Eight to ten hours before making Aambil, prepare the starter by combining jowar flour and water in a clean saucepan or claypot. The mixture should have thin, soup like consistency. Cover and let it ferment in a cool, dark place. Preferably overnight.
The next morning, heat 7-8 cups of water in a thick-bottomed saucepan over low flame. Gradually add the fermented mixture while stirring continuously to prevent it from sticking to the bottom of the pot.
As the Aambil cooks, it will thicken and develop slightly translucent appearance. It should have the consistency of a thin soup once fully cooked, which takes about 8-10 minutes of continuous simmering.
Remove from heat. Keep covered at room temperature. Drink Aambil throughout the day to stay energised and prevent heatstroke.
