❤🎉Thank you for sharing very useful information and message on Fermented mullets Porridge. Thank you Dr khadar and sarala.

Thank you Dr. Khadar sir and Dr. Sarala madam for once again taking the pain of giving details about HEALTHY MILLET AMBALI DRINK preparation, consumption & its benefits 🙏🙏🙏🙏🙏🙏

Very happy to see together great father and daughter 🎉

Thanks to dr sarala n khader sir for clearing all the doubts regarding preparing n having ambali

Thanks to respected Dr.Khadar sir and Dr. Sarala for valuable guidance 🌹🙏

I have just started to watch your positive magic millet videos and I am so amazed at how wonderful these millets are. This video gives very good information and I hope to keep learning more so I can make ambali (never heard of it before!) at home. Please continue to provide this kind of step-by-step practical information so we can incorporate into our daily life. Thank you very much, ❤from Canada.

Thanks dr for clearing all doubts

In the realm of health, a duo unique, Doctorate Father and Homeopathy mystique. Khader Vali and Sarala, a pair so wise, Unveiling the secrets of Ambali's surprise. B complex, they say, in porridge resides, A non-pharmaceutical solution that guides. Fermentation's dance, a microbial show, In watery dilution, it's the gut's friendly glow. Through stomach acids, the journey it braves, A safe window of consumption it paves. A witty concoction, this Ambali tale, Health tips and humor, an informative trail.

So great and lovely father-daughter

Thank you so much for the videos with the required basic information for the essential elixir of life. It was very much needed information as I had been consuming Ambali for last 4 months but all in the wrong manner.

Thank you dr khadar 🙏

Thanks dr khadar and sarla mam for your valuable advice 🙏🙏

So well explained thank you so much

Thankyou for info. 🙏🙏

Thank you very much Dr Khabar for your kind and generous, i am from malaysia, i can still benefit the millet porridge instead ambali.

We blessed to have people like u 💐💐💐 may god bless both of u

Nice information dr khaddarvali sir and mam dr sarla

Thank you both. Very good information.

I really appreciate 🙏 you taking the time ⏲️ to explain how 🤔 the ambali should look and how to eat it. ❤❤❤❤❤. Awesome ambali tutorial video. 👏 👏 👏 👏 👏 👏 👏

Great... thank you so much sir and sarla maam

Very clear cut instructions on Ambali

Wow. Just Wow. You guys make me learn so many new things even after years of learning this lifestyle. Thank you so much. You are truly God sent.

Thank you for this informative video ..

Thank you for your great work to mankind Dr kadhar sir and Dr sarala mam! Long live!

सर जी 🙏🙏 💐

Thank you very much Sir 🙏🙏🙏🙏. Happy Deepawali 🎉🎉

Sir great message I pray for God 120 years long life Sarla also thank you

Sir, i was making Ambali and having it 3 times daily, till the time it goes bad & tastes sour. Now, this new methods appears of preparing ambali three times and consuming it also within an hour is very difficult and tedious too. Anyhow, i will try as its made significant improvement to my health as well as to my ailing father.

Thank you, one more FAQ n many more please do come up, very simple n good discussion

👍👌

Explanation was very necessary ❤🙏😊

Thanks

🎉🎉🎉😊

Namaskaram Dr. Khader & Dr. Sarala your video is a complete encyclopedia about ''Ambali''. My question is after soaking & boiling millets how do we make sure the water is 10ltrs? The ratio of millets & water is 1:10. After cooking the millets how do we ensure that the water standing above millets is 10ltrs? Regards

Thank you for the information. I don't use milk at all. What is alternative way to check if the porridge is fermented?

Sir, please include the above important message in the workshops os while addressing the patients visiting you at your Mysore house o appointed day.

Thankyou very much . Can osteoarthritis ( knee cartilage degeneration) be cured by eating ambli ? Or atleast helps in arresting further deterioration? Thanks

Thanks a lot but even after this video I have a few queries n would really appreciate if Dr Kadar organises workshops in different cities on how to use millets ..I'm from Mumbai n would be the first in line to learn all about millets from you 🙏 Hope u consider my suggestion

Thank you very much for detail explanation. If places like Melbourne, Australia which are very cold, curd cannot be prepared in room temperature. How can we do it ? Thanks 🙏

I am very much fond of you my respected sir.I started to use ambali and five positive millets in our daily meal as a dinner since my family is skinny but continous use for last three months each member got their weight reduced to around 6 kgs even children too we are afraid of further use of it however we want to gain weight.

