millets
Refreshing Salted Ragi Ambali / Java (Traditional Buttermilk Coolant)
Ancient South Indian elixir: fermented or fresh cooling drink made with Finger Millet Flour (Ragi), churned sour buttermilk, crushed shallots, ginger, and curry leaves. The ultimate natural heat-stroke shield.
Choose Your HealEx Millets For This Recipe
From mineral-rich Foxtail Millet (Korralu) for daily khichdi and pulao, to calcium-packed Finger Millet (Ragi) for traditional mudde, dosas, and healthy drinks, HealEx brings you farm-cleaned, unpolished native millets.
HealEx Foxtail Millet Whole Grain (Korralu)
Unpolished whole foxtail millet grains rich in slow-release complex carbs, dietary fibre, and copper. Ideal for khichdi, pulao, pongal, and curd rice.
HealEx Foxtail Millet Powder / Flour (Korralu)
Naturally gluten-free foxtail flour. Perfect for healthy rotis, instant dosas, idli batters, and porridge.
HealEx Finger Millet Whole Grain (Ragi)
100% natural, farm-cleaned whole ragi grains. Excellent for sprouting, making homemade ragi malt, and fermenting idli batters.
HealEx Finger Millet Powder (Ragi Flour)
Finely milled pure ragi flour packed with calcium and iron. The essential ingredient for authentic Karnataka Ragi Mudde, crispy dosas, and soft rotis.
HealEx Ragi Malt Powder
Traditional wholesome ragi malt mix. Just boil with milk/water and jaggery for kids, active adults, and elders.
Ingredients
8 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Finger Millet Powder / Flour (Ragi)50g (4 tbsp) Shop
- Water for cooking500ml (2 cups)
- Fresh Sour Buttermilk (Majjiga / Chaas)400ml (approx 1.75 cups)
- Shallots / Small onions (finely chopped)30g (5-6 shallots)
- Green chillies & Ginger (minced)10g (1 chilli, 0.5 tsp ginger)
- Cumin powder (roasted)3g (0.5 tsp)
- Curry leaves & Fresh coriander10g (finely chopped)
- Rock Salt5g (1 tsp or to taste)
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
In a bowl, mix 50g HealEx Ragi Flour with 150ml water into a smooth paste without any lumps.
- 2
In a pot, bring the remaining 350ml water to a boil with salt.
- 3
Pour the ragi slurry slowly into the boiling water while stirring continuously to prevent lump formation.
- 4
Cook on low-medium flame for 5-6 minutes until the porridge turns dark, glossy, and thick (it coats the back of a spoon).
- 5
Remove from heat and allow the ragi porridge to cool completely to room temperature.
- 6
Once cool, whisk in 400ml sour buttermilk, roasted cumin powder, and adjust salt.
- 7
Add finely chopped shallots, green chillies, ginger, curry leaves, and coriander.
- 8
Serve chilled in traditional earthenware or clay glasses for maximum summer cooling effect.
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