I am an African specifically Namibian northerner, millet is our staple food since time immemorial.....so now I have an endless supply of fully organic millet to do all the recipes on this channel with.
@@vanities9484 no. Best way is to soak for 12 hours. Millets have fiber so it is difficult to digest if we eat without soaking. But if we soak it then fiber is very easy to digest. Where are you from vanities?
@@anshumaaan I started preparing Ambali 2 days back but I am very confused about when to wash it because Dr Sarla says to roast it before pulse grinding(making it as Rava) and then soaking for 6-8 hours and then boil and ferment. But i don't know when to wash, i.e before roasting or before grinding or after grinding it into Rava?
@@ankur892k roasting is not necessary. You have to wash 2 times to remove sand particles if any. I soak for 12 hours. Easy method is at 7 am wash and soak . In the evening 7pm grind and cook for 15 minutes. Third step cover with cotton cloth and consume next day in morning afternoon and evening. Don't keep in fridge. Consume same day. These microbes are the medicine
Just can't thank enough, I have started taking ambali after watching numerous videos by Dr khadar vali and I'm feeling so so good already. Could see change in 15 days. It did take 15 days for my body to get adjusted to millet but eventually I am feeling nice.
Hello Dr Sarla. Thank you for this amazing video and in-fact everything you and Dr Khadar are doing for all of us. You both are ANGELS. Lots of love and respect for you. May god bless you both with his choicest blessings.
Hi Sarla, you both father and daughter are doing more than amazi g work for whole mankind. In real manners, I regard people like you as a genuience Saints who are born for the wellness and welfare of not only mankind but for entire universe. Heartly and strong respectfully salute to u and khadar sir. May God bless you long life and success with your dreams
@@cdd9955 there is this dr, berstein in America, his book diabetes solution, I borrow it from the library, I don't know where you are, but it is a good book, I am type 2 but it gives guide guidance. Dr Berstein has been a type 1 from the age of 12, he is now 87, so he has been looking after himself for a long time.. this is what he recommends for type1 meals in a Breakfast 6 Oz of carbs 3 Oz of protein___ Lunch 12 Oz carb 5oz of protein___ Dinner 12 Oz of carbs 6 Oz of protein try to read the book it will give you some guidelines, it has help me quite a bit. A very tough formula to follow
@@milletmagic6609 Hello Dr Sarla . Need your help here My tayaji has diabetes for the last 30 years. For the last 4 years we have been giving him Jowar flour chapati. One big Jowar chapati in morning 9 AM and then something to eat in afternoon(salad/fruit etc) and then one at 6 PM in evening. His sugar level on every Saturday morning(fasting at 6 AM) used to be around 115-140 for the last 4 years. Last 2 weeks we incorporated 5 millets ambali. alternating 1 millet every 2 days.(So morning 1 Jowar chapati at 9 AM and One Big bowl of fermented Ambali in evening 6 PM with some subzi) So we observed for 2 weeks. Today(saturday monring 6 AM) his fasting sugar came out to be 362. Where as last saturday it was 192. I am really going clueless and worried now. Maybe im doing something terrably wrong but I dont know. Can you please help me here?
How can I tell if my ambali has fermented properly? Should I put it in the oven light or keep it on the countertop for fermentation? I've tried fermenting ambali for 10 hours in an earthen pot, but I haven't noticed any smell change or difference. Since I usually use the oven light for fermenting curd in cooler weather, I was curious if the same method could work for ambali
Hello mam. U r doing really a very needed recipes. Bcause some of us don't know hw to cook siridhanya, but still love to eat it in our day today life. Please upload more recipes.. thank you very much....
I have been following the method shown in the video for 2 mnths now. But, I 1st boil the water in a steel vessel, once it comes to a boil,then transfer the boiling water to the matka, add the millets and simmer it on lowest flame for around 20 minutes as you have shown maam. But it is sticking to the matka forming big and small lumps, making it cumbersome to break the lumps.. Also the matka has blackened over time.. Even though as you have shown maam i simmer it on the lowest flame just after adding the soaked millets into the boiling water I transferred to the matka... For 15-20 minutes... Also I found colour releasing from thematka as in mkt we never know chemicals may be used to make the matka... Difficult to check on face.. My question is can we cook it entirely in a steel vessel and then transfer it to the matka for fermentation after half and hr to 1 hr after it has cooled a bit.. As it cooks faster.. And above problems might be reduced.. Thank you for your efforts to save humanity..
Hello Dr. Sarla, I soaked the millets over night and let it air dry for a few days, post that I coarsely ground the millet to make rava out of it..... So my question is ...is it still necessary to soak the millet overnight before cooking ambali? Plz let me know....eagerly awaiting for your reply.... Thank you so much for the good work you and Dr.Khader are doing....
