Ragi Ambali
- traditional, fermented Summer Drink from Karnataka
Servings 4 to 5 glasses
Ingredients
- ¼ cup ragi flour
- around ⅓ cup water
- ¾ cup water for cooking
- 1½ cups water for fermentation
- around ½ cup curds
- salt to taste
- 1 tbsp chilli-ginger paste
- ½ cup chopped coriander leaves
- Chopped onions (optional)
Instructions
- Mix the ragi flour with water to make a smooth lump-free slurry.
- Heat ¾ cup water and bring it to a boil.
- Add the slurry and cook on low heat, stirring continuously until it thickens.
- Switch off the heat and allow it to cool completely.
- Shape into balls and place them in a clay pot with 1½ cupswater. Cover and allow it to ferment overnight.
- The next morning, mash the fermented ragi balls thoroughly in the same water until fully dissolved.
- Whisk the curds well and add it to the fermented ragi mixture. Curds add a lovely refreshing flavour to the ambali. Churn well.
- Now add salt, chilli-ginger paste, coriander leaves, and chopped onions if using.
- Serve chilled or at room temperature.