Jwaricha Aambil / Ambali Recipe

How can we end this summer without posting about Aambil recipe. I know this summer is soon ending, I would like to post about one of the traditional and my most favorite drink from Maharashtra / northern part of Karnataka. Jwaricha Aambil / Ambali (in Kannada) is a traditional drink prepared from Jowar flour, it is usually prepared in the summer and you can call it as a "Farmer's Soup"!. Aambil has got sour taste, this can also be preapred from finger millet flour which is genrally called as "Ragi Amabli".When I was small kid I remember we used to go to our farm for the lunch during summer holidays and my mom used to pack all the food in which Aambil was must in the menu. I know it's sad to say that all our traditional food is being replaced by the western food, but it is in our hands to keep our culture and pass the legacy onto our future generation. Lets quickly go through the recipe.

Jowar flour - 1 cup
Curd - 1/2 cup
Water - 1  to 2 cups
Salt - 1/2 tsp

1. Mix the jowar flour with curd, add 1 cup of water break all the lumps and soak this overnight. (We need to soak this so that the flour absorbs all the curd and becomes sour in taste)
2. The next morning we can see water layer above getting separated from the flour. Take the water out and keep it for boil on a medium flame. You can also add little more water to it may be 1/4 cup again.
3. When the water is boiling add the soaked flour and keep stirring. 
4. Add required amount of salt and keep stirring. Boil this for around 10 mins. 
5. Add water again if required if the Aambil becomes too thick. The Aambil should be thick as a soup.
6. Enjoy this hot delicious drink with a scoop of thick curd on top!

  • Keep stirring when boiling the Aambil so that there are no lumps formed.