Is there any changes after fermentation, how do we know that fermentation process happened. There is starch in the millets which automatically thickened out after cooling not because of fermentation. Please let me know 🙏 there is no sign of fermentation after 10 hours how do we know.
Should we suppose to put ghee in ambali too before consuming? since I remember Dr. Khadar Wali saying to avoid constipation add ghee while consuming millets.
Many thanks to you and Dr. Khadar for introducing millet lifestyle which I have been using since 4 years. One thing I wanted to know is there a regular way to get in touch either with you or Dr. Khadar to introduce this lifestyle for a diabetic person, since they have to be under medical supervision during the change of diet or to reduce the dosage of the medicines consumed over many years. Kindly reply.
Thank you very much Dr.Sarala for sharing this healthy recipe .I would like to know that why we should cook millet rawa ? Because while fermenting idli/dosa batter we don't cook it ? Plz reply 🙏
Thank you for sharing. Could I please ask if there is an alternative to the cook/fermenting container that you've been using? Unfortunately I don't have it. When the fermented millet is ready to be consumed, how long does it last? Does it have to be storaged in the fridge? Thank you.
In the protocol for cancer patients it is advised to have millets in the form of ambali for minimum 6-9 weeks in the starting, is taking ambali means only ambali or we can take cooked vegetables coconut milk palm jaggery and sesame seeds with ambali while eating when we start millet? 2. In your videos it has mentioned that 2 fistful millet is sufficient for one person, is it for one meal or for the whole day?Please reply
Do I keep it on the table or the fridge? Does the fridge kill the micro? Can I cook it in a crockpot instead, then fermented it? Help, please, no website answer these beginner questions. Also can I leave it outdoors in a sunny spot. Thank you.
Well I have a doubt : the soaked water might contain antinutrients like phytic acids etc and carbon dioxide due to the germination process , so shouldn't it be better if we throw the water, only advantages it might contain not throwing away is water soluble vitamins
Thank you Dr Sarala. I have tried most of your recipes and love them. I wanted to know if you can heat the fermented millets over a double boiler till nice and hot. Will it destroy the healthy bacteria.
Hi mam, my father has CKD stage 5, ILD and decompensated heart failure, vocal cord palsy and severe gastric issues off late. We live in Bangalore, he’s very sensitive to anything that’s cooling. Please advise if this recipe is safe for him to consume.
I am cooking the millet whole w/out processing it to rava form as in the video, for 25 to 30 min. As long as the grain is soft, it is done correct? after fermentation, it is thick, this is the right consistency, correct? Is it suppose to have any smell or not any smell. I live in the U.S.A, and this is challenging to do, but am following the instructions to not exceed fermenting for 12 hours. Also, for one person over 45 yrs of age, Dr.Khader said to eat a less than 2 fistfuls, which is about 1/5 of a cup for me, this is correct? Please confirm. thank you.
I started preparing Ambali 2 days back but I am very confused about when to wash it because Dr Sarla says to roast it before pulse grinding(making it as Rava) and then soaking for 6-8 hours and then boil and ferment. But i don't know when to wash, i.e before roasting OR before grinding OR after grinding it into Rava? Please help
If we are using a new mud pot for the first time then before using it are we supposed to season it with oil(One time process) and start using that new pot for cooking Aambali? I heard if we don't season the mud pot with oil before the first time use, it may break early. Also my concern is if we season the mud pot with oil, then Aambli may have oil trace in it.. Please advice. Thank you
This is amazing with millets. In traditional kerala dishes, they used to consume 'pazhan kanji' means old porridge. This is usually done after a large spread of dishes fir Onam or Vishu. At the end of the festival day, they mix all the dishes (rice, avial, sambar, poriyals, couple of spoons of ingi puli, pachadi, kichadi, etc) together and keep it for fermenting overnight. Next day, this entire mixture is heated until it becomes a thick sludge. Its eaten as breakfast, lunch or dinner. Almost similar but simpler concept i guess. To this millet porridge, you can add coconut milk also but take care not to ferment too long - it can be intoxicating or sometimes can get spoilt. So just add it 2-3 hrs before eating porridge.That can give a super taste.
@@manojsethu2163 ji, It's value added that's why little expensive but highly nutritious and delicious. Can take in many flavour as per you desire. Regards
I am using positive millets since 7months, it helps me in controlling my sugar level but my B12 is 192. Mam pls suggest me should I take B12 injection or tablet or just continue with millet ambali n other millet dishes.
