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Salted Ragi Ambli | Ragi Ganji Recipe

Salted Ragi Ambli is a nutritious healthy breakfast drink made with Finger millet flour , water and buttermilk ,further taste is enhanced by tempering.
Course Beverage, Breakfast, Drinks
Cuisine Indian, Karnataka, South India
Keyword Beverages, Breakfast_Ideas, Diet, gulten free, Healthy, Instant Breakfast, South Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 110kcal
Author Muktha H S


  • cup Ragi flour / finger millet flour ,sieved
  • 3 ½ cups water
  • 1 cup Curds , homemade , whisked
  • ½ teaspoon Salt or as required
  • ½ teaspoon Methi Seeds powder , optional
  • 1 teaspoon Coriander leaves , chopped

For Tempering

  • 1 ½ teaspoon Coconut Oil or any cooking oil
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Jeera seeds / Cumin Seeds
  • 1 sprig Curry leaves , chopped
  • 1 teaspoon Green chillies finely chopped , optional
  • ½ teaspoon Ginger , grated
  • ¼ teaspoon Asafoetida / Hing


  • 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 ½ cup curds and ½ 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 ½ 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 ½ teaspoon of methi seeds powder and 1 teaspoon of chopped coriander leaves.
  • Stir well and serve immediately.



  • 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.


Calories: 110kcal