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Indian

Ragi Ambli (Spiced Ragi Malt)

Ragi Ambli is a South Indian spiced ragi malt with a smooth cooked body, tangy curd, roasted cumin, and curry leaves.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Ragi Ambli (Spiced Ragi Malt)

7 mintotal

Prep 2 min · Cook 5 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes cooking the ragi slurry and cooling it before curd is added.

Method

  1. In a small bowl, mix the ragi flour with some normal room-temperature water to form a lump-free paste.

  2. In a saucepan, bring the remaining water to a rolling boil.

  3. Gradually pour the ragi paste into the boiling water while continuously stirring to prevent lumps from forming.

  4. Cook on low heat for about 4-5 minutes until the mixture thickens slightly and turns glossy. Turn off the heat and let it cool completely.

    4–5 min

  5. Once the ragi porridge reaches room temperature, add the whisked curd, salt, roasted cumin powder, asafoetida, and finely chopped curry leaves. Mix well.

  6. Serve at room temperature or slightly chilled in a glass.

How to tell it's done

A slightly thick, smooth, and hearty gruel-like beverage with an earthy taste and a cooling yogurt finish.

Getting it right

Tip

Never add curd to hot ragi porridge, or it will curdle immediately. Let the cooked ragi cool down entirely before mixing in the yogurt.

What to serve it with

Serve as a light morning breakfast drink or as a filling summer mid-day snack.

Common mistakes

The curd splits into curds and whey.
Cool the cooked ragi completely before the yogurt goes in, as the steps insist. Yogurt stirred into a warm porridge separates immediately, and there is no bringing it back.

Substitutions

  • Buttermilk can replace the yogurt — use less water to compensate. Sprouted ragi flour makes a lighter drink and is common in South Indian homes. For a sweet version, leave out the salt, cumin, and curry leaves and stir in jaggery once it has cooled. Any tempering must go in cool, not hot.

Storing and reheating

Keeps a day in the fridge and thickens considerably as it sits — loosen with water or buttermilk and taste again. Traditionally it is made the night before and drunk in the morning. Do not reheat; the curd will split.