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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28 Comments

  1. Fermentation happens faster at room temperature (18–24°C) because microbes are more active. Refrigeration slows fermentation significantly but doesn’t stop it completely. For most home ferments, ferment at room temperature until the desired taste is reached, then refrigerate to slow the process and preserve flavour.

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