Ragi Ambli Recipe
Ragi Ambli (also called ragi kanji, ragi ganji) is a traditional South Indian beverage made from finger millet flour (ragi flour) and buttermilk. Make it using my easy recipe.
You may like some more ragi recipes: Ragi Idli, Ragi Soup, Ragi Semiya Upma, and Ragi Banana Pancakes.
About Ragi Ambli
Ragi Ambli (Ragi Kanji, Ragi Ganji) is a savory drink popular in southern India, especially in Karnataka. I came across it during our stay in Bangalore.
It is a traditional beverage made from finger millet (ragi) flour and buttermilk. Because of its cooling properties, it is popularly made during hot summer months. I often make it along with our Indian-style meals. A glass of chilled ragi ambli is very refreshing and soothes the stomach.
Ragi Ambali is rich in fiber, protein, and essential minerals. It is also a good source of calcium and iron.
Ingredients
Ragi Flour (Finger Millet Flour) is the star ingredient of this ragi ambli recipe. It is available as ragi flour or sprouted ragi flour. I used sprouted ragi flour as it is more nutritious than regular ragi flour. It is easily available in Indian grocery stores or on Amazon.
Buttermilk – The cooked ragi flour is mixed with buttermilk (chaas) to make this refreshing drink. You can make buttermilk by mixing plain yogurt with water.
Others – You will also need salt, roasted cumin powder, asafetida (hing), curry leaves, onions, and cilantro (fresh coriander leaves).
Skip adding hing for a gluten-free version.
How To Make Ragi Kanji
Heat 2 and ½ cups of water in a pan over medium-high heat.
Mix 4 tablespoon ragi flour in the remaining ½ cup of water to make a lump-free mixture.
Once the water comes to a rolling boil, slowly add the ragi mixture to the pan.
Cook for 2-3 minutes, stirring continuously.
Remove the pan from the heat and let this mixture cool completely.
Transfer buttermilk to a large bowl.
Add the cooled ragi mixture to the buttermilk and whisk until combined.
Add the following ingredients and mix well.
- 1 teaspoon salt
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon asafetida
- 2 tablespoon chopped onions
- 10-12 curry leaves
Chill for a few hours. Garnish with 1 teaspoon chopped cilantro and serve chilled. Stir well before serving, as the ragi tends to settle down as the drink rests.
Pro Tips By Neha
To make it tastier, temper it with curry leaves and mustard seeds in oil.
Ensure there are no lumps in the ragi mixture. Stir continuously while cooking it.
Cool the ragi mixture completely before adding it to the buttermilk; otherwise, the buttermilk might curdle.
Adjust the green chillies to fit your taste.
Storage Suggestions
I prefer making it fresh, as it tastes best that way, but you can also prepare the ragi base (cooked ragi + water) and store it in the fridge for 2 days in an airtight container. When ready to serve, mix it with buttermilk and serve.
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Ragi Ambli Recipe
Ingredients
- 4 tablespoons ragi flour
- 3 cups water (divided)
- 5 cups buttermilk (chaas)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon asafetida (hing) (skip for a gluten-free recipe)
- 10-12 curry leaves
- 2 tablespoons chopped onions
- 1 teaspoon chopped cilantro (fresh coriander leaves)
Instructions
- Heat 2 and ½ cups of water in a pan over medium-high heat.
- Meanwhile, mix ragi flour in the remaining ½ cup of water to make a lump-free mixture.
- Once the water comes to a rolling boil, slowly add the ragi mixture to the boiling water.
- Cook for 2-3 minutes, stirring continuously.
- Remove the pan from heat and let this mixture cool completely.
- Transfer buttermilk to a bowl.
- Slowly add the cooled ragi mixture to the buttermilk and whisk nicely.
- Add salt, cumin powder, hing, onions, and curry leaves and mix well.
- Chill for a few hours before serving. Garnish with fresh coriander.
- Stir well before serving as the ragi tends to settle down as the drink rests.
This recipe is wonderful. It’s amazing how much can be made with such a small amount of ragi flour.
I can’t find the recipe for ragi malt – the sweet version you speak of above. The link you give just returns to the top of this page.
Would love to know a bit more about the ragi malt variation.
Thank you!
Helen
Hey Helen, I am glad you liked the recipe. The Ragi Malt recipe had to be deleted for some reason. I will upload it again soon.
Yes I made it several time. Taste excellent!
I tried with a small batch today and turned out great. Both my kids who are fussy eaters, finished their drink in 10 seconds.
Thank you for the recipe. Can you please let me know if I can make Kanji and keep it in the fridge?
If so, for how long can that be kept?
Hi, good to hear this. Yes, you can store it for 2-3 days in the refrigerator.