[4] Tongba is prepared from brown finger millet (Eleusine coracana, also known as ragi in India or kodo in Nepal) grown in hilly regions, and it is cooked and combined with traditionally cultured khesung, which is a microbial colony or starter culture.

Tongba is a fermented millet beer from the Himalayas that contains biologically active components that may have therapeutic properties against high-altitude illnesses.

[5] Tongba is made by steeping fermented millet for a few minutes, then sucking the resulting cloudy liquid through a bamboo straw with a seed-filtering bottom.

It is also good for people who live in colder regions because it helps with digestion and boosts immunity[citation needed].

Tongba contains glycoside, amino acids, fatty acids, terpenoids, and phenol, which have antioxidant and antibacterial potential[8] and therapeutic properties against high-altitude illnesses including body moisture retention property in high-altitude cold and dry weather.