Ragi Ambali - Indian Probiotic Fermented Drink

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Add ragi flour to a bowl with 1 cup of water and whisk thoroughly until you have a completely lump-free slurry.
   ▶ ≈2:55
2. 2
   Heat 3 cups of hot water in a pan and bring it to a rolling boil. Once boiling, reduce the heat to low.
   ▶ ≈3:08
3. 3
   Slowly pour the ragi slurry into the boiling water while stirring continuously to prevent lumps from forming.
   ▶ ≈4:01
4. 4
   Continue cooking on medium heat with constant stirring until the mixture thickens. Reduce to the lowest flame, cover, and steam for 3-4 minutes until it thickens further.
   ▶ ≈4:28
5. 5
   Turn off the heat and allow the mixture to cool completely to room temperature.
   ▶ ≈4:58
6. 6
   Pour 5 cups of room-temperature water into a clay or glass pot. Wet your hands and divide the cooled ragi mixture into portions. Drop them into the water one by one—the shape doesn't need to be perfect.
   ▶ ≈5:10
7. 7
   Cover the pot loosely with a lid—not airtight, as gases need to escape. Place in a warm location (near a window with sunlight, or inside a closed oven) for fermentation.
   ▶ ≈5:55
8. 8
   Allow to ferment for 8-12 hours depending on the temperature and season. In warm months it will take about 8 hours; in cooler months it may take 12 hours or longer.
   ▶ ≈6:37
9. 9
   When fermentation is complete, bubbles will appear on the surface and a mild, tangy fermented aroma will be present. This indicates successful fermentation.
   ▶ ≈7:03
10. 10
    With clean hands, thoroughly mash the ragi pieces into the water until everything breaks down and becomes smooth.
    ▶ ≈8:12
11. 11
    Add 1 cup of curd and whisk thoroughly until the mixture is smooth and well combined.
    ▶ ≈8:39
12. 12
    Place 2 roughly cut green chillies, 1-inch ginger, 10-15 curry leaves, and a handful of fresh coriander into a food chopper. Chop everything finely together.
    ▶ ≈10:43
13. 13
    Add the chopped herbs and spices to the ambali along with salt to taste. Mix well with a whisk until everything is evenly distributed.
    ▶ ≈11:08
14. 14
    Let the drink rest for 5-15 minutes to allow the flavors from the herbs and spices to fully meld into the beverage.
    ▶ ≈12:19
15. 15
    Pour into glasses and serve. When chilled, avoid mixing in onions beforehand as it will spoil faster. Instead, add onions when serving. Can be stored in the refrigerator for 1-2 days, with fermentation slowing down over time.
    ▶ ≈13:08