Ragi Ambli (porridge)

Mix 2 tbsp ragi in a little water to make paste.
To be made with raw ragi, not roasted
Boil 1/2 litre water
When boiling, add the paste and salt.
Cook for 10 mins - colour changes and raw smell goes
Tadka of urad dal, Rai, curry leaves, dry chilly, hing
It will thicken
Eat after adding little yogurt/buttermilk

For roasted ragi
Mix with very light Imli ras, salt
Make tadka like for upma
Add ragi and cook for 2 mins

Mix roasted ragi with sugar or gud
Add grated coconut
Add milk, mix and eat

Raw ragi and roasted are not interchangeable.
Roasted ragi is available as ragi hurittu
Can’t be made well at home