Ragi Ambli Recipe
Here is a detailed guide to make Indian fermented drink - Ragi Ambli. Whether its heatwave or your digestion, this probiotic drink is a game-changer.
Servings: 2 glasses
Calories: 149kcal
Equipment
- stockpot or saucepan
- Clay Pot
Ingredients
- ¼ Cup finger millet flour (ragi/nachini atta)
- 2 Cup water, divided
- salt to tastes
- ½ Cup buttermilk (Indian Chaas)
- 1 small onion, finely chopped
- ½ inch ginger, finely chopped
- 1 green chilli, finely chopped
- Handful of coriander leaves, chopped
Instructions
- In a small bowl, mix ragi flour with ½ cup of water.Whisk thoroughly to ensure there are no lumps. Keep it aside.
- Bring ½ cup of water to a rolling boil in a heavy-bottomed pot. Turn the heat to low and slowly pour in the ragi slurry, stirring constantly with a whisk or wooden spoon.
- Cook for 5 to 10 minutes. The mixture will thicken and turn from a light brown to a dark, glossy melted, chocolate colour.
- Once cooked, let the mixture cool completely in the pot.
- Once at room temperature, make balls of ragi paste with wet fingers and drop them in a pot filled with 1 Cup of clean drinking water. Cover and let it sit overnight at room temperature (or for at least 8 to 10 hours).
- In the morning, whisk ragi balls with water. Add 1 cup of whisked buttermilk and salt. Whisk until it reaches a drinkable consistency. Add finely chopped onions, crushed ginger, and chopped coriander leaves for a refreshing crunch. Mix nicely and enjoy.
Video
Nutrition
Calories: 149kcal | Carbohydrates: 31g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 129mg | Iron: 1mg