Rayalaseema Ragi Ambali (Fermented Millet Cooler)

Name: Rayalaseema Ragi Ambali (Fermented Millet Cooler)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 100 g ragi (finger millet) flour; 800 ml Water; 400 ml Buttermilk; 2 tbsp curd (yogurt); 1 small piece Ginger; 1 whole green chilli; 1 small Onion; 1 sprig Curry leaves; 0.75 tsp Salt

A cooling, mildly sour fermented finger millet gruel traditionally drunk in Rayalaseema during peak summer to beat the heat while working in the fields.

🇮🇳India· Andhra Pradesh

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 130 kcal

Ingredients

0 of 9 gathered

Servings

100 g ragi (finger millet) flour
800 ml Water — divided
400 ml Buttermilk — thin, sour
2 tbsp curd (yogurt) — for fermenting starter
1 small piece Ginger — grated
1 whole green chilli — finely chopped
1 small Onion — finely chopped (optional)
1 sprig Curry leaves — chopped
¾ tsp Salt — to taste

Equipment

•Heavy pot
•Earthen jar for fermenting

Nutrition

Per serving, approximate

Calories: 130 kcal
fat: 2 g
carbs: 22 g
fibre: 3 g
protein: 5 g
calories: 130 kcal

Instructions

1
Mix the ragi (finger millet) flour with 300 ml cold water. Stir until you have a smooth paste with no lumps.
2
Boil the remaining 500 ml water in a heavy pot. Slowly pour in the ragi paste while stirring constantly.
3
Cook on low heat for 8-10 minutes, stirring often, until it thickens into a smooth porridge. Let it cool completely.
4
Stir in the curd (yogurt) well and cover with a cloth. Leave in a warm spot overnight or for 10-12 hours until mildly sour.
5
The next day, whisk the fermented ragi porridge well to smooth out any lumps.
6
Stir in buttermilk until the drink is thin and easy to sip.
7
Add salt, grated ginger, chopped green chilli, chopped onion and curry leaves as you like. Mix well.
8
Chill briefly or serve at room temperature in tall glasses.

Chef's tips

Fermenting takes less time in hot weather. Check for a pleasant tang after 8 hours in warm climates, and only add buttermilk just before serving so it stays fresh.