Rare ingredient story
- Stone-milled ragi: Whole finger millet retaining germ oils.
- Sourcing: From regenerative farms using cow-dung compost.
- Preservation: Milled fresh weekly, vacuum-sealed in banana fibre bags.
The sacred method
- Vessel: Porous black-clay pot
- Fire: None during ferment; later simmer
- Timing cue: 72 hours with sunrise/sunset stirs
- Sour-sweet aroma.
- Surface fizzing softly like soda.
Ayurvedic & seasonal wisdom
- Dosha focus: Cools pitta, stabilises kapha
- Benefits: Probiotic, mineral-rich, hydrates deeply.
- Consumption notes: Drink mid-morning with onion relish and buttermilk chile.
Sojal's revival notes
- Clay pot exchange:We lend koozh pots to urban cooks and coach them via SMS.
- Microbiome lab:Samples analyzed to document indigenous lacto strains.
Ingredients
- 2 cups ragi flour
- 6 cups water
- 1/2 cup cooked rice
- 1 cup buttermilk
- Salt
- Shallots, chilies for serving
Method
- Mix ragi with lukewarm water to batter, stir in cooked rice.
- Pour into clay pot, cover loosely, ferment 3 days stirring twice daily.
- On day 3, cook portion with water until glossy.
- Cool, whisk with remaining fermented batter and buttermilk, season with salt.
- Serve with chopped shallots and chilies.
Preservation actions
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