Ragi ambli, ragi koozh or thin ragi porridge is a perfect summer drink and it's very good for health.
In olden days, this was one of the main items prepared in Tamil Nadu during summer. Due to the cooling effect of ragi it's best to be taken during the month of summer.
My paati (grandma) used to prepare this overnight, add buttermilk in the early morning and have this as her breakfast. She uses raw shallots or green chilli as side dish. No wonder she is still brisk and healthy in her 90s with none of those old age ailments. Touchwood!
Benefits of sprouted ragi for moms and mom to bes:Ragi should be definitely included in a new mom's diet as it improves hemoglobin levels. You should definitely read the step by step process to make sprouted ragi flour and ragi porridge at home.
The benefits of ragi flour for expecting and new moms are as follows:
- Rich in iron
- Rich in Calcium and Vitamin D
- Low Glycemic index which helps to maintain blood sugar levels
- Increases lactation
- Cuts down cholesterol levels
- Remedy for acidity
- Very good for pregnant women with gestational diabetes
- Treats anemia
I am happy to share my paatima's healthy ragi koozh recipe here to you all to keep your body cool. This ragi ambli or ragi koozh can be given to kids of 5 years and above as its extremely cooling to the tummy.
I have given two methods here - one an easy method and another my paatimas recipe which involves fermentation.
Ragi ambli recipe - Easy method:
This is the easiest ragi ambli we can make. Here sprouted ragi powder is well cooked and then buttermilk along with other seasonings are added as per preference.
Ragi Ambli (Simple Method)
Paatima's ragi ambli recipe:
This ragi ambli preparation takes a bit longer time due to the fermentation process included. Its an apt breakfast or lunch recipe and quite filling too.
Preparation time: 5 min Cook time: 15 min
Fermentation time: 5 hours + overnight Serves: 2 or 3
Ingredients:- Sprouted ragi flour or normal - 1/2 cup
- Cooked rice - 1/4 cup
- Buttermilk - 1/4 to 1/2 cup
- Asafoetida - a pinch
- Thick curd - 1 tbsp
- Salt - to taste
- In a bowl add ragi flour, salt, curd with required water and mix everything well without forming any lumps. It should be in dosa batter consistency
- Keep this mixture closed aside for 5 to 6 hrs for fermentation
- Heat a heavy bottomed pan on medium flame, now add the fermented ragi mixture plus same amount of water that of ragi mixture in the pan.
- When it starts boiling add cooked rice to this
- Cook the mixture in low flame for about 15 to 20 min or until it is well cooked by stirring continuously to avoid burning. Add water if needed
- Switch off the flame and keep it closed for fermentation overnight
- To prepare a cup of ragi koozh take 3/4 cup of fermented ragi mixture in a bowl and add 1/4 cup of butter milk the next day morning. Add in a pinch of asafoetida and salt accordingly. Mix well
- If required add more water or buttermilk and mix well
- Serve with small onions or green chilli or pickles
Notes: If the ragi mixture is not cooked properly it will lead to stomach upset. So make sure to cook it well.
Hope you liked the two methods of ragi ambli preparation I have provided.
If you are looking for ragi recipes for babies you can try the stuffed ragi paratha, ragi soup and ragi cake.
Have you tried ragi ambli before? If not do try at home and let me know in comments if you liked it.
