Ragi Ambali | How to make Ragi Ambali

By Tanuja G  |  30th Nov 2015  |  
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  • Ragi Ambali, How to make Ragi Ambali
Ragi Ambaliby Tanuja G
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    1

    People

15

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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 is a popular aromatic and delicious dish. You can try making this amazing Ragi Ambali in your kitchen. This recipe requires few minutes for preparation and 10 minutes to cook. The Ragi Ambali by Tanuja G has detailed steps with pictures so you can easily learn how to cook Ragi Ambali at home without any difficulty. Ragi Ambali is enjoyed by everyone and can be served on special occasions. The flavours of the Ragi Ambali would satiate your taste buds. You must try making Ragi Ambali this weekend. Share your Ragi Ambali cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Tanuja G for inputs. In case you have any queries for Ragi Ambali you can comment on the recipe page to connect with the Tanuja G. You can also rate the Ragi Ambali and give feedback.

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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