Nagli Ambil/Ragi Kanji recipe
Nagli Ambil (Ragi Kanji) is a quick,rustic Maharashtrian porridge made from Nagli/Ragi/Finger Millet flour, usually served for a summer breakfast.
2 – 3
Curd / Buttermilk
for topping (optional)
of powder for garnish (optional)
Heat 2 cups of water in a saucepan. To the leftover xbd cup of water add the Nagli flour and stir to dissolve it completely till no lumps remain.
Add the cumin seeds, ajwain, hing and salt.
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.
Serve hot with a dollop of Ghee or cool completely and serve topped with curd/buttermilk. Sprinkle some cumin powder if you like.