Traditional Ragi Ambali recipe

 

Ragi Ambali: Nature's Summer Cooler

This traditional South Indian fermented porridge made from finger millet (ragi) is the ultimate summer refresher - packed with probiotics, cooling properties, and sustained energy for hot days.

Prep Time

5 mins (plus 8-12 hrs fermentation)

Cook Time

15 mins

Servings

4 people

Ingredients

Main Ingredients:

• 1 cup ragi (finger millet) flour
• 4 cups water (divided use)
• 1/2 tsp salt
• 1/4 cup buttermilk (for fermentation)

For Tempering (Optional):

• 1 tsp coconut oil
• 1/2 tsp mustard seeds
• 1 green chili, slit
• 1 sprig curry leaves
• 1 tbsp grated coconut (fresh or dried)

Summer Serving Suggestions:

• Crushed ice cubes
• Cucumber slices
• Fresh coconut water
• Mint leaves

Instructions

Step 1: Prepare the Ragi Mix

1. In a bowl, mix ragi flour with 1 cup cold water to form smooth paste.
2. Ensure no lumps remain - whisk vigorously or blend.
3. Add buttermilk and mix well (this starts fermentation).

Step 2: Ferment Overnight

1. Cover with muslin cloth and leave at room temperature for 8-12 hrs.
2. In summer, 8 hrs is usually sufficient (longer in cooler climates).
3. Mixture will become slightly frothy with pleasant sour aroma.

Step 3: Cook the Porridge

1. Boil 3 cups water in heavy-bottomed pan.
2. Slowly add fermented ragi mix while stirring continuously.
3. Add salt and reduce heat to low.
4. Cook for 10-12 mins, stirring frequently until thick but pourable.

Step 4: Tempering (Optional)

1. Heat coconut oil in small pan.
2. Add mustard seeds, let splutter.
3. Add green chili and curry leaves, sauté 30 secs.
4. Pour over prepared ambali and mix well.

Step 5: Summer Serving Style

1. Allow to cool to room temperature.
2. Pour into glasses with ice cubes.
3. Garnish with cucumber slices, mint and grated coconut.
4. For extra cooling, mix with equal parts coconut water.

Pro Tips

• Fermentation Hack: Add pinch of sugar to speed up fermentation in AC rooms.
• Consistency: Should be like thin pancake batter - adjust water as needed.
• No Buttermilk? Use 1 tbsp yogurt mixed with 3 tbsp water as starter.
• Summer Boost: Add 1 tsp ginger juice for digestive benefits.
• Sweet Version: Replace salt with jaggery for dessert-style ambali.

Fascinating Facts

1. Ancient Cooling Food

Farmers in Karnataka have consumed this for centuries to prevent heat strokes during summer fieldwork.

2. Natural Probiotic

The fermentation creates beneficial bacteria that improve gut health - especially helpful in summer digestive issues.

3. NASA-Approved Superfood

Ragi is recognized by NASA as perfect space food due to its high calcium and amino acid content.

4. Sustainable Crop

Ragi requires 80% less water than rice - making it ideal for summer cultivation in drought-prone areas.

5. Blood Cooler

Ayurvedic texts recommend ambali to balance pitta dosha during hot months.

6. Olympic Secret

Indian athletes at 1936 Berlin Olympics reportedly used ragi ambali for sustained energy.

7. Zero-Waste Dish

Traditionally made in earthen pots that naturally regulate temperature and add minerals.

Ragi Ambali - where ancient wisdom meets modern nutrition in a glass of summer wellness!