Ragi ambli

• Ragi flour · about 20 g2 tbsp
• Water200 ml
• Curd (dahi)100 g
• Salt1/4 tsp
• Onion · finely chopped1 tbsp
• Green chilli · finely chopped1/2
• Curry leaves · torn4
• Fresh coriander · chopped1 tbsp

Method

1. 1

   Mix the ragi flour with 50 ml of the water until smooth. Boil the remaining 150 ml in a small pan on medium heat.

2. 2

   Lower the heat and pour in the slurry, stirring continuously. Cook on low for 5 minutes, stirring, until it thickens and the raw smell goes.

3. 3

   Switch off and let it cool for 10 minutes (or faster in a bowl of cold water) until barely warm; hot ragi curdles the curd.

4. 4

   Whisk the curd with the salt until smooth, then whisk in the cooled ragi until there are no lumps. Stir in onion, chilli, curry leaves and coriander. Serve at room temperature or chilled.

Tips

• Traditionally the cooked ragi is left overnight to ferment slightly, which gives a pleasant sourness; try it in summer.
• Thin with extra water or buttermilk if it is too thick to drink.

Swaps

• Use 150 ml chaas instead of curd for a thinner, lighter version at about 90 kcal.

Storage

Keeps 1 day in the fridge; stir before drinking.