Ragi ambli (finger millet drink)
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A thin, cooling porridge of finger millet flour cooked in water and mixed with buttermilk, salt and onion, drunk in the summer heat.
Region: Karnataka (rural south Karnataka)Occasion: Summer mornings and field workTime: 20 minServes: 2Vegetarian
Ingredients
- 3 tbsp ragi (finger millet) flour
- 2 cups water
- 1 cup buttermilk
- Salt to taste
- 1 small onion, finely chopped (optional)
- 1 green chilli, finely chopped (optional)
- A few curry leaves and coriander leaves
Method
- Mix the ragi flour with ½ cup of water to a smooth paste.
- Boil the remaining water, add the paste and cook on low heat, stirring, for 5–7 minutes until it thickens and turns glossy.
- Cool completely.
- Whisk in the buttermilk and salt to make a drinkable consistency.
- Add onion, green chilli and the leaves, and drink cool.
History
Ragi has been the main grain of rural southern Karnataka for centuries. Thin ragi drinks called ambli or ganji are the farm workers’ traditional way of beating the heat.
Significance
It is filling and cooling and rich in calcium and fibre. Finger millet is one of the nutri-cereals promoted by the Government of India.