Millet Ambali (Fermented Daliya) – Full Recipe

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Millet Ambali (Fermented Gruel, Fermented Daliya, Fermented Porridge, Khameer Daliya)

Millet Ambali (fermented daliya) is the best probiotic food we can have. Anyone with chronic problems can take millet ambali ans 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.

Course Breakfast, Drinks, Side Dish, Soups
Cuisine Indian
Keyword Millet Ambali, Millet Daliya, Millet Recipe, Millets, Siridhanya Diet
Prep Time 6 hours
Cook Time 20 minutes
Resting Time 10 hours
Total Time 16 hours 20 minutes
Servings 3 people
Author Dr. Khadar Valli

Equipment

  • Cup
  • Kadhai/Pan
  • Cotton Cloth

Ingredients

  • 1 cup Little Millet (take any Siridhanya Millet of your choice)
  • 10 cup Water (use copper treated structured water only)

Instructions

Soaking Millet

  • Method 1 ) Wash one cup of millet and grind coarsely like rava in a mixer and soak with 4 cups of water for six hours.
    OR
    Method 2) Wash one cup of millet and soak with 4 cups of water for six hours.
    Soak millet the previous night to cook the following morning and soak in the morning to cook in the evening.

Prepare Ambali

  • Cook the pre-soaked millet on a low flame in a pan/kadhai. Go on adding the remaining six cups of water (hot or lukewarm) gradually to the daliya as and when the water in it gets exhausted.
  • After the daliya is cooked, cover it with a clean cotton/khadi cloth.
  • Gruel prepared in the morning should be consumed at night and that which is prepared at night should be consumed the following morning.
  • It can be consumed with sambar, dal, curries, rasam, buttermilk etc. However hot sambar or rasam should not be added to ambali as the beneficial microorganisms will die.

Notes

Important Notes:
  • Gruel should be prepared with the homemade rava and preferably not with the rava bought from the shops.
  • Clay pots are the best to prepare gruel. Do not use aluminium vessels at all.
  • Method of preparing gruel with any siridhanya is the same.
  • Because the gruel is fermented to make ambali, vegetables should not be added while cooking.
  • Before consuming this fermented gruel we can add cumin powder, pepper powder or carom powder.
  • If you wish to consume it hot, heat it using a double boiler method i.e., heat water in a large bowl and place the bowl of fermented gruel in it. It should not be heated beyond lukewarm level as beneficial bacteria will get destroyed.
  • Salt should not be added to gruel before fermentation. Add salt to fermented gruel or ambali just before consuming it.

Millet names in Hindi, Tamil, Telugu, Kannada, Malayalam

Check out these amazing millet recipes –

9 Comments


  1. Can we do tadka with ghee,jeera etc, before consuming the fermented ambali

    Reply

    1. 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.

      Reply

  2. Good blog. Millet foods support healthy and regular digestion. Mixed Millet can contain more antioxidants and nutrients than regular food.

    Reply

  3. 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/

    Reply

  4. 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..!

    Reply

  5. 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?

    Reply

    1. No please avoid raw milk completely. if you want you can add little home made curd while eating. or eat with sabji/daal.

      Reply

  7. How do we store ambali if we cannot finish it in 1 day.

    Reply

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