Ragi Ambali - INDIAN PROBIOTIC HEALTHY SUMMER DRINK Recipe| रागी अंबली | Chef Sanjyot Keer

Ragi Ambali, a traditional Indian probiotic summer drink, primarily made in Karnataka and loved across South India. It’s cooling, nourishing, great for gut health, and gives you sustained energy through the day. Perfect for hot days when you don’t feel like eating much, yet want something wholesome and refreshing. I’ve shared the full written recipe below, do give it a try. Happy Cooking! heart❤️ Smart. Compact. Efficient - CHOPLAB LITE Meet the kitchen essential designed to keep up with your everyday cooking. Chop faster, prep easier, and save time, without the mess 🙌 🛒 Buy on Amazon: https://amzn.in/d/iUkb3Ve Full written recipe - Ragi Ambali Prep Time: 5-10 minutes Fermentation Time: 8-12 hours Cooking Time: 20-25 minutes Serving: 10-12 medium sized glasses Ingredients: RAGI FLOUR | रागी का आटा 1 CUP WATER | पानी 1 CUP HOT WATER | गरम पानी 3 CUPS WATER | पानी 5 CUPS CURD | दही 1 CUP GREEN CHILLI | हरी मिर्च 2 NOS. (ROUGHLY CUT) GINGER | अदरक 1 INCH (ROUGHLY CUT) CURRY LEAVES | कड़ी पत्ता 10–15 NOS. FRESH CORIANDER | हरा धनिया A HANDFUL SALT | नमक TO TASTE Method: Start by making the ragi slurry. Ragi, also known as finger millet or Naachni in Maharashtra, is used here in flour form. Add ragi flour to a bowl along with 1 cup water and whisk well until you have a completely lump-free slurry. In a kadhai, bring 3 cups of hot water to a boil. Once it comes to a rolling boil, reduce the flame to low and gradually pour in the slurry, stirring continuously. Cook on medium flame, stirring throughout, as the mixture will begin to thicken. Once it has thickened well, cook for 6–7 minutes, then reduce the flame to the lowest setting, cover, and let it steam for 3–4 minutes. After steaming it will thicken further. Switch off the flame and let it cool completely. To ferment, take a clay pot if available, traditionally that is what is used and add 5 cups of water to it. Wet your hands slightly and take portions of the cooled ragi mixture, drop them into the water one by one. The shape does not need to be perfect just drop them in roughly. Once all the mixture is in, cover and leave to ferment. Fermentation will take around 8–10 hours depending on the season and your climate. In warmer months it will happen faster, in cooler months it may take a little longer. This fermentation step is the most important part of making Ragi Ambali. In a warm environment, good bacteria grows naturally during fermentation and this is exactly what makes ambali so special, that same bacteria is incredibly beneficial for your gut health. Look for bubbles on the surface and a mild, tangy fermented aroma that is when you know it is ready. After fermentation, you will see bubbles and smell a pleasant fermented aroma. With clean hands, mash the ragi pieces well into the water until everything breaks down. Add the curd and mix thoroughly using a whisk or mathani until the ambali is smooth and well combined. In a chopper, add roughly cut green chillies, ginger, curry leaves, and fresh coriander. Chop everything finely and add to the ambali along with salt. Mix well, taste, and adjust salt if needed. Let it rest for a few minutes after adding everything, the flavours will come together even better. Our refreshing, nourishing Ragi Ambali is ready. #YFL #SanjyotKeer #ragiambali Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Information about Ragi 2:24 Cooking process of Ragi 2:47 Further Process after Cooking 4:54 About Fermentation 6:12 Final Process 8:10 Adding seasoning 10:43 Plating 13:13 Outro 13:52