Millet Ambali (Siridhanya Millet Ambali)
Millet Ambali (fermented drink) is the best probiotic food we can have. Anyone with chronic problems can take millet ambali that will help recover faster. Dr Khader Valli advises everyone who wants to follow siridhanya diet protocol, should take Millet Ganji or Millet Ambali for the first 6 weeks before going to other methods of cooking.
Servings 2 people
Equipment
- Cup
- Kadhai/Pan
- Cotton Cloth
Ingredients
- 1 tbsp Little Millet (take any Siridhanya Millet of your choice)
- 2 cups Water
- 1 tsp Roaste Cumin Powder
- 1/2 tsp Rock salt
Instructions
Soaking Millet
- Soak 1 tablespoon Millet in 2 cups of water for 6-8 hrs.
Prepare Ambali
- Blend the soaked millet with 1/4 cup of soaked water
- Heat a pot. Add remaining soaked water in the pot. Cook until boil. Add the blended millet.
- Once it begins to boil, reduce the flmae to low and cook for anohter 10 minutes.
- Switch off the flame and allow the mixture to cool completely. Transfer the cooked mixture to an earthern pot.
- Cover with a clean cotton or muslin cloth. Avoid using a lid, as fermentation needs airflow.
- Keeps undisturbed on the kithcen counter for 8 hours for natural fermentation (fermentation time depends on local weather conditions and season. Follow the same duration that naturally works for setting curd in your location during that season.)
- To Consume: Add 1/4 cup curd(optional) , rock salt and cumin powder. Consume fresh.
Video
Notes
Note:
- Salt or anything else should not be added to mixture before fermentation. Add salt to ambali just before consuming it.
- Millet Ambali is great source of B12 and probiotics.
Millet names in Hindi, Tamil, Telugu, Kannada, Malayalam
Check out these amazing millet recipes –
- How to make Millet Ganji (Porridge)
- How to make Millet Kashaya/Kashayalu
- Millet Ambali (Video) – https://youtu.be/12X14HYVt7k
- Wholesgrain Millet Bread Recipe – https://youtu.be/8CwpbbHfp0E
- Soft Millet Bread Recipe – https://youtu.be/UYrkWtnYdcw
- Millet Samosa – Best Snack – https://youtu.be/1yuFcyG85wc
Can we do tadka with ghee,jeera etc, before consuming the fermented ambali
Rajeev ji, Ambali should not be re-heated/boiled after fermentation as that will kill the healthy bacteria and spoil it. For winters, if you want to re-heat it, use double boiler method (boil water in a large pan, take ambali in a cup/bowl, and immerse cup/bowl in hot water to re-heat ambali)
As mentioned in the notes under recipe, you can add spices, dhaniya, jeera etc right before consuming it.
Good blog. Millet foods support healthy and regular digestion. Mixed Millet can contain more antioxidants and nutrients than regular food.
In this fast and furious life not everybody gets the time to go for shopping, to purchase millets of specific kinds and cook. Here is our product Miltu-Milti Organic Millet Flour. For best Organic Multipurpose mixed flour visit us on http://www.krivaan.com/
For how long will this Daliya be good for eating?
Can it be stored at room temperature (inducing further fermentation) or in a fridge (slowing the fermentation)?
Does the taste become difficult if left to ferment for a longer duration?
Thanks for your site..!
Hello, I have a similar query as Mr Bikram Duggal. If we can’t consume all the millet in o e meal, can we keep it for further fermentation or should it be kept in the fridge?
Can we have ambali with milk
No please avoid raw milk completely. if you want you can add little home made curd while eating. or eat with sabji/daal.
How do we store ambali if we cannot finish it in 1 day.