By Rajlakshmi
January 20, 2026
A revered and time-honoured Maharashtrian soup called nachni ambil is made from ragi, which is sometimes referred to as finger millet. Embracing nachni ambil in your dietary choices allows you to indulge in a revitalising and nutritious meal.
½ cup ragi flour 2 cups water ½ cup buttermilk 2-3 cloves garlic ½ tsp cumin seeds ½ tsp mustard seeds 1-2 green chillies 8-10 curry leaves A pinch of asafoetida Salt to taste 1 tbsp oil Fresh coriander leaves for garnish
To make a paste, mix nachni flour with 1 cup of water.
Put this paste and 1 cup of water in a pan. Simmer and stir for 10 to 15 minutes.
Add enough water to the buttermilk to get the consistency you want.
In a small pan heat oil, add cumin, mustard seeds, garlic, green chillies, curry leaves, and asafoetida.
Sauté for 1 min. Add this mixture to the nachni paste that is already boiling.
Now add the buttermilk and season with salt.
Let it cook for 5 minutes. Add fresh coriander leaves as a garnish and serve hot.