1. Ambali cooking and fermentation - soap stone Alli madabauda? 2. Earthen pot 1year only use madabeka? Or thumba varsha use madabauda ? Please answer me
Can we eat only ambali, porridge as three time meal beside it nothing else ? When and Which oil should be consumed in case of diabete ? Can we drink protein powder or eat boiled eggs for bodybuilding purpose ? Please reply ...., 🙏🙏
In case of type one diabetes Ambali is useful reduce the insulin dependency . Please also guide the coconut and other oil therapy useful in this condition.
Thanks for such an insightful video. Can we prepare a similar kind of Ambali with pearl millet, jowar or barley flour and then drinking the same with buttermilk next morning...or using only these 5 millets is a must?
I think different millets might have different microbial affects this result in diversity so I believe that we can use the millets you mentioned to make Ambali
A very good question 1. When we take a big dose of probiotics even if some get killed by the acid in the stomach those which survive will colonise and multiply in the gut 2 . Some strains of probiotics are even capable of withstanding acidic ph 3 . When we consume liquids they stay in our stomach for very little time and reach the intestines quickly thus reducing the time they are in contact with acid and therefore the survival of the bacteria improves This is the reason we are making the porridge watery 4 . Acidity in stomach ,the concentration and release is stimulated by a meal So consuming porridge on an empty stomach , also helps improve the survival of probiotics
Hello Dr. Sarala, I tried to make Ambli using the above recipe. After overnight fermentation, I took the sample to my lab to look for bacteria under the microscope. I am a microbiologist by profession. I could not find any bacteria after staining the smears. For boiling I used steel pot instead of claypot. Is it going to make that much of diffeence? Am I missing some thing? Do I need to ferment the porridge for a longer period of time? Please provide me some feedback. Thank you.
hey. i liked your question. did you get the answer? could you find the bacteria . are you having amboli or stopped eating? please respond. thanks in advance
Instead of covering the pot with cloth... what if we leave it open... then more microbes can come in? If we cover the pot with say metal plate...the. no air or very little air can enter so that is not good. If we use cloth air comes with good qty through pores of the cloth. What if we keep it fully open? Is that bad? If yes how?
Can we add a spoon of coconut oil to the porridge before drinking it? or can we add some grated ginger and curry leaves along w/some curd before consuming it? please answer. thank you.
Hallo Madam,before consuming what can add for taste.salt and lemonpickle we can add or still any other chintakaya pachadi, gongura pachadi. Pl reply. What millet is better as ambali. Only broken millet or millet powder like ragi powder we can use. Pl reply.
Mam, mujhe ambli lene se bahot gases hote hai...mai 10 hrs soak karke mixi me thoda chalakar phir cook karti hu aur phir kpada bandhke fermentation ke liye rakhti hu ...mujhse kya galati ho rahi hai mujhe samaj me nahi aa raha...please guide me
Dear Dr Sarla ji, i hv 2 question, please u answer or ask Dr kadher ji. He said that Ambali can be eaten by adding some salt. My 1st question is: can we eat ambali with some sweets like shakkar/jaggery powder also or not? My 2nd question is: as Dr Kaher ji has said that after fermentation, ambali must not be heated again but consumed as heating up will destroy the microbes generated by fermentation. My question is: can we eat ambali with some other dish that is HOT like vegetable or daal? Will that hot dish also destroy the microbes in ambali or not? Thank you!
please be kind enough to indicate the reduction of carbo index with fermentation. hours of fermentation vs reduction of carbo hydrates index . thanks in advance.
We love fermented food. Most we have made so far has been Asian inspired. Would love to make the 5 different Millets. Could you please let me know what the different grains are that I need to get. Thank you for your videos
Thanks I soak the millets for atta that millets I am using to make ambli.again I soak for 4 hours It will enough time.one question I just hear dr khadar lec he saying not used the pot which we make meat.and the oil in plastic bottles.here we can just order online .we don’t have locally available.they are sending oils in plastic bottles..I am making in steel vessel I have wait till it completed cool down or I can put hot in clay pot
Thank you for detailed recipe Dr. Sarala. Can we give this to children, from what age group can we start and how many times a week? Is it good if kids have eczema problem ?
@@milletmagic6609 Dr. Sarala, can we follow below steps to make process easy for regular consumption: 1. Wash 2. Dry in sun 3. Roast 4. Make rava and store Is it possible that we over ferment? Incase we want to use for afternoon meal, if we ferment at night, will it be a problem?
Dr. Sarala, Thank you so much for the work Dr. Khader vali sir and you are doing. I have incorporated kashayams in our morning routine (whatever is available to us, 3-4 varieties). I am glad to inform that kids didn't get fever even after vaccination from last 6 months.
Hello Sarala, Many thanks for the recipe, Do you have any suggestions for winter miler recipes as you mentioned heat destroys b12 But it’s hard to have cold stuff in winter
Ma'am I started these millets the way you told, i also stopped eating rice and wheat but from past 1 week i have 4 mouth ulcers, severe gastric problem after taking in lunch and dinner and not having bowels movement....not able to do stools. If it is cure the disease then why all these happening to me?
