Ragi Ambali

• Cooked rice

  40 g

• Cumin seeds

  crushed

  2 g

• Curry leaves

  2 g

• Green chilli

  chopped

  1 pc

• Ragi flour

  60 g

• Salt

  to taste

• Water

  600 ml

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Method

1. 1Whisk the ragi flour into a little cold water until completely lump-free.
2. 2Bring the rest of the water to a boil in a heavy pan.
3. 3Pour in the ragi slurry slowly, stirring constantly so no lumps form.
4. 4Add the cooked rice and simmer, stirring, until the mixture thickens and turns glossy.
5. 5Cook a few minutes more so the raw millet smell disappears.
6. 6Take it off the heat and let it cool completely.
7. 7For a mild tang, cover and leave the porridge to ferment overnight at room temperature.
8. 8Next day, thin it with cool water to a drinkable, pourable consistency.
9. 9Stir in the salt and, if you like, a savoury note of crushed cumin, green chilli and curry leaves.
10. 10Serve chilled or at room temperature.