Ragi Nookala Ambali (Fermented Millet Broken Rice Porridge)

Ragi Nookalu Ambali - a nutrient-dense fermented drink made from ragi 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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, lunch

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: Glasses

Calories: 63kcal

Author: Geetha

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

Get Recipe Ingredients

Instructions

In a bowl, place 180 gms (or) 1 Cup Ragi Flour (Finger Millet Flour). Pour 1 Cup 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 55 gms (or) ¼ Cup Broken Riceunder tap water and set it aside.
55 gms (or) ¼ Cup Broken Rice
In a saucepan or a pot bring 5 Cups Water 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 ½ Cup Yogurt Salt and 1 Cup 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

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.

Nutrition