Summer Recipe: Mayuri's Ragi Ambali

Folks in rural South India, especially Karnataka and Andhra Pradesh, have their selection of summer drinks so they stay cool and energised through scorching summers.

Could a humble grain-based drink be the secret to better digestion and sustained energy? And what if you could make it at home in just a few minutes?

Ragi Ambali easily fits the bill. Traditional. Nourishing. A drink that's as refreshing as it is wholesome.

K Mayuri shares her recipe with Pratibha Kumari Singh and promises: "After drinking Ragi Ambali, you won't feel hungry for about one or two hours."

It's incredibly easy to prepare and requires just two main ingredients: Ragi powder and yoghurt.

Ragi Ambali

Serves: 1

Ingredients

• 3 tbsp ragi powder
• ½ cup yoghurt or 1 cup buttermilk
• Salt to taste, about ½ tsp
• 1 small onion, chopped, optional
• ½ green chilly, chopped, optional
• Handful fresh green dhania or coriander leaves or cilantro, chopped, optional
• Water

Method

• In a bowl, add the ragi flour and a little water.
  Whisk well to avoid lumps.
  Keep aside
• Bring 1 cup water to a boil in a saucepan over medium heat and add the ragi mixture to it.
  Cook over low heat, stirring continuously, until it thickens and becomes glossy, about 7-8 minutes.
  Take off heat and cool.
  Once cooled, add the yoghurt and whisk to get a smooth, drinkable consistency.
  Now add the salt and optional ingredients like onion, chilly and green coriander.
• Chill and serve cold

Editor's Note: Stir continuously while cooking to avoid lumps.
You can ferment the cooked ragi overnight as it is said provide extra gut benefits.
Adjust thickness by adding water or buttermilk.

• REDIFF FOOD