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
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About Ragi Ambali Recipe

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

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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