Dr Sarala, I do not know whether I am asking silly question or not . The process of porridge making demonstrated by you involves so many stages of boiling. Are the bacteria not getting killed during boiling process? How just overnight settling of boiled stuff in earthen pot get fermented without external supply of bacteria. Your early reply will be most appreciable.
Bacteria are formed during the final process of fermentation. Not before. Hence should not be heated after fermentation double boiler method only to warm it up. Heating more will kill them.
Help Please . I started preparing Ambali 2 days back but I am very confused about when to wash it because Dr Sarla says to roast it before pulse grinding(making it as Rava) and then soaking for 6-8 hours and then boil and ferment. But i don't know when to wash, i.e before roasting or before grinding or after grinding it into Rava?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I am an African specifically Namibian northerner, millet is our staple food since time immemorial.....so now I have an endless supply of fully organic millet to do all the recipes on this channel with.
Good
Is it true that it may cause goitre?
@@vanities9484 no.
Best way is to soak for 12 hours.
Millets have fiber so it is difficult to digest if we eat without soaking.
But if we soak it then fiber is very easy to digest.
Where are you from vanities?
@@anshumaaan I started preparing Ambali 2 days back but I am very confused about when to wash it because Dr Sarla says to roast it before pulse grinding(making it as Rava) and then soaking for 6-8 hours and then boil and ferment. But i don't know when to wash, i.e before roasting or before grinding or after grinding it into Rava?
@@ankur892k roasting is not necessary.
You have to wash 2 times to remove sand particles if any.
I soak for 12 hours.
Easy method is at 7 am wash and soak .
In the evening 7pm grind and cook for 15 minutes.
Third step cover with cotton cloth and consume next day in morning afternoon and evening.
Don't keep in fridge.
Consume same day.
These microbes are the medicine
Just can't thank enough, I have started taking ambali after watching numerous videos by Dr khadar vali and I'm feeling so so good already. Could see change in 15 days. It did take 15 days for my body to get adjusted to millet but eventually I am feeling nice.
Can you share how you make it ? Do u use polished or unpolished grains ?
@@blessed9491 unpolished and made it with flour (soaked and dried)
@@blessed9491hi
How does it taste..do u add salt after fermentation
@@daisyshah7246Dr Khadar says to add salt only after fermentation.
Thanks mam, today Dr Khadar sir said drink Ambali but i forgot to ask how to make it, this video solves the issue 🙂
Hello Dr Sarla. Thank you for this amazing video and in-fact everything you and Dr Khadar are doing for all of us. You both are ANGELS. Lots of love and respect for you. May god bless you both with his choicest blessings.
Thanks you
Thank you Dr Sarala and Dr Kahder Sir , I Thank you every morning for the Benifts I’m experiencing by using Ambali from past 1 week 🙏💐
You take the same soaked water for boiling or change the water
Hi Sarla, you both father and daughter are doing more than amazi g work for whole mankind. In real manners, I regard people like you as a genuience Saints who are born for the wellness and welfare of not only mankind but for entire universe. Heartly and strong respectfully salute to u and khadar sir. May God bless you long life and success with your dreams
Thank you
@@milletmagic6609 How to contact you and Sir
Need treatment for type1 diabetes
Pls advise
@@milletmagic6609 how to contact dr. Khadar wali ji
@@cdd9955 there is this dr, berstein in America, his book diabetes solution, I borrow it from the library, I don't know where you are, but it is a good book, I am type 2 but it gives guide guidance. Dr Berstein has been a type 1 from the age of 12, he is now 87, so he has been looking after himself for a long time.. this is what he recommends for type1 meals in a
Breakfast 6 Oz of carbs 3 Oz of protein___ Lunch 12 Oz carb 5oz of protein___ Dinner 12 Oz of carbs 6 Oz of protein try to read the book it will give you some guidelines, it has help me quite a bit. A very tough formula to follow
@@milletmagic6609 Hello Dr Sarla . Need your help here
My tayaji has diabetes for the last 30 years. For the last 4 years we have been giving him Jowar flour chapati. One big Jowar chapati in morning 9 AM and then something to eat in afternoon(salad/fruit etc) and then one at 6 PM in evening. His sugar level on every Saturday morning(fasting at 6 AM) used to be around 115-140 for the last 4 years. Last 2 weeks we incorporated 5 millets ambali. alternating 1 millet every 2 days.(So morning 1 Jowar chapati at 9 AM and One Big bowl of fermented Ambali in evening 6 PM with some subzi) So we observed for 2 weeks. Today(saturday monring 6 AM) his fasting sugar came out to be 362. Where as last saturday it was 192. I am really going clueless and worried now. Maybe im doing something terrably wrong but I dont know. Can you please help me here?
