Ragi Malt/Ambali

Prep Time: 5min
Cook Time: 10min     
Yield: 4 Servings

Ingredients

3 Tblspn Ragi Flour
2 1/2 Cups + 1/3 Cup Water

For Buttermilk

1/2 Cup Yogurt (Curd)
2 Cups Water
1/4 Tspn Cumin(Jeera) Powder (optional)
Salt as needed

Directions

• In a small bowl add 1/3 cup of water, 3 tablespoons of ragi flour & mix everything well to form a smooth paste. Make sure lumps are not formed & keep aside.

• Bring 2 1/2 cups of water to a boil in a sauce pan on a medium flame & add prepared ragi paste by stirring continuously so that lumps are not formed.

• Boil for another 5-8 minutes on a medium-low flame & turn off the flame. Keep aside & allow it to cool at room temperature.

• For buttermilk, whisk yogurt in a mixing bowl & add water. Whisk again & add salt, cumin powder. 

• Mix everything well & add it to cooled ragi mixture. Mix everything well & add more water if ragi malt looks thick. 

• Refrigerate for an hour & serve chilled.