Sikkim Tongba Finger Millet Beer Warming Bamboo Served

Ingredients

• 1 cup finger millet (mandua / ragi) — washed
• 1 tsp sinki or marcha (Sikkimese yeast starter; substitute: active dry yeast mixed with 1 tbsp millet flour)
• 2 cups cool boiled water
• For serving: 1 to 2 cups very hot (just-below-boiling) water per serving
• Bamboo tongba vessel and filter straw (or any cup and strainer)

Method

1. Cook the finger millet: boil 1 cup millet in 2 cups water for 10 to 12 minutes until cooked but still firm — not mushy.
2. Spread on a tray and cool completely to room temperature.
3. If using marcha cake: crumble finely. Mix with 2 tbsp of the cooled millet. Leave 15 minutes to activate.
4. If using commercial yeast: mix with 1 tbsp millet flour and 2 tbsp lukewarm water.
5. Leave 15 minutes until slightly frothy.
6. In a clean dry container mix the cooled cooked millet with the activated starter.
7. Add 2 cups cool boiled water. Stir gently.
8. Transfer to a sealed jar or covered clay pot.
9. Ferment at room temperature for 2 to 3 days.
10. The tongba millet is ready when it smells pleasantly sour and yeasty.
11. The grains will have absorbed the liquid and swelled.
12. To serve: place 2 to 3 tbsp fermented millet in a bamboo vessel or cup.
13. Pour very hot (near-boiling) water over it. Wait 2 minutes. Sip through the filter straw — the straw filters out the millet grains. Refill with more hot water 2 to 3 times until the millet is exhausted.