Ragi Ambali or Ragi Ganji is an amazing summer drink from Karnataka. This recipe feels like it is celebrating millets with this earthy flavor and with its amazing health benefits because it is savory, fermented and an amazing summer drink that is really simple to make. I just don't prefer raw onions at all but occasionally I do eat them, and this recipe is one such recipe where onions do make sense. They not only add the pungency but also adds a sweetness which is surprisingly really great. A probiotic, naturally fermented healthy summer drink recipe that is a must try.
I have used dried mint leaves for freshness and raw curry leaves because I just love curry leaves but if you don't like eating raw curry leaves, I will suggest that you use dried ones. Raw curry leaves have its own benefits as it is great for your digestion, but it is eaten raw empty stomach first thing in the morning for maximum benefits. But I believe with such a great recipe its benefits will be doubled naturally. Also, mint is completely optional.
You can use regular curd here in this recipe, but I have used thick Greek yogurt because somehow yogurt works for me and I personally prefer thick yogurt. I have kept the consistency of this summer thick on a thicker side, but you will find a lot of recipes opting to have a little watery consistency. So, the choice is yours how thick you want your Ragi Ambali consistency to be.
This is episode 11 in my summer recipe series, and this summer drink is a great one. South of India has so many treasurable recipes that I am yet to discover and try. And this summer drink is one such recipe that proves the richness of culture with flavors and science behind cooking. If you are looking for some other amazing summer recipes then check the following recipes
This Ragi Ambali recipe is really simple and all it requires is some overnight time to ferment naturally and you can add flavor of your choice. Like onions, curry leaves are a must with curd/yogurt, but you can even add lemon juice, some sugar, chopped green chili if you love spicy in everything and mint leaves like I have used dried leaves for garnish and freshness kick.
Summers are getting hotter now and the best summer drinks from India will help you stay refreshed and going through the day. Add these amazing summer drink recipes with your meals or before or after your meals to keep you summer ready. Ragi Ambali is an easy summer drink so get your pans out, let the cooked ragi ferment and enjoy cool the next day. Benefits of millet Ambali or Ragi Ambali are many from aiding in digestion to cooling and hydrating. This probiotic summer drink is rich in nutrients like iron, calcium all thanks to the amazing millet ragi and it has a lower Glycemic Index or GI making it perfect drink for people with diabetes or other health issues.
Summer calls for indulgent summer drink and this easy Ragi Ganji drink recipe is something to make daily and indulge.
INGREDIENTS -
8 tbsp Ragi flour
90 gm Greek yogurt
3 tsp salt
8-10 curry leaves, chopped
Half a chopped red onion, small
Water
2 tsp black salt
2 tsp roasted cumin powder
1 tsp dried mint leaves for garnish
2 slit green chili for garnish
MEHTOD -
1. In a bowl take ragi flour and add water to it. Whisk it well so that there are no lumps. Now in a pan heat some water with salt and pour this lump free ragi water. Cook it until the water has evaporated and it comes together as smooth mass. Allow it to cool at little.
2. Now, in another glass bowl take water, dissolve some salt in it and put in dollops of the above made ragi batter and place it in. Cover and let is ferment naturally for a day.
3. Next day you will see bubble forming meaning the fermentation is taking place. Now mash this fermented ragi in the water it is placed in and sieve it all. Now you have a smooth pouring liquid with fermented ragi.
4. In another bowl take Greek yogurt or thick curd, whisk it and pour it all in the ragi water bowl. Whisk it.
5. Now add chopped onions, chopped curry leaves, 1 tsp salt, black salt, roasted cumin powder and mix it all up.
6. Allow it to cool in refrigerator and serve chilled garnishing with dried mint leaves and slit green chili on the rim of the glass.
For visual recipe head to the link below of my YouTube channel and get the whole recipe visuals.
Note - Dried mint leaves are optional and you can even use fresh coriander leaves instead. Keep the consistency to your liking. I have kept mine on a thicker side. Thus, I have not mentioned the amount of water used. If visuals help, then check the full recipe of how to make ragi Ambali on my YouTube channel. Link below.
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| Ragi Ambali | Glutenfreewhisk |
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| Ragi Ambali Recipe | Glutenfreewhisk |