You and Your Dad have been doing Royal work ...Thank You & God Bless You😊
I have been following this routine for more than 5 years.
Dr Sarala, thanks a ton, for providing the steps for making Ambali.
You are doing great service yo humanity, like Dr Khadar
Keep it up.
The heading should have mentioned vitamin b12. UA-cam would have brought more search results and viewers to watch this video
Noted
Yes Ultimate advice
@@milletmagic6609 9l
@@milletmagic6609 you can still edit thumbnail in UA-cam studio ma'am...
How can I tell if my ambali has fermented properly? Should I put it in the oven light or keep it on the countertop for fermentation? I've tried fermenting ambali for 10 hours in an earthen pot, but I haven't noticed any smell change or difference. Since I usually use the oven light for fermenting curd in cooler weather, I was curious if the same method could work for ambali
Hello mam. U r doing really a very needed recipes. Bcause some of us don't know hw to cook siridhanya, but still love to eat it in our day today life. Please upload more recipes.. thank you very much....
I would like to know how to make it KINDLY I ASK THANKS
Who came here after watching Dr khadar vali in shhloka channel
Yes it's me
Thank you Madam, daughter of man of health messenger of God, Mr khadar vali garu satta kiti padabi vandanalu sir
Satta koti Padavi vandanalu sir
Thank you Dr. Sarala for your nice video on millet fermented drink.
I mix fermented millet porridge with buttermilk n have it’s good it’s works coolant to body
Give good knowledge for balance of good bacteria in guts through good food making. Thanks
I have been following the method shown in the video for 2 mnths now.
But, I 1st boil the water in a steel vessel, once it comes to a boil,then transfer the boiling water to the matka, add the millets and simmer it on lowest flame for around 20 minutes as you have shown maam.
But it is sticking to the matka forming big and small lumps, making it cumbersome to break the lumps..
Also the matka has blackened over time..
Even though as you have shown maam i simmer it on the lowest flame just after adding the soaked millets into the boiling water I transferred to the matka... For 15-20 minutes...
Also I found colour releasing from thematka as in mkt we never know chemicals may be used to make the matka... Difficult to check on face..
My question is can we cook it entirely in a steel vessel and then transfer it to the matka for fermentation after half and hr to 1 hr after it has cooled a bit..
As it cooks faster..
And above problems might be reduced..
Thank you for your efforts to save humanity..
Buy a matki from a better place and check the quality....matki is imp in this...as it's porous in nature it will help bacterias to be there.
Hello Dr. Sarla,
I soaked the millets over night and let it air dry for a few days, post that I coarsely ground the millet to make rava out of it.....
So my question is ...is it still necessary to soak the millet overnight before cooking ambali? Plz let me know....eagerly awaiting for your reply....
Thank you so much for the good work you and Dr.Khader are doing....
Is there any changes after fermentation, how do we know that fermentation process happened. There is starch in the millets which automatically thickened out after cooling not because of fermentation. Please let me know 🙏 there is no sign of fermentation after 10 hours how do we know.
Sometimes it take more time
Dear dr sarla regards iam finding it difficult to have earthen pot which is not lead ladden any advice
❤thanku beta God bless you with all yours family members
Soaking ,cooking and lastly fermentating ❤️
I have just learnt that MK7 of vitamin k2 is found in fermented foods. Would this apply to ambali as well ?
Good and valuable information. Presentation of ambli recipe is nice.
Should we suppose to put ghee in ambali too before consuming? since I remember Dr. Khadar Wali saying to avoid constipation add ghee while consuming millets.
Many thanks to you and Dr. Khadar for introducing millet lifestyle which I have been using since 4 years. One thing I wanted to know is there a regular way to get in touch either with you or Dr. Khadar to introduce this lifestyle for a diabetic person, since they have to be under medical supervision during the change of diet or to reduce the dosage of the medicines consumed over many years. Kindly reply.
How long you can keep it in the fridge, to be safe to eat. Thank you for the recipe.
Thank you very much Dr.Sarala for sharing this healthy recipe .I would like to know that why we should cook millet rawa ? Because while fermenting idli/dosa batter we don't cook it ? Plz reply 🙏
Thank you for sharing. Could I please ask if there is an alternative to the cook/fermenting container that you've been using? Unfortunately I don't have it.
When the fermented millet is ready to be consumed, how long does it last? Does it have to be storaged in the fridge? Thank you.
