Dolo

Prepare the Dough

In a large bowl, mix the millet flour with 4 cups of water to form a smooth batter.

Let the batter sit for 2-3 hours to allow it to ferment slightly.

Cook the Batter

In a large pot, bring 4 cups of water to a boil.

Gradually add the batter to the boiling water, stirring continuously to prevent lumps.

Reduce heat and cook, stirring frequently, for about 15-20 minutes, until the mixture thickens.

Add Yeast and Flavor

Let the mixture cool to room temperature.

Dissolve the yeast in a small amount of warm water and add it to the cooled mixture.

Stir in the minced ginger and sugar (and honey if using).

Cover the pot with a clean cloth and let it sit in a warm place for 24-48 hours to allow it to ferment and develop its characteristic flavor.

Serve

After fermentation, the dolo should be slightly fizzy and tangy.

Strain the drink through a fine sieve to remove any solids if needed.