Jowar Buttermilk Ambil

By:Tejaswi Rathod
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Jowar Ambil is a traditional Maharashtrian beverage made with millet flour, water, a souring agent such as curd or buttermilk, and spices. Refreshing and nourishing, the buttermilk lends the drink a tangy kick. Mildly spiced with green chillies and ginger, it is ideal for hot afternoons. It is especially popular among regions like Marathwada, which face severe temperatures in the summers. It is also commonly consumed by agrarian communities in the state, for whom it is a filling meal.

Coriander leaves, chopped 3 teaspoons, separated
Cumin seeds 1 ½ teaspoons, separated
Ginger, chopped 1 teaspoon
Green chillies, finely chopped 2
Salt to taste
Jowar flour (sorghum flour) 1 cup
Water 2 cups
Ghee 1 teaspoon
Buttermilk 1 cup

What You Will Need

A cooking pot or kadhai, measuring spoons and cups, a mortar and pestle, a mixing bowl, a spatula, a serving spoon.

Instructions

1

Coarsely pound 2 teaspoons of the coriander leaves, 1 teaspoon cumin seeds, ginger, green chillies, and a pinch of salt together using the mortar and pestle. Set aside.

2

In a mixing bowl, combine the jowar flour, water, and salt to taste. Stir well so that no lumps remain. Set aside.

3

Place a pot or kadhai over medium-high heat on the stovetop. Once hot, add the ghee.

4

Once the ghee melts, add the remaining cumin seeds and let them sputter.

5

Add the coarsely pounded mixture to the kadhai and let it cook for 30 seconds or until the spices are roasted and release an aroma, and the ginger no longer smells raw.

6

Slowly add the jowar flour slurry to the pot while stirring continuously to prevent any lumps from forming.

 

 

7

Reduce the heat to low, and let the mixture simmer for about 10-15 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan. The ambil mixture will begin to thicken.

 

8

Once the ambil reaches a porridge-like consistency, remove it from heat.

9

Gradually mix the buttermilk into the ambil and stir well.

10

Taste, and adjust the salt, if needed.

 

11

Garnish with the remaining coriander leaves and serve.

Tips

Adjust the quantities of water and buttermilk to make the ambil as thin and tangy as you like.

Variations

  1. Vegetable Ambil: Add chopped vegetables like carrots, beans, peas, or spinach to the ambil while it is simmering. This will lend texture and colour to the dish, even making it more nutritious. 
  2. Spiced Ambil: Enhance the flavour of the ambil by adding spices like mustard seeds, curry leaves, and turmeric powder. Sauté the spices in ghee before adding the jowar flour and water mixture.
  3. Roasted Ambil: Add ghee to a pan, followed by the jowar flour. Roast the jowar flour on low-to-medium heat, stirring continuously, until it turns golden-brown and releases a nutty aroma. This process will take about 6-8 minutes. Be careful not to burn the flour. Now proceed with making the ambil.
  4. Sweet Ambil: For a sweet twist, add jaggery or sugar to the ambil mixture while it is simmering. Adjust the sweetness according to your preference and serve it as a dessert.
  5. Coconut Ambil: Add freshly grated coconut or coconut milk to the ambil mixture for a rich and creamy taste. This variation is especially popular in coastal regions.

Tejaswi Rathod is a sociology graduate who, along with her mother, co-founded Relic Treat with millets as its backbone. Their business is focused on producing wholesome millet flours, dry snacks, and fresh millet-based meals in order to promote both sustainable agriculture and healthy eating.

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