Millet recipes:
Ambali:
Fermented millet porridge is called Ambali or khameer can be made from any of the positive millets like Foxtail, Kodo, Barnyard, Little and Browntop. It is very light and easily digestible. It boosts immunity and helps develop probiotic bacteria in the gut due to the high fiber content. Ambali has a cooling effect on the body, it helps in fighting obesity and all diseases
Method:
1) Take 1 cup millet, wash the millets twice to remove the dirt. Soak the millets in 2 cups of structured water overnight (or a minimum of 6-8 hours)
2) Boil 4 cups of structured water. Add the soaked millets and water to this and let it boil.
3) Put the stove to medium and let it cook till the millet becomes soft and cooked
4) Transfer the millet porridge to a mud pot. Cover with a thin muslin cloth and let it remain for 6 - 7 hours.
5) The ambali or fermented porridge is ready now and can be eaten with dal/ kadhi/ vegetables.
6) You can add salt/ dal/ pickle/ curd/ veggie, whatever you like and have it.
Note:
1)Do not add salt while cooking.
2)Do not heat after ambali is ready. You can double boil the ambali to heat it
3) Have the Siridhanya millets (2 days each) in ambali form for 6 weeks for best results
4) In case of any particular disease, please have the millets and kashayam as per the protocol given.
https://www.supermillets.com/protocol&
5) For more information on Kashayam, watch out for our next post