{"id":353838,"date":"2026-05-24T19:29:40","date_gmt":"2026-05-24T19:29:40","guid":{"rendered":"https:\/\/som2nynetwork.com\/?p=353838"},"modified":"2026-05-24T19:29:40","modified_gmt":"2026-05-24T19:29:40","slug":"ragi-ambali-finger-millet-summer-drink","status":"publish","type":"post","link":"https:\/\/som2nynetwork.com\/beverages\/ragi-ambali-finger-millet-summer-drink\/","title":{"rendered":"Ragi Ambali | Finger Millet Summer drink"},"content":{"rendered":"


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\"Ragi<\/a><\/div>\n

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Ragi Ambali is a traditional fermented drink from Karnataka that has been enjoyed for generations, especially during the hot summer months. Made using ragi (finger millet), curds, and simple seasonings, this humble drink is refreshing, nourishing, naturally probiotic-rich, and wonderfully cooling for the body.<\/p>\n

Long before packaged health drinks became popular, Ragi Ambali was a simple everyday staple in many rural Karnataka homes. It was enjoyed as a light and nourishing breakfast, especially during summer months. This fermented drink is light on the stomach and perfect for summer.<\/p>\n

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\"Ragi<\/figure>\n<\/div>\n

Why You Will Love Ragi Ambali<\/strong><\/h3>\n

It is<\/strong><\/p>\n

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  • Refreshing and cooling during hot weather<\/li>\n
  • Naturally probiotic-rich due to fermentation<\/li>\n
  • Made with wholesome finger millet (ragi)<\/li>\n
  • Light, filling, and easy to digest<\/li>\n<\/ul>\n

    Recipe Card<\/strong><\/h3>\n
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    Ragi Ambali<\/h2>\n

    \u2013 traditional, fermented Summer Drink from Karnataka<\/strong><\/span><\/p>\n

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    <\/g><\/svg><\/span> Cuisine <\/span>Indian, Karnataka<\/span><\/div>\n
    <\/g><\/svg><\/span> Keyword <\/span>Finger millet drink, Nachni Ambil, Ragi Ambali, Ragi Ambli, Ragi Ambuli, traditional summer drink<\/span><\/div>\n<\/div>\n
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    <\/g><\/svg><\/span> Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
    <\/g><\/svg><\/span> Total Time <\/span>10 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
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    • \u00a0\u00bc cup ragi flour<\/span><\/li>\n
    • around \u2153 cup water<\/span><\/li>\n
    • \u00be cup water for cooking<\/span><\/li>\n
    • 1\u00bd cups water for fermentation<\/span><\/li>\n
    • around \u00bd cup curds<\/span><\/li>\n
    • salt to taste <\/span><\/li>\n
    • 1 tbsp chilli-ginger paste<\/span><\/li>\n
    • \u00bd cup chopped coriander leaves<\/span><\/li>\n
    • Chopped onions (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        Mix the ragi flour with water to make a smooth lump-free slurry. <\/span><\/p>\n<\/li>\n

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        Heat \u00be cup water and bring it to a boil. <\/span><\/p>\n<\/li>\n

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        Add the slurry and cook on low heat, stirring continuously until it thickens. <\/span><\/p>\n<\/li>\n

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        Switch off the heat and allow it to cool completely. <\/span><\/p>\n<\/li>\n

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        Shape into balls and place them in a clay pot with 1\u00bd cupswater. Cover and allow it to ferment overnight.<\/span><\/p>\n<\/li>\n

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        The next morning, mash the fermented ragi balls thoroughly in the same water until fully dissolved.<\/span><\/p>\n<\/li>\n

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        Whisk the curds well and add it to the fermented ragi mixture. Curds add a lovely refreshing flavour to the ambali. Churn well. <\/span><\/p>\n<\/li>\n

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        Now add salt, chilli-ginger paste, \u00a0coriander leaves, and chopped onions if using. <\/span><\/p>\n<\/li>\n

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        Serve chilled or at room temperature. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

        Recipe Video<\/strong><\/h3>\n
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