Nachni ambil
AI-drafted · awaiting admin review
A cooling, lightly fermented finger-millet porridge drink of rural and Adivasi Konkan, thinned with buttermilk or water.
Region: Konkan and Sahyadri foothills, MaharashtraOccasion: Summer; field workTime: 20 min + overnightServes: 4Vegetarian
Ingredients
- ½ cup nachni (finger millet) flour
- 3 cups water
- 1 cup buttermilk
- 1 small clove garlic and ½ green chilli, crushed (optional)
- ½ tsp cumin powder
- Salt to taste
Method
- Mix the nachni flour with 1 cup water and leave overnight to sour slightly.
- Boil 2 cups water, then pour in the soaked flour, stirring all the time.
- Cook on low heat for 8–10 minutes until it thickens and turns glossy. Cool completely.
- Whisk in the buttermilk, garlic, chilli, cumin and salt to a pouring consistency.
- Drink at room temperature or cool.
History
Nachni (ragi) grows on the hill slopes of the Konkan and Sahyadri, and is a staple of Adivasi and farming families there.
Significance
Ambil is drunk in the hot months to keep cool and full during field work. Nachni is one of the millets promoted by the Government of India for nutrition.