Ragi Ambali | How to make Ragi Ambali

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ByTanuja G
Created on 30th Nov 2015
  • Ragi Ambali, How to make Ragi Ambali
Ragi Ambaliby Tanuja G
  • Ragi Ambali | How to make Ragi Ambali (6 likes)

  • 0 reviews
    Rate It!
  • By Tanuja G
    Created on 30th Nov 2015

About Ragi Ambali

Ragulu or taidalu are finger millets and widely used in Telangana region. One of the dishes that is prepared from this millets is a drink known as ambali. This is known to the rest of the world as Ragi malt. This is a coolant that quenches one's thirst very quickly. It also controls the nasty stomach cramps, helps in reducing one's bloating problems. Moreover, it is quite nutritious and keeps digestive system clean. Not to mention, one of the best drinks that one can have while dieting. And the most easy one to prepare. Takes 7-10 mins to prepare.

Ragi Ambali, a succulent delicacy which is famous all over the world. Ragi Ambali is one dish which makes its accompaniments tastier. With the overflow of flavours, Ragi Ambali has always been everyone's favourite. This recipe by Tanuja G is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Ragi Ambali, just the perfect situation when you realise that you need to know how to make the perfect Ragi Ambali. So, at that time you can try out this delicious recipe by Tanuja G. The recipe of Ragi Ambaliis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Ragi Ambali is 10 minute. This recipe of Ragi Ambali is perfect to serve 1. Ragi Ambali is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time0mins
  • Cook Time10mins
  • Serves1People
Ragi Ambali

Ingredients to make Ragi Ambali

  • Ragi flour - 2 tbsp
  • Water - 1.5 cups

How to make Ragi Ambali

  1. Take half a cup of water and add ragi flour to this. Mix it well. Ensure there are no lumps in it.
  2. Heat water in a deep pan. Let it come to a rolling boil. Lower the flame and add this diluted ragi flour to the pan.
  3. Let simmer for 5-7 more minutes. Switch off the flame.
  4. The right consistency would be when this would get reduced to a cup. We need not be particular about the consistency. But, it has to be neither too thin like water nor too thick like a porridge.
My Tip: Can be had hot or cold, based on one's taste. Table salt, rock salt can be added to enhance the taste, though I personally like it without any other additives. To make a little more rich, diced fruits, sprouts etc can be added and had as a soup. Additives are all optional. Using a deep pan is a must as this ambali tends to overflow even while simmering.

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