Dhodia Rice Ambil (Fermented Rice Gruel)
A tangy, mildly fermented rice gruel traditionally drunk as a cooling breakfast by Dhodia tribal families during hot summer months.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Clay pot
- •Sieve
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 0.5 g
- carbs
- 19 g
- fibre
- 1 g
- protein
- 2 g
- calories
- 90 kcal
Instructions
- 1
Put the cooked rice into a clay pot. Mash it lightly using a spoon.
- 2
Add the water and stir well to loosen the rice into a thin gruel.
- 3
Stir in the buttermilk to help the mixture ferment.
- 4
Cover the pot with a cloth. Leave it at room temperature overnight, for about 10-12 hours.
- 5
Check it the next morning. It should smell mildly sour, showing it has fermented.
- 6
Strain it if you want a smoother drink, or leave it as it is for texture.
- 7
Stir in the salt, chopped green chilli and cumin powder just before serving.
- 8
Serve the ambil chilled or at room temperature.
Chef's tips
Fermenting takes less time in warm weather. Always use a clean clay or glass pot so the flavour stays fresh.
Ingredient substitutions
- buttermilk → a spoon of plain yogurt
Storage
Refrigerate for up to a day once fermented to slow further souring.
Reheating
Serve cold or at room temperature; not meant to be heated.
Common mistakes to avoid
- •Leaving it to ferment for too long, which makes the ambil unpleasantly sour.
Serving suggestions
Cooked Dhodia Rice Ambil (Fermented Rice Gruel)?
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