Ambali Porridge recipe Making
Ingredients
Little millet - 1cup
Water - 10 cups
Procedure
Wash one cup of millet and grind coarsely like rava in a mixie jar and soak with 4 cups of water for six hours.
Soak millets the previous night to cook the following morning and soak in the morning to cook in the evening.
Cook the soaked millets on a low flame. Go on adding the remaining six cups of water gradually to the porridge as and when the water in it gets exhausted.
After the porridge is cooked, cover it with a clean muslin cloth.
Porridge 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 perish.
Note
1.Porridge should be prepared with the homemade rava and preferably not with the rava bought from the shops.
2.Clay pots are the best to prepare porridge. Do not use aluminium vessels at all.
3. For little millet and barnyard millet quantity of water should be lessened.
4. Method of preparing porridge with any siridhanya is the same.
5. Because the porridge is fermented to make Ambali, vegetables should not be added while cooking.
6. Before consuming this porridge we can add cumin powder, pepper powder or carom powder.
7. 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 porrridge in it. It should not be heated beyond lukewarm level as beneficial bacteria will get destroyed.
8. Salt should not be added to porridge before fermentation. Add salt to porridge just before consuming it..
Ingredients
Little millet - 1cup
Water - 10 cups
Procedure
Wash one cup of millet and grind coarsely like rava in a mixie jar and soak with 4 cups of water for six hours.
Soak millets the previous night to cook the following morning and soak in the morning to cook in the evening.
Cook the soaked millets on a low flame. Go on adding the remaining six cups of water gradually to the porridge as and when the water in it gets exhausted.
After the porridge is cooked, cover it with a clean muslin cloth.
Porridge 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 perish.
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| Little Millet Ambali Recipe Making |
Note
1.Porridge should be prepared with the homemade rava and preferably not with the rava bought from the shops.
2.Clay pots are the best to prepare porridge. Do not use aluminium vessels at all.
3. For little millet and barnyard millet quantity of water should be lessened.
4. Method of preparing porridge with any siridhanya is the same.
5. Because the porridge is fermented to make Ambali, vegetables should not be added while cooking.
6. Before consuming this porridge we can add cumin powder, pepper powder or carom powder.
7. 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 porrridge in it. It should not be heated beyond lukewarm level as beneficial bacteria will get destroyed.
8. Salt should not be added to porridge before fermentation. Add salt to porridge just before consuming it..
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