Rare ingredient story
- Rain-fed jowar: Heirloom sorghum with purple flecks.
- Sourcing: Saved seeds from Deccan Development Society partners.
- Preservation: Ground on chakki to keep bran oils alive.
The sacred method
- Vessel: Matka wrapped in damp gunny
- Fire: None
- Timing cue: Ferment 18-24 hours
- Tangy aroma.
- Small bubbles along rim.
Ayurvedic & seasonal wisdom
- Dosha focus: Cools pitta
- Benefits: Electrolyte drink with fiber for sustained energy.
- Consumption notes: Drink plain or with tadka of mustard oil, garlic, curry leaves.
Sojal's revival notes
- Ambil starter circles:Neighbours share ladles of active batter weekly.
- Field flask design:Insulated terracotta flasks keep ambil cool for 6 hours.
Ingredients
- 1 cup jowar flour
- 4 cups water
- 1 cup buttermilk
- Salt
- Tempering: mustard oil, garlic, curry leaves, cumin
Method
- Whisk jowar with water, boil until thick, cool to lukewarm.
- Add buttermilk, salt, pour into matka, ferment overnight.
- Next morning, whisk, dilute with water if needed.
- Heat mustard oil, fry garlic, cumin, curry leaves, pour over ambil.
Preservation actions
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