Sprouted Finger Millet (Ragi) Flour

 4 Tbsp

 Butter Milk

 4 Cups

 Cumin Powder

 1/2 tsp

 Chopped Coriander Leaves 

 For Garnish

 Chopped Onions

 2 Tbsp

 Natural Culinary Salt 

 To Taste
  • Mix the Sprouted Ragi Flour in 1/2 cup of water to a smooth consistency without any lumps.
  • Heat another 2.5 cups of water to a boil and slowly add the ragi mixture and stir constantly for 3-4 minutes until the ragi is cooked. Remove from the heat and allow it to cool.
  • Once the mixture is cool, add it to the buttermilk, along with lightly roasted cumin powder, and salt. Whisk well (can also add it to a mixer or blender for a smooth consistency).
  • Garnish with chopped onions and coriander leaves.
  • Allow the Ambali to cool/chill. It can also be stored in a traditional clay pot.

Ragi Ambali since it is mixed with buttermilk will ferment over time, making it highly nutritious. Sprouted Ragi is used to further enhance the nutrient profile and also make the nutrients easy for the body to absorb. This drink is both energizing and cooling for the body and makes a great summer drink.

Buy Ingredients: (Click on the Text)

Sprouted Ragi Flour

Cumin Powder

Himalayan Pink Salt


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