Karnataka

Ragi ambli

Name: Ragi ambli
Total time: 20 min
Yield: 3 servings
Cuisine: Karnataka and Andhra
Ingredients: 1/4 cup ragi flour (finger millet flour); 1 2/3 cups water; 1 1/4 cups buttermilk; 1/2 tsp salt; 1 tbsp finely chopped onion; 1/2 finely chopped green chilli; a few torn curry leaves; a little chopped coriander leaves (cilantro)

Ragi cooked thin, cooled and stirred into buttermilk. The farmer's lunch in a lota.

20 minTime

4 gProtein each

mildSpice

The farmer's drink2 chapters · 1 min read

Make it your way

Grandma's wayRagi, buttermilk, onion and chilli.

The original

87kcalsame

4 gproteinsame

2 gfibresame

20minutessame

Classic ragi ambli.

Per serving, worked out from the ingredient table.

Ingredients

Ragi flour (finger millet flour)¼ cup

Water1⅔ cups

Buttermilk1¼ cups

Salt½ tsp

Onion1 tbsp, finely chopped

Green chilli½, finely chopped

Curry leavesa few, torn

Coriander leaves (cilantro)a little, chopped

Method

4 steps

1Whisk ragi flour into 1 cup cold water until smooth.
2Bring the remaining water to a boil, pour in the slurry and cook, stirring, until thick and glossy.
3Cool completely. Optionally rest overnight to ferment lightly.
4Whisk in buttermilk, salt, onion, chilli, curry leaves and coriander.

Serve it like this

Pour into glasses just before serving, nicely chilled or piping hot, whichever it's meant to be.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Ragi ambli

Ragi cooked thin, cooled and stirred into buttermilk. The farmer's lunch in a lota.

20 minTime

4 gProtein each

mildSpice

The farmer's drink2 chapters · 1 min read

Make it your way

Grandma's wayRagi, buttermilk, onion and chilli.

The original

87kcalsame

4 gproteinsame

2 gfibresame

20minutessame

Classic ragi ambli.

Per serving, worked out from the ingredient table.

Ingredients

Ragi flour (finger millet flour)¼ cup

Water1⅔ cups

Buttermilk1¼ cups

Salt½ tsp

Onion1 tbsp, finely chopped

Green chilli½, finely chopped

Curry leavesa few, torn

Coriander leaves (cilantro)a little, chopped

Method

4 steps

1Whisk ragi flour into 1 cup cold water until smooth.
2Bring the remaining water to a boil, pour in the slurry and cook, stirring, until thick and glossy.
3Cool completely. Optionally rest overnight to ferment lightly.
4Whisk in buttermilk, salt, onion, chilli, curry leaves and coriander.

Serve it like this

Pour into glasses just before serving, nicely chilled or piping hot, whichever it's meant to be.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ragi ambli

Make it your way

Ingredients

Method

Ragi ambli

Make it your way

Ingredients

Method

Make it a meal