|1.||Ragi flour / finger millet flour / flour of nachni, mundal, kezhvaragu or ragulu 2 tablespoons|
|2.||Water 1 cup|
|3.||Roasted jeera powder 1/4 teaspoon|
|4.||Curd / yogurt or buttermilk about 1/2 cup|
|5.||Salt to taste|
ragi flour with 1/4-cup of water.
Add remining water and salt. Mix.
the ragi mixture, while stirring
and bring it to boil.
Set the flame to low.
Boil for 3-4 minutes.
The cooked ragi mixture will have a shiny surface layer.
Add salt and jeera powder. Mix.
Switch-off the stove. Keep aside to cool.
Mix the mixture frequently, when it is cooling, to prevent a dry layer forming on the surface.
Initially, the mixture will be thin, as shown in the photo.
If the mixture is very thick, grind it with curd or buttermilk. Skip Step 3.
the curd and add to the ragi mixture. Mix.
Ragi ambli / porridge is ready.
|1.||To prevent the ragi ambli or porridge becoming sour, add the curd after the ragi mixture cools down completely.|
|2.||If you wish to cool the ambli fast, keep the utensil with boiled ragi mixture in a utensil containing cold water.|
you plan to eat or drink the ragi ambli in the
Follow Steps 1-2 the previous night. Follow Step 3, the next day early morning.
Follow Step 1 in the previous night. Follow Steps 2-3, the next day early morning.
|4.||You can also eat or drink ragi ambli without adding curd or buttermilk, but the ambli or porridge will be less tasty.|