Karnataka · Drink
Ragi Ambali
ರಾಗಿ ಅಂಬಲಿ
Ragi ambali is a thin, savoury Karnataka drink made by cooking ragi flour in water, cooling it and adding diluted curd. Unlike the sweet ragi malt version, this recipe uses no milk or jaggery. Roasted cumin, salt and a small mustard tempering finish the buttermilk-style drink.
- vegetarian
- gluten-free
Ingredients
- 40 g (approximately 1/3 cup)Ragi flour Organic Mandya
- 700 ml (approximately 2 3/4 cups)Water500 ml for cooking and 200 ml for diluting curd.
- 300 g (approximately 1 1/4 cups)A2 set curd Organic Mandya
- 1 g (approximately 1/2 tsp)Cumin seeds Organic Mandya
- 1 g (approximately 1/2 tsp)Black mustard seeds Organic Mandya
- 0.5 g (approximately 1 2/3 tsp)Curry leaves
- 5 ml (approximately 1 tsp)Cold-pressed groundnut oil Organic Mandya
- 3 g (approximately 1/2 tsp)Fine salt
- 4 g (approximately 2 2/3 tbsp)Fresh coriander leaves
Method
Mix slurry
Whisk ragi flour with 125 ml of the cooking water until lump-free.
Boil water
Bring the remaining 375 ml cooking water to a boil over medium heat, about 3 minutes.
⏱ 3 minCook ragi
Whisk slurry into the boiling water and simmer over low heat for 7 minutes, stirring until glossy.
⏱ 7 minCool base
Cool the cooked base for 20 minutes, until lukewarm.
⏱ 20 minRoast cumin
Dry-roast cumin over low heat for 1 minute, until fragrant.
⏱ 1 minWhisk curd
Whisk curd, 200 ml dilution water, crushed roasted cumin and salt until smooth.
Temper mustard
Fry mustard and curry leaves in the oil over medium-low heat for 30 seconds, until spluttering.
⏱ 30 secFinish ambali
Stir diluted curd, tempering and coriander into the cooled ragi base off the heat.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Cool the base before adding curd.
- Keep the finished drink thin enough to pour freely.
Serving
Serve freshly mixed or chilled in small tumblers.
Storage
Refrigerate within 2 hours and use within 24 hours; stir before serving.
Variations
- Omit tempering for plain cumin ambali.
- Add 20 g (2 tbsp) very finely chopped onion just before serving.
Nutrition per serving
| Energy | 92 kcal |
|---|---|
| Protein | 3.5 g |
| Carbohydrates | 11.0 g |
| Fat | 3.9 g |
| Fibre | 1.2 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
How is ragi ambali different from sweet ragi malt?
This ambali uses a cooled ragi base with diluted curd, salt and cumin, giving a savoury, tangy drink. Sweet ragi malt commonly contains milk and jaggery. The plain cooked flour base overlaps, but the finishing ingredients and serving temperature differ.
Can I add buttermilk to hot ragi porridge?
Allow the cooked base to become lukewarm before adding curd or buttermilk. Adding it while the base is very hot can make the mixture separate. Whisk the curd with its measured water first so it disperses smoothly through the thicker ragi.
Can I make ragi ambali without tempering?
Yes. Omit the mustard seeds, curry leaves and oil, retaining roasted cumin, salt and coriander. The drink will be simpler and will not have the fried seasoning aroma. Keep the cooked base and diluted curd measurements unchanged for the same pourable consistency.
Does this ragi ambali need overnight fermentation?
No additional overnight fermentation is used here. The ragi flour is cooked and cooled before already fermented curd is added. Some household preparations use other fermentation methods, but this recipe is intended for mixing fresh and refrigerating promptly if it will be stored.
How long can savoury ragi ambali be refrigerated?
Refrigerate the prepared ambali in a covered jug within two hours and use within 24 hours. Stir before pouring because it can settle or thicken. Keep it chilled rather than boiling the curd-containing drink, and add clean cooled water only if needed.
Photo: Organic Mandya · © Organic Mandya
