boiling water, stirring continuously.

   • Cook on medium heat for 4–5 minutes until it thickens slightly and turns glossy.

   • Remove from heat and let it cool to room temperature.

2. Add Buttermilk and Salt:

   • Once cooled, add buttermilk and salt. Whisk well until smooth.

3. Prepare the Tempering:

   • Heat oil in a small pan.

   • Add mustard seeds and let them splutter.

   • Add curry leaves, green chilies, ginger, and asafoetida. Sauté for a few seconds.

4. Combine and Garnish:

   • Pour the tempering into the ragi-buttermilk mixture.

   • Add chopped coriander leaves and mix well.

5. Serve:

   • Serve immediately at room temperature or chill slightly before serving for a refreshing summer drink.

Tips:

• Use fresh, slightly tangy buttermilk for best taste.

• Skip green chili if serving to kids or those sensitive to spice.

• Always cook ragi flour to avoid raw taste and improve digestibility.