Ragi Ambli (Ragi Kanji, Ragi Ganji)

3.75 from 4 votes

Ragi Ambli is a traditional South Indian beverage made from finger millet (ragi) flour and buttermilk. Make it using my easy recipe.

You may like some more ragi recipes: Ragi Idli, Ragi Mudde, Ragi Semiya Upma, and Ragi Banana Pancakes.

Ragi ambli served in a glass.
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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 popular in summer. I often make it along with our Indian-style meals. A glass of chilled ragi ambli is very refreshing and soothes the stomach.

Ragi Ambli is rich in fiber, protein, and essential minerals. It is also a good source of calcium and iron.

There is a sweet version of this ragi drink called ragi malt. Do try that as well.

Ingredients

Ragi Flour (Finger Millet Flour) is the star ingredient of this recipe. I used sprouted 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.

Water heating in a pan.

Mix 4 tablespoon ragi flour in the remaining ½ cup of water to make a lump-free mixture.

Ragi flour mixed with water.

Slowly add the ragi mixture to the pan once the water comes to a rolling boil.

Ragi mixture added to the boiling water.

Cook for 2-3 minutes, stirring continuously.

Cooked ragi mixture.

Remove the pan from heat and let this mixture cool completely.

Transfer buttermilk to a large bowl.

Buttermilk added to a bowl.

Add the cooled ragi mixture to the buttermilk and whisk nicely.

Ragi mixture added to the bowl.

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
Salt, cumin powder, asafetida, onion and curry leaves added to the bowl.

Chill for a few hours. Garnish with 1 teaspoon chopped cilantro and serve chilled.

Ready Ragi ambli.

Pro Tips By Neha

To make it tastier, temper it with curry leaves and mustard seeds in oil.

I like to make it fresh, as it tastes best that way, but if you have leftovers, you can store them in the refrigerator for a day.

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 chilies to fit your taste.

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Ragi Ambli is a traditional South Indian beverage made from finger millet (ragi) flour and buttermilk. Make it using my easy recipe (vegetarian).
3.75 from 4 votes

Ragi Ambli Recipe (Ragi Kanji, Ragi Ganji)

Ragi Ambli is a traditional South Indian beverage made from finger millet (ragi) flour and buttermilk. Make it using my easy recipe.
Prep: 5 minutes
Cook: 20 minutes
Cooling Time: 20 minutes
Total: 45 minutes
Servings: 4 people

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)
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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.

Notes

You can make buttermilk at home by mixing 1 and ½ cups of plain yogurt with 3 and ½ cups of water.

Nutrition

Calories: 153kcal, Carbohydrates: 17g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 173mg, Potassium: 195mg, Sugar: 6g, Vitamin A: 245IU, Vitamin C: 26.3mg, Calcium: 149mg, Iron: 0.6mg
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3.75 from 4 votes (3 ratings without comment)

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Recipe Rating




3 Comments

  1. 5 stars
    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?