Good question
No can't store in fridge
Namaste Dr Sarla, after fermentation can this porridge be stored in fridge ( if yes then for how long ) or do we have to consume it all at once
Thanks Dr. Sarala. If we use flour, how to measure the correct consistency of Ambali? Thanks 🙏
Can we close the pot with the same earthenware plate or is cloth the best?
Hi Dr., will the fermentation be ok if done in a steel pot with cotton covering?
In Chronic condition like oral cancer can we eat Ambali with dal and cooked vegetable? As Dr BRC says avoid cooked food in chronic condition.
In the protocol for cancer patients it is advised to have millets in the form of ambali for minimum 6-9 weeks in the starting, is taking ambali means only ambali or we can take cooked vegetables coconut milk palm jaggery and sesame seeds with ambali while eating when we start millet?
2. In your videos it has mentioned that 2 fistful millet is sufficient for one person, is it for one meal or for the whole day?Please reply
Is there a clear way to make the millet rava? Do we need to soak and dry or simply wash and dry and make the rava?
Do I keep it on the table or the fridge? Does the fridge kill the micro? Can I cook it in a crockpot instead, then fermented it? Help, please, no website answer these beginner questions. Also can I leave it outdoors in a sunny spot. Thank you.
Very nice explained and helpful video sister may god bless you and dr Khadar sir
Well I have a doubt : the soaked water might contain antinutrients like phytic acids etc and carbon dioxide due to the germination process , so shouldn't it be better if we throw the water, only advantages it might contain not throwing away is water soluble vitamins
Thank you Dr Sarala. I have tried most of your recipes and love them. I wanted to know if you can heat the fermented millets over a double boiler till nice and hot. Will it destroy the healthy bacteria.
Can we use hot sambar with poridge?or even the sambar needs to be cooled as heat might interfere with the bacterias efficiency? please respond 🙏
Thank u Dr sarla. I have a doubt to be clarified. Can I make ambali in this way using amaranth seeds.
Hi mam, my father has CKD stage 5, ILD and decompensated heart failure, vocal cord palsy and severe gastric issues off late. We live in Bangalore, he’s very sensitive to anything that’s cooling. Please advise if this recipe is safe for him to consume.
I am cooking the millet whole w/out processing it to rava form as in the video, for 25 to 30 min. As long as the grain is soft, it is done correct? after fermentation, it is thick, this is the right consistency, correct? Is it suppose to have any smell or not any smell. I live in the U.S.A, and this is challenging to do, but am following the instructions to not exceed fermenting for 12 hours. Also, for one person over 45 yrs of age, Dr.Khader said to eat a less than 2 fistfuls, which is about 1/5 of a cup for me, this is correct? Please confirm. thank you.
Thank you for this video. Can we add , sugarcane jaggery into ambali before consuming it.
Can we have ambali after 24 hours without freezing in winters.
Namaste 🙏 madam,.... Consumption of fermented millet Ambli is helps to reducing diabities ? Please reply madam.... With regards 🙏
I started preparing Ambali 2 days back but I am very confused about when to wash it because Dr Sarla says to roast it before pulse grinding(making it as Rava) and then soaking for 6-8 hours and then boil and ferment. But i don't know when to wash, i.e before roasting OR before grinding OR after grinding it into Rava?
Please help
If we are using a new mud pot for the first time then before using it are we supposed to season it with oil(One time process) and start using that new pot for cooking Aambali? I heard if we don't season the mud pot with oil before the first time use, it may break early. Also my concern is if we season the mud pot with oil, then Aambli may have oil trace in it.. Please advice. Thank you
Ur contribution is always excellent Dr Sarala n highly regarded
Thank you ma'am.
Frrom whr can we get good quality earthen pot ? Can you please give link ...
From Amazon ...clay craft..you can buy earthenware pots. I have just ordered yesterday
Please include different ways to eat and drink ambali.
Also how to make millet flour since I believe they should be soaked before making flour
This is amazing with millets. In traditional kerala dishes, they used to consume 'pazhan kanji' means old porridge. This is usually done after a large spread of dishes fir Onam or Vishu. At the end of the festival day, they mix all the dishes (rice, avial, sambar, poriyals, couple of spoons of ingi puli, pachadi, kichadi, etc) together and keep it for fermenting overnight. Next day, this entire mixture is heated until it becomes a thick sludge. Its eaten as breakfast, lunch or dinner. Almost similar but simpler concept i guess.
To this millet porridge, you can add coconut milk also but take care not to ferment too long - it can be intoxicating or sometimes can get spoilt. So just add it 2-3 hrs before eating porridge.That can give a super taste.
You can try Mileto-G (AAHARAM INNOVATIONS Jabalpur)
More details about Millets products
ua-cam.com/video/0zt0pPnonjg/v-deo.html
The webiste is not complete. Also 50 for 250 gms means 200/kg. Too expensive. We get millets around 80-100 a kg.
