Ragi Nookalu Ambali – a nutrient-dense fermented drink made from ragi flour (finger millet flour), broken rice and yogurt. It is a gluten-free healthy probiotic drink well known in south India for its cooling and energy-boosting properties.
Ambali is fantastic for digestion and keeping you hydrated and energetic for a long time, especially on hot summer days. Ragi is termed poor man’s food due to its cost-effective and accessible ingredients and easy preparation.
Contrary to ragi ambali made with just flour, this version has a pronounced grainy texture from broken rice. The best part of this recipe is that the ragi flour combined with rice makes it more hearty and filling.
The fermentation process converts this basic millet recipe into a probiotic that is highly beneficial for gut health.
Ingredients
- To Ferment: Ragi flour and water.
- To Cook Porridge: Broken rice and water.
- To Serve: Yogurt, salt, water, onion, coriander leaves and green chilli.
See the recipe card for quantities.
Step by Step Instructions
Step 1: In a bowl, place ragi flour. Pour water gradually and whisk the flour well to form a smooth paste.
Step 2: Close the bowl and set it aside overnight for the ragi mixture to ferment.
Step 3: Next morning, wash broken rice under tap water and set it aside.
Step 4: In a saucepan or a pot bring it to a boil.
Step 5: Slowly add washed broken rice into boiling water while stirring to avoid lumps.
Step 6: Let it cook on medium heat for 10-12 minutes, stirring occasionally until rice cooks.
Step 7: Now reduce the heat to the lowest setting and slowly add the fermented ragi mixture while stirring continuously to avoid lumps.
Step 8: Cook for 5-7 minutes until the mixture thickens stirring regularly.
Step 9: Switch the heat off once the mixture reaches a porridge-like consistency. Let ambali cool completely.
Step 10: To serve, add half a cup of ambali to a container.
Step 11: Add yogurt, salt and water, and whisk until well combined.
Step 12: Pour the ambali into glasses, add chopped onion and coriander leaves.
Serve super healthy ragi nookalu ambali with green chilli for a spicy kick.
Check out ragi malt powder and ragi mudde recipes on the blog.
Substitutions and Variations
Cumin: A big pinch of roast cumin powder boosts the flavour of ambali.
Flaxmeal: Add a spoon of flaxmeal for added nutrients.
Black Pepper: If you want a bit of spice but prefer not to use green chili, you can add a pinch of black pepper powder instead.
Storage
Keep any leftover ambali combined with yogurt in an airtight container in the fridge and consume it within a day.
For meal prep, the best option is to store cooked ambali (ragi rice porridge) in an airtight container in the fridge for 6-7 days. When ready to serve, simply scoop out the required portion and mix it with yogurt, salt and water.
Tips and Tricks
Consistency: Adjust yogurt and water to get the desired consistency of ambali.
Chill: Refrigerate ambali in the fridge for a while and serve it cold.
Cool Ragi Mixture: Cool cooked ragi broken rice mixture completely before combining with yogurt. The yogurt might curdle if you add it to a hot mixture.
Cook Properly: Ensure the broken rice is well cooked before adding the fermented ragi mixture.
Stir Regularly: Cook the ambali over medium heat stirring regularly to prevent it from sticking to the base of the pot.
Earthen Pot: I used an earthen pot to enhance the flavor of ambali, but you can use any other pot or container.
Fermentation: The climate where you live can influence the fermentation process. In areas with extremely hot and humid conditions, fermentation happens quickly. Store the mixture in the fridge until you’re ready to prepare ambali to prevent over-fermentation.
Related
Looking for other Indian breakfast recipes like this? Try these:
More Breakfast Recipes
KEEP IN TOUCH
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Ragi Nookala Ambali (Fermented Millet Broken Rice Porridge)
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
To Ferment
- 180 gms (or) 1 Cup Ragi Flour (Finger Millet Flour)
- 1 Cup Water adjust to get a smooth paste
To Cook Ambali
- 55 gms (or) ¼ Cup Broken Rice
- 5 Cups Water
To Serve
- ½ Cup Yogurt
- Salt as required
- 1 Cup Water adjust to suit your desired consistency
Instructions
- In a bowl, place ragi flour. Pour water gradually and whisk the flour well to form a smooth paste.180 gms (or) 1 Cup Ragi Flour (Finger Millet Flour), 1 Cup Water
- Close the bowl and set it aside overnight for the ragi mixture to ferment.
- Next morning, wash broken rice under tap water and set it aside.55 gms (or) ¼ Cup Broken Rice
- In a saucepan or a pot bring it to a boil.5 Cups Water
- Slowly add washed broken rice into boiling water while stirring to avoid lumps.55 gms (or) ¼ Cup Broken Rice
- Let it cook on medium heat for 10-12 minutes, stirring occasionally until rice cooks.
- Now reduce the heat to the lowest setting and slowly add the fermented ragi mixture while stirring continuously to avoid lumps.
- Cook for 5-7 minutes until the mixture thickens stirring regularly.
- Switch the heat off once the ambali reaches a porridge-like consistency. Let it cool completely.
- To serve, add half a cup of ragi ambali to a container.
- Add yogurt, salt and water, and whisk until well combined.½ Cup Yogurt, Salt, 1 Cup Water
- Pour the ambali into glasses, add chopped onion and coriander leaves.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
