Ragi Ambli Recipe | Ragi Ambli Benefits | Healthy Ragi Malt
When we talk about Ragi Malt or Ragi Ambli these are two variants i.e. salted – Ragi Ambli and sweet – Ragi Malt. This is finger millet porridge in English, ragi ambli is generally is a Kannada word, in Tamil, it’s called ragi ganji/kanji. This drink can be found in streets of towns like Salem, Coimbatore nowadays I find vendors selling in Bangalore on the ring road. People have it with breakfast or lunch as it suits them. When I was doing a permaculture workshop in Hyderabad, we used to have the sweet version every morning before we start our day as it is very light on the gut and very easy to digest.
It’s a very nutritious drink, it has various health benefits as it is rich in protein and packed with amino acids like Eleusinian, tryptophan, cysteine, methionine, which are not commonly found in other grains, which helps as a natural relaxant. Studies also have shown that if one consumes ragi on daily basis it helps in dealing with conditions like insomnia, anxiety, and depression and people having regular migraine attacks. Source https://www.gympik.com/
Ragi/Finger Millet/Nachni is the only cereal that has such high content of calcium other cereal does not come anywhere near ragi cereal. So now you know why all children when they are young are recommended to add ragi in their diet so that it helps in strong bones and teeth during their growing stage itself. If you are looking at weight loss, ragi i.e. finger millet is a very good option to replace rice and wheat as it fills your stomach and also aids in removing excess water content in the body.
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In the ragi ambli recipe buttermilk and some spices, chopped onion curry leaves, and fresh coriander leaves are used to make ragi ambli flavourful.
Ragi Ambli Recipe Card
To Make Ragi Slurry
- 4 Tbsp Sprouted Ragi Powder
- 1 Cup Water
Other Ingredients for Ragi Ambli:
- 2 Tbsp Oil
- 1 Tbsp Jeera/Cumin
- 1 Tsp Mustard
- 1/2 Tsp Finely Chopped Ginger
- 1 Tsp Curry Leaves
- 3/4 tsp Finely Chopped Green Chilies
- 2 Cups Water
- 1 Pinch Asafoetida
- 1 Cup Finely Diced Onions
- 1/2 Cup Chopped Fresh Coriander
- 1/4 Cup Diced Pudina
- 1 Cup Buttermilk – 1 Cup
- Salt to Taste
Make the ragi slurry by mixing the ragi flour, water together and keep it aside for later use.
In a deep pan take 2 tbsp oil and heat it, add mustard and jeera/cumin to the oil and let the mustard splutter.
Now add diced ginger, green chilies, and curry leaves sauté them for a minute or two.
Add 2 cups of water to the pan and let it come to a boil, now add the slurry and mix it properly to see that it does not form lumps. Add salt and asafoetida to the water and mix it thoroughly.
The Slurry should thicken before you remove it from heat. Once the slurry is thick enough but having running consistency bring it down from the heat and let it cool.
Once ragi ambli is cool add the finely diced onions, chopped pudina, and buttermilk to it mix it nicely.
Serve with pickle or fried chili, it gives a very nice taste. This is how people have it as snack and food on the roadside
- Please add buttermilk after the finger millet/ragi slurry has come to room temperature.
- One can add more chillies or fewer chillies as per their capacity to resist heat.
- The above serving quantity mentioned in the recipe card is one cup measurement which will come for three people.
More ragi/finger millet recipes Ragi Malt | Finger Millet Porridge | Ragi Java Recipe | Weight Loss
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