@@manojsethu2163 ji,
It's value added that's why little expensive but highly nutritious and delicious.
Can take in many flavour as per you desire.
Regards
Thank you for this valuable health advice with recipe included 🙏🏼
You are welcome
I am using positive millets since 7months, it helps me in controlling my sugar level but my B12 is 192. Mam pls suggest me should I take B12 injection or tablet or just continue with millet ambali n other millet dishes.
very nicely explained Thank you.
what would suggest use different Millet every day or alternate with variety if so how to alternate. Thank you.
God bless u and ur father, madam. Respect from tamilnadu.
Mam can we keep that earthen pot which is tied for ambali under fan with low speed for better aeration? If not why?
1. Ambali cooking and fermentation - soap stone Alli madabauda?
2. Earthen pot 1year only use madabeka? Or thumba varsha use madabauda ? Please answer me
I had a question? Ambali we have in fermented form rit
Then can I have one time ambali and one time millet dosa ? Is it fine lik tis?
Can we eat only ambali, porridge as three time meal beside it nothing else ? When and Which oil should be consumed in case of diabete ? Can we drink protein powder or eat boiled eggs for bodybuilding purpose ? Please reply ...., 🙏🙏
In case of type one diabetes Ambali is useful reduce the insulin dependency . Please also guide the coconut and other oil therapy useful in this condition.
Hello Dr. Sarla
What to do to avoid acidity problem after eating millet?
Thanks for such an insightful video. Can we prepare a similar kind of Ambali with pearl millet, jowar or barley flour and then drinking the same with buttermilk next morning...or using only these 5 millets is a must?
I think different millets might have different microbial affects this result in diversity so I believe that we can use the millets you mentioned to make Ambali
Good morning doctor one query as our stomach secretes HCL IT will kill all microbes present ambali . How will microbes reach to our gut . Thnx doctor
A very good question
1. When we take a big dose of probiotics even if some get killed by the acid in the stomach those which survive will colonise and multiply in the gut
2 . Some strains of probiotics are even capable of withstanding acidic ph
3 . When we consume liquids they stay in our stomach for very little time and reach the intestines quickly thus reducing the time they are in contact with acid and therefore the survival of the bacteria improves
This is the reason we are making the porridge watery
4 . Acidity in stomach ,the concentration and release is stimulated by a meal
So consuming porridge on an empty stomach , also helps improve the survival of probiotics
Can i add a tadka after it ferments?
Hello Dr. Sarala,
I tried to make Ambli using the above recipe. After overnight fermentation, I took the sample to my lab to look for bacteria under the microscope. I am a microbiologist by profession. I could not find any bacteria after staining the smears. For boiling I used steel pot instead of claypot. Is it going to make that much of diffeence? Am I missing some thing? Do I need to ferment the porridge for a longer period of time? Please provide me some feedback. Thank you.
hey. i liked your question. did you get the answer? could you find the bacteria . are you having amboli or stopped eating? please respond. thanks in advance
Instead of covering the pot with cloth... what if we leave it open... then more microbes can come in? If we cover the pot with say metal plate...the. no air or very little air can enter so that is not good. If we use cloth air comes with good qty through pores of the cloth. What if we keep it fully open? Is that bad? If yes how?
Can I use glazed earthen pot for storage of ambali or no ?
How many days should fermented porridge lasts out side fridge .And how many days it is good to drink this kept outside .
Can we add a spoon of coconut oil to the porridge before drinking it? or can we add some grated ginger and curry leaves along w/some curd before consuming it? please answer. thank you.
Yes, absolutely but add them just before consuming it.
@@milletmagic6609 thank you for the quick response 🙏
Informative video, thank you madam. Does it require to cool the crooked millet before covering the pot with cloth?
Dr Sarala can you please provide link from where we can purchase millet rawa
Hallo Madam,before consuming what can add for taste.salt and lemonpickle we can add or still any other chintakaya pachadi, gongura pachadi. Pl reply. What millet is better as ambali. Only broken millet or millet powder like ragi powder we can use. Pl reply.
Such an amazing video. Doctor. Truly wonderful. Namaskara to you.
Namaste,
Can we keep it in oven if the climate is cold?
Mam, mujhe ambli lene se bahot gases hote hai...mai 10 hrs soak karke mixi me thoda chalakar phir cook karti hu aur phir kpada bandhke fermentation ke liye rakhti hu ...mujhse kya galati ho rahi hai mujhe samaj me nahi aa raha...please guide me
Namaskaram ! I made this fermented porridge and I found it very very tasty . 😄
Which millet you used?
Rashmi Agnihotri ! Little millet.
Can we prepare it and keep in refrigerator? Or to make fresh everyday?
