Ragi Ambali

Fermented finger millet porridge — ragi flour mixed with water and left to ferment overnight, then cooked briefly into a thick, sour, cooling gruel. The traditional breakfast of North Karnataka farmers: drunk in large quantities before going to the fields, it keeps the body cool through the Deccan summer heat and provides sustained energy. Eaten with raw onion, green chilli, or a smear of groundnut chutney.