‘Super Grains’ for a Super Summer Breakfast!Nagli Ambil/Ragi Kanji Recipe

April 27, 2016 at 3:49 am 2 comments

Nagli Ambil (Ragi Kanji) is a quick,rustic porridge made from Nagli/Ragi/Finger Millet flour, usually served for breakfast in many parts of Maharashtra.

The nutritive benefits of Nagli are well known since ancient times. In fact these are our very own ‘Super Grains’,making a fashionable comeback of sorts, with smart colourful boxes labelled ‘Millets’ , sitting fashionably on the health food aisle in supermarkets! 🙂

A bowl of Ragi Kanji in the morning serves as a calcium+protein rich, power packed breakfast and also helps to keep the body cool (nugget of my Grandma’s wisdom J). This is one of my most favourite Summer breakfast and takes me back to my childhood, each time I have it!

Try to use Nagli flour made with the skin on for best results. I prefer this savoury version of the porridge over the sweet version, since I am not very fond of sweets. You can adjust the water- flour ratio to make a porridge consistency to your liking. For a refreshing kick you can top it with homemade curd or buttermilk. When I posted the Ambil photo on FB, I got a few new ideas of adding garlic/onion tadka to the Ambil. Will do that next time and update here. Till then here’s the recipe for Nagli Ambil/Ragi Kanji .

Nagli Ambil/Ragi Kanji recipe

Nagli Ambil/Ragi Kanji recipe

Summary

  • Cuisine: maharashtrian
  • Yield: 2
  • Difficulty: beginner
  • Cooking Time: 10 minutes

Ingredients

2 ½ Cups water
3 tablespoon Ragi Flour
1 teaspoon cumin seeds
½ teaspoon Ajwain
¼ teaspoon Hing (Asafoetida)
to taste Salt
2 – 3 tablespoons Curd/Buttermilk for topping (optional)
Pinch of Cumin powder for garnish (optional)

Steps

  1. Heat 2 cups of water in a saucepan. To the leftover ½ cup of water add the Nagli flour and stir to dissolve it completely till no lumps remain.
  2. Add the cumin seeds, ajwain, hing and salt.
  3. Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that no lumps are formed. Cook and stir for 1-2 minutes.
  4. Serve hot with a dollop of Ghee or cool completely and serve topped with curd/buttermilk. Sprinkle some cumin powder if you like.

Entry filed under: ajwain, beginner, buttermilk, cumin, cumin seed, curd, Health and Nutrition, Maharashtrian, Maharashtrian Recipes, Millets, Ragi, salt, water.

‘Super Grain’ for a Super Summer Breakfast!Nagli Ambil/Ragi Kanji Travel tales from Chettinad; time travelling through history

2 Comments Add your own

  • 1. Deeba Rajpal  |  May 1, 2016 at 4:25 pm

    Love how good the blog is looking. Yay!!

    Reply
  • 2. Madhuli  |  May 5, 2016 at 4:44 am

    Thank you Deeba! ❤ ❤

    Reply

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