How we know it's fully fermented...
@@rashmiagnihotri2071should make fresh only I guess
Dr Sarla. When we soak any of the positive millet for Ambali , do we need to wash three times first ? Then soaking water can be used after 8 hours ?
Can we churn the ambali in a mixer after it is fermented, to make a smoothie?
Madam. Very good🙏🙏🙏. Please tell after cooking and fermentation of 4 to 12 hrs how long we can keep it and use
Dear Dr Sarla ji, i hv 2 question, please u answer or ask Dr kadher ji. He said that Ambali can be eaten by adding some
salt. My 1st question is: can we eat ambali with some sweets like shakkar/jaggery powder also or not? My 2nd question is: as Dr Kaher ji has said that after fermentation, ambali must not be heated again but consumed as heating up will destroy the microbes generated by fermentation. My question is: can we eat ambali with some other dish that is HOT like vegetable or daal? Will that hot dish also destroy the microbes in ambali or not? Thank you!
How long can u keep this dish and do u need to finish it immediately or can keep in the fridge????
please be kind enough to indicate the reduction of carbo index with fermentation. hours of fermentation vs reduction of carbo hydrates index .
thanks in advance.
We love fermented food. Most we have made so far has been Asian inspired. Would love to make the 5 different Millets. Could you please let me know what the different grains are that I need to get. Thank you for your videos
1. Foxtail Millet
2. Brown top Millet
3. Little Millet
4. Kodo Millet
5. Barnyard Millet
Madam, is it wise to calculate calories in food? How much calories, are present in 100g ambali?
Hi Sarala, thank you so much for the recipe. Do we need earthworm pot to cook this or can we make it in steel vessel as well?
Can I make it with bajra flour?
Thanks
I soak the millets for atta that millets I am using to make ambli.again I soak for 4 hours
It will enough time.one question I just hear dr khadar lec he saying not used the pot which we make meat.and the oil in plastic bottles.here we can just order online .we don’t have locally available.they are sending oils in plastic bottles..I am making in steel vessel I have wait till it completed cool down or I can put hot in clay pot
Thank you for detailed recipe Dr. Sarala. Can we give this to children, from what age group can we start and how many times a week? Is it good if kids have eczema problem ?
Yes it’s good for children as well
You can start from the age of 1 year
Atleast Twice a week is good
Daily is advisable if the condition is severe
@@milletmagic6609 Dr. Sarala, can we follow below steps to make process easy for regular consumption:
1. Wash
2. Dry in sun
3. Roast
4. Make rava and store
Is it possible that we over ferment? Incase we want to use for afternoon meal, if we ferment at night, will it be a problem?
Dr. Sarala, Thank you so much for the work Dr. Khader vali sir and you are doing. I have incorporated kashayams in our morning routine (whatever is available to us, 3-4 varieties). I am glad to inform that kids didn't get fever even after vaccination from last 6 months.
@Hawsa K can u please tell how much should be eaten in a day? Also if we make large amount should we be keeping it in fridge or outside?
Hello Sarala,
Many thanks for the recipe,
Do you have any suggestions for winter miler recipes as you mentioned heat destroys b12
But it’s hard to have cold stuff in winter
DR Madame, How can I understand that it would be fermented after fermentation what is the test of it, like cards?
mam, how to make rava, is it a market flour in form of millet?
Grind iton stone
Rava is rough flour to make it you can choose your millets and then grind them either with stone or use blender.
Ma'am I started these millets the way you told, i also stopped eating rice and wheat but from past 1 week i have 4 mouth ulcers, severe gastric problem after taking in lunch and dinner and not having bowels movement....not able to do stools. If it is cure the disease then why all these happening to me?
You need to drink more water.
Dr Sarala, I do not know whether I am asking silly question or not . The process of porridge making demonstrated by you involves so many stages of boiling. Are the bacteria not getting killed during boiling process? How just overnight settling of boiled stuff in earthen pot get fermented without external supply of bacteria. Your early reply will be most appreciable.
Bacteria are formed during the final process of fermentation. Not before. Hence should not be heated after fermentation double boiler method only to warm it up. Heating more will kill them.
Thanks for the information ! One question..which millet rava have you used in this video?
Hi Sarala,
Thanks a lot. Can we add fenugreek before fermentation
Hi ma'am,
Could you please advise that, can we prepare Shridhanya ambali in buttermilk, like prepared with pearl millets.
Regards Harveer Singh
Help Please . I started preparing Ambali 2 days back but I am very confused about when to wash it because Dr Sarla says to roast it before pulse grinding(making it as Rava) and then soaking for 6-8 hours and then boil and ferment. But i don't know when to wash, i.e before roasting or before grinding or after grinding it into Rava?