Ragi Ambali: Why Dr. Pal Loves This Traditional Drink

Source: @The_everyday_shef

Ingredients

* Ragi flour (finger millet): ¼ cup
* Water (for slurry): ⅓ cup
* Water (for cooking): ¾ cup
* Water (for fermentation): 1½ to 2 cups
* Curd (yogurt) or buttermilk: ½ cup (whisked)
* Salt: To taste
* Chili-ginger paste: 1 tbsp
* Fresh coriander leaves: ½ cup (chopped)
* Onions: Finely chopped (optional)

Step-by-Step Recipe

1. Make the Ragi Slurry

* Mix ¼ cup of ragi flour with ⅓ cup of water in a bowl until smooth and free of lumps.

2. Cook the Porridge

* Heat ¾ cup of water in a pan until it comes to a boil.
* Reduce the heat to low and slowly pour in the ragi slurry while stirring continuously.
* Cook on low heat, stirring constantly, until the mixture thickens into a glossy paste.
* Turn off the heat and let the mixture cool completely.

3. Ferment Overnight

* Once cooled, shape the ragi mixture into small balls.
* Place the balls into a clay pot (or a glass/steel container) filled with water.
* Cover the pot with a clean cloth or lid and let it ferment overnight (about 8 to 12 hours) in a warm spot.

4. Mix and Season

* The next morning, thoroughly mash the fermented ragi balls right into the water until completely dissolved.
* Add ½ cup of whisked curd or buttermilk to the mixture and churn well.
* Stir in the salt, chili-ginger paste, chopped coriander leaves, and chopped onions (if using).

5. Serve

* Serve chilled or at room temperature as a refreshing, gut-friendly morning or midday drink
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