Soak the Millet

• Wash 1 cup millet and either grind coarsely like rava, or leave whole.

• Soak with 4 cups of water for around 6 hours (overnight or up to 6 hours)

Cook the Millet Porridge

• After soaking, cook the millet about 15–20 minutes on low heat in a pan or kadhai until it turns into a soft porridge-like consistency.

• Gradually add the remaining 6 cups of water (hot or lukewarm) as the porridge cooks and water reduces

• • The exact time may vary slightly depending on:

    • The type of millet (some cook faster, like little millet, others slower, like kodo millet)

    • Whether the millet is whole or broken (broken cooks quicker)

    The key sign it’s ready: the grains should be fully cooked and soft, and the mixture should have a slightly thick, smooth texture before you move to fermentation.

Ferment the Gruel

• Cover the cooked millet porridge with a clean cotton or khadi cloth and let it ferment.

• If prepared in the morning, have it in the evening; if cooked at night, consume the next morning
  

• Fermentation Duration:

  • In warm weather (above ~28°C), ferment for 6–8 hours.

  • In cooler weather (below ~22°C), ferment for 10–12 hours or overnight.

fermentation time for Ambali is very similar to the time it takes for milk to curd in the same weather conditions.

Extra Tips:

• • • Do not ferment beyond 12 hours in hot climates—over-fermentation can make it sour.

    • Place the pot in a warm, shaded area (avoid direct sunlight).

Serving & Notes

• Drink it directly

• You can serve it with sambar, dal, rasam, or buttermilk—but avoid hot sambar or rasam to retain beneficial microbes.

• Optionally add cumin powder, pepper powder, or ajwain (carom) powder.

• Do not add salt or buttermilk before fermentation—add it just before serving