Ragi Ambali - INDIAN PROBIOTIC HEALTHY SUMMER DRINK Recipe| रागी अंबली | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Mix the ragi flour with 1 cup of water, whisking until completely lump-free.
2. Bring 3 cups of hot water to a rolling boil in a kadhai. Lower the flame, slowly pour in the slurry while stirring, then cook on medium, stirring, until thickened.
3. Cook the thickened mixture for 6–7 minutes, then turn the flame to the lowest, cover and steam for 3–4 minutes. Switch off and let it cool completely.
4. Drop portions of the cooled ragi mixture by hand into 5 cups of water in a clay pot, cover and ferment for 8–10 hours, until bubbles form and it smells mildly tangy.
5. Mash the ragi pieces into the water with clean hands until they break down.
6. Add the curd and whisk or mathani until smooth and well combined.
7. Finely chop the green chillies, ginger, curry leaves and coriander in a chopper, then add to the ambali with salt. Mix, taste and adjust salt.
8. Let it rest for a few minutes before serving.

Summarized from Your Food Lab's video. Watch it for the details.

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