Salted Ragi Ambli | Ragi Ganji recipe with step by step photos and short video. Ragi ambli is a kannada word which means finger millet porridge. This is a nutritious and healthy drink made using Ragi which can be consumed for breakfast. Ragi ganji is a nutritious drink light on stomach and easy to digest.
There are 2 variants of Ragi Ambli or ragi ganji , sweet and salt version. For salted version buttermilk is used where as for sweet version , milk and jaggery are used to make ragi ambli . As it keeps the body cool , it is one of the simplest and easiest breakfast that can be consumed during summer season. With the onset of summer , here comes nutritious and healthy recipe for the season. Also when it comes to weight loss , adding this super grain in your diet can be very beneficial .
Finger millets / Nachni / Ragi is one of the most nutritious cereal. Ragi is very rich in calcium, in fact, no other cereal is even near to ragi with respect to calcium content. Regular consumption of finger millet is good for bone health and keeps diseases such as osteoporosis at bay and could reduce risk of fracture. It is also rich in fiber and has lower glycemic response , hence helps in controlling blood sugar levels. It also battles anaemia, reduces the risk of stroke, boosts lactation, increases bone strength, helps in digestion, reduces cholesterol and makes excellent food for baby . Ragi is also gluten free and hence good for people who are allergic to gluten.
This super grain has umpteen benefits when comes to health , so if you are new to this cereal , start adding to your diet. Also if you are suffering from sleep disorders and mood swings , this super grain helps you to overcome this. Ragi contains essential amino acid known as Tryptophan , which goes into making serotonin .
What is Serotonin ? This a chemical in the brain that can affect mood and sleep. Eating foods that contain the essential amino acid tryptophan can help the body to produce more serotonin. Tryptophan, which goes into making serotonin, is commonly found in foods that contains protein and humble ragi falls into this category. Hence its called a super food as this tiny grains is no less than a wonder grain.
Few regular ragi recipes at home are Raggi Mudde ( Ragi Balls ) , Ragi Roti , Ragi Idli , Ragi Dosa , Ragi Soup and Ragi Rave Roti , would update these recipes soon !
RECIPE CARD FOR SALTED RAGI AMBLI | RAGI GANJI
Salted Ragi Ambli | Ragi Ganji Recipe
Ingredients
- 1/3 cup Ragi flour / finger millet flour ,sieved
- 3 1/2 cups water
- 1 cup Curds , homemade , whisked
- 1/2 tsp Salt or as required
- 1/2 tsp Methi Seeds powder , optional
- 1 tsp Coriander leaves , chopped
For Tempering
- 1 1/2 tsp Coconut Oil or any cooking oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Jeera seeds / Cumin Seeds
- 1 sprig Curry leaves , chopped
- 1 Tsp Green chillies finely chopped , optional
- 1/2 Tsp Ginger , grated
- 1/4 Tsp Asafoetida / Hing
Instructions
- In a pan , dry roast ragi flour on medium heat for about 6-8 minutes or till steam starts to escape from flour. Turn off stove and set aside
- Add 3 cups of water to a pan, let it comes to just luke warm, refer notes
- Keeping on low heat , add rosted ragi flour gently to luke warm water , stirring continuously such that no lumps are formed.
- Now turn flame to medium heat , stir once in between and bring it to boil.
- When ragi ambli starts to boil , stir with a spatula .
- Once after it comes to boil , on medium heat , it takes around 5-6 minutes further to thicken.
- Add salt to taste , mix well and continue to cook for 1-2 minutes , it thickens further.
- Turn off the stove, remove the pan from the stove and allow it to cool.
- Transfer prepared Ragi Ambli to a deep pot / vessel , add 1 cup of homemade curds .Slightly sour curd , tastes good in this recipe. If using store brought curds (set curd) then add 1/2 cup curds and 1/2 cup water to dilute curds. Alternatively , you can also add buttermilk , refer notes.
- Whisk well , if it is thick you can add either water or curds . I added 1/2 cup water and whisked well again.
- In a tempering pan , heat oil , add mustard seeds, jeera seeds , green chillies and curry leaves.
- Turn off the stove, add grated ginger and hing . I add this after turning off the stove because , I didnt wanted asafoetida/hing to get burn.
- Pour tempering on prepared ragi ambli .
- Add 1/2 tsp of methi seeds powder and 1 Tsp of chopped coriander leaves.
- Stir well and serve immediately.
Video
Notes
- Mixing roasted flour to luke warm water is very important , if water is hot then it may form lumps. Make sure temperature of roasted flour and water is almost same.
- Avoid using Stainless steel pan/ vesseles for cooking ragi as it easily scorch from bottom .You can use either non stick pan , anodized pan , iron , indolium, aluminium or clay.
- Homemade curds has high amount of water content when compared to store brought set curds. Depending on the thickness of ragi porridge , you can add more water or butter milk .
- If you keep ragi ambli for long , It will thin out , hence serve immediately.
Step by Step Directions to make Salted Ragi Ambli
In a pan , dry roast ragi flour on medium heat for about 6-8 minutes or till steam starts to escape from flour. Turn off stove and set aside.
Add 3 cups of water to a pan, let it comes to just luke warm, refer notes .
Keeping on low heat , add rosted ragi flour gently to luke warm water , stirring continuously such that no lumps are formed.
Now turn flame to medium heat , stir once in between and bring it to boil.
When ragi ambli starts to boil , stir with a spatula .
Once after it comes to boil , on medium heat , it takes around 4 -5 minutes further to thicken.
Add salt to taste and mix well .
Continue to cook for 1-2 minutes , it thickens further.
Turn off the stove, remove the pan from the stove and allow it to cool.
Transfer prepared Ragi Ambli to a deep pot / vessel , add 1 cup of homemade curds . Slightly sour curd , tastes good in this recipe. If using store brought curds (set curd) then add 1/2 cup curds and 1/2 cup water to dilute curds. Alternatively , you can also add buttermilk , refer notes.
Whisk well .
If it is thick you can add either water or buttermilk . I added 1/2 cup water and whisked well again.
In a tempering pan , heat oil , add mustard seeds, jeera seeds , green chillies and curry leaves.
Turn off the stove, add grated ginger and hing . I add this after turning off the stove because , I didnt wanted asafoetida/hing to get burn.
Pour tempering on prepared ragi ambli .
Add 1/2 tsp of methi seeds powder and 1 Tsp of chopped coriander leaves.
Stir well and serve immediately.
Thank u for sharing this wonderful recipe Mukta…. I made it many times and it has became my comfort food nowadays…it’s easy to make no lengthy process and healthy too…I highly recommend this one to try out…Thanks again 😊
Thanks Dipali , I’m glad you liked this 😄 Try many more recipes and update me 😉😉😉