Ragi Ambli/ Ragi Porridge/ Finger millet porridge
Ragi/Finger millet is rich in Calcium and Protein. It has a good amount of Iron and other minerals. Sprouted Ragi powder is very good for babies, which can be given in the form of porridge. In India , especially in south ragi is widely cooked in various forms like ragi mudde, koozhu, malt, roti, idly/dosa etc. I l am a big fan of that roadside ragi koozh which they store in a mud pot. Pickles and vadams are served as side dish for that. It has a perfect balance of salt and sourness which tastes heavenly.
This recipe Ragi Ambli is also similar to koozh. Since shallots are used it is very useful to keep your body cool during summers. Learn how to make this Ragi Ambli which is is very famous in Karnataka. This helps to keep your body cool during summer.
- 2 tbsp Ragi
- 2 cups water
- 1/4 cup sour curd
- 5 Shallots
- Coriander leaves
- 1 pinch Hing
Add ragi to 1/2 cup of water and mix it well without lumps.
Take remaining 1.5 cups of water and bring it to boil.
Now add the mixed ragi batter, keeping in low flame. Keep stirring for about 5 mins. Switch off and let it cool. (I kept it overnight so that it becomes a bit sour. You can store it in fridge for upto 3 days and make Ragi Ambli whenever u want)
Add curd to it and whisk well.
Add chopped onions, coriander leaves, salt, water and hing. Mix well.
Serve this tasty and healthy Ragi Ambli with onions and pickles.