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.