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.
1cupLittle Millet(take any Siridhanya Millet of your choice)
10cupWater(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.
ORMethod 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.