Ragi Ambli (Simple Method)
Author: Jayalekshmy Velswamy
Prep time:
Cook time:
Total time:
Serves: 2 cups
- Sprouted ragi flour or normal ragi flour - 2 tbsp
- Water -1.5 cup
- Buttermilk - 1.5 cup
- Dried cumin powder – ¼ tsp
- Asafoetida - a pinch
- Chopped small onion (shallots) - a few
- Curry leaves – handful
- Coriander leaf - for garnishing
- Salt - to taste
- Mix ragi flour with ¼ cup water in a pan without forming any lumps
- Add remaining water and salt to this
- Heat on low flame by stirring it continuously
- After 10 min once its cooked completely , switch off the flame
- Let it cool completely
- Take buttermilk in another vessel and add cumin powder, asafoetida, curry leaves and mix
- Now slowly add the cooled ragi mixture to buttermilk and whisk it nicely
- Add chopped shallots to this and mix well
- Chill it half an hour in refrigerator or let it be in room temperature in an earthen pot, if you have one ;-)
- Garnish with coriander leaves and serve
Recipe by Bumps n Baby at https://bumpsnbaby.com/ragi-ambli-ragi-koozh/
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