Little Millet Ambali (Samalu / Saamai Ambali)
Little millet makes the lightest ambali of the Siridhanya five. The tiny grains, called samalu in Telugu and saamai in Tamil, cook in minutes and turn soft and faintly sticky, so the soured gruel comes out smooth instead of grainy. Andhra and Karnataka homes usually keep it plain: salt, a splash of buttermilk, and little else. It drinks mild and clean at any hour of the day.
Prep Time
30 min soak + overnight ferment
Cook Time
15 min
Servings
4
Difficulty
Easy
Ingredients
- Little millet (samalu) — 1/2 cup (95 g)
- Water — 4 cups, plus extra to loosen
- Buttermilk (or thin curd) — 1 cup
- Salt — to taste (add at serving)
- Small onion, finely chopped — 1 (for serving)(optional)
- Curry leaves — 1 sprig (for serving)(optional)
- Green chili, finely chopped — 1 (for serving)(optional)
Instructions
- 1
Rinse the little millet well, soak for 30 minutes, then drain.
- 2
Add the millet to 4 cups of water and bring to a boil. Simmer on low for 12 to 15 minutes until the grains are soft and slightly sticky.
- 3
Cool to room temperature and transfer to a clay pot or glass jar, leaving the salt out for now.
- 4
Cover loosely with a cloth and ferment overnight, 8 to 10 hours, until gently sour.
- 5
In the morning, mash the grains lightly, then whisk in the buttermilk with enough cold water to loosen it to a drink.
- 6
Season with salt and finish with onion, curry leaves and green chili if you like.
- 7
Serve cool and unheated, so the fermentation stays alive.
Tips
- •Little millet keeps thickening as it stands, so set aside a little extra buttermilk or water to loosen it just before serving.
- •Rinse the grains until the water runs clear. This removes surface starch and gives a cleaner sourness.
- •Time the soak and cook for the evening so the ambali ferments overnight and is ready by morning.