Have been hearing lot about the benefits of Ambali and have tried setting numerous videos on how to prepare the same. In almost all videos including the ones from this channel, i could not see it in liquid form after it is fully prepared. So the doubt remains on how to prepare in liquid form. Could you please make a new video in which this is clearly demonstrated and shown? Many thanks for your service to humanity. 🙏

Very nice Sister, MaShah'Allah' good questions We have been got extra knowledge, keep it up 👍👍👍

Sir/Madam, I have few queries on AMBLI. 1. How many hours are required to soak each of the 5 different millets-rice in an earthen pot before cooking them in the same earthen pot ? 2. Is it mandatory to tie the earthen pot/handi with a cloth after the Ambli is cooked & cools down ? Covering the pot with an earthen lid won't do ? Since and if the earthen lid allows the air cerculation in the cooked Ambil through the gaps bitween the lid and the pot ? 3. I have obsereved the amount of grains ( 100 grams ) put/soaked in 1200 ml water, cooked after using the same counting utensil for precision, doesn't have the same dencity every day. Some times it is very liquidish, some times it is like a porridge & some times it is like a soft khichàdee.... Why so ? * Kindly reply and guide. Regards. ‐VLG/16-11-23/Thursday/08:38.

During winters do we have to keep the earthen pot in warm place in the kitchen as we do so for curdling?

Great help to Kader Garu and Dr Sarala for sharing knowledge. I make millet ambali using slow cooking clay pot electric and slow cook for eight hours and since we live in cold climate we use it for two days. Highly recommend and consume it for health 🎉. Best

Can you please do 1 video of a compilation of testimonies from all your listeners?

What to eat millet everyday?

Making it seaparately for 3 times is very difficult. We make one time and consume one time. If it still residues, we refrigerate and have it again .

We have been on millets food since October 2020 and we have been eating only two meals a day. First meal at 1000 hrs and second meal around 1830/1900 hrs . For the first nine weeks, both meals were in ambali form. These days our preferred choice is rotis in the morning and ambali in the evening. Sometimes, we deviate from this choice. This pattern has worked well for us . This video has created a little confusion with regard to the way ambali is to be made and consumed.Our method has been in conformity with the earlier methods described in the earlier videos. We have been soaking the millets for minimum eight hours in 1:10 ratio. Our cooking time has been nearly one hour as opposed to 15-20 minutes suggested in this video. After one hour, the product is not in flowing liquid form, though it is still not completely dry. Thereafter,it is left for fermentation in the recommended way. Then we consume this as our complete evening meal with other accompaniments like dal, sambar, vegetables,etc. Now there are a few variations suggested in this video. Firstly,it is the first time it is suggested that the ambali must be consumed within the maximum time limit of one hour after it is fermented. Secondly,the consistency part has taken a different form.It is now recommended that it has to be in liquid form and in 1:10 proportion. Also, while making ambali with the grain, the grain never gets fully dissolved in the water. Maybe it will work better with rava or atta.While drinking the ambali with undissolved grain ,does it not violate the need to avoid the ambali spending time in the stomach. Next question is about the accompaniments, don't they loose their solid form after chewing ,thus eating them with ambali should not be a problem. Of course, they should not be hot . Next question is about the quantity. 150/200 ml of ambali will have how much water and how much millet?

Thanks dr khadar for educating us, how can we ferment the ambali if we live in a cold place like Denmark🇩🇰.

can we add one spoon of fermented ambali to newly cooked ambali for speedy fermentation. Example, we add a spoon of curd to warm milk to get it fermented. Please clarity.🙏

Artha aaglilla🎉🎉🎉

I checked today curd gets set in 4 hrs at my place so if we cook millet at night rhen it will be fermented at mid night only , what to do in this case?

Please answer this mam,if ambali is prepared from of whole grain should we stilk drink it or is it necessary to chew? please answer

Ma'am it's out of track pls guide regarding sapta Patra was taking only once in the morning for 28 days yesterday I saw dr khaders reel he is suggesting evening also nd is it once in 3 months or 4 months nd in drs one reel he suggests parijatha peepal nd gauva how to take these while taking sapta

Madam, can you pls make one video on your daily diet for seven days, what do you eat from morning till night, pls.

Can l made ambli of nutral millets like jwar makka ragi bajara ?

If we consumed any millets a day, is this possible to take or consume any other cereals or Lentils with these any five millets or later time to take complete benefit ??

Namaskar Dr khadar ji can medicine be taken after consuming ambali in d morning for cancer patient. Plz share your valuable advice

Auto immune condition Hashimoto’s for women close to 50. Can we eat a ambali? Is millets right for us. Because of sensitivity to lectins . Please help

what to do when we are traveling and out of our home for a week because it difficult to manage the making millets out of our home

But earlier khadar sir told dat we can eat ambali by making it once n hv it in lunch n dinner too by keeping it on wet sand

What is structured water? Also where do I find it? Can I use spring water?

I did 12 to 2 ratio and it was still thick. Can we add water to the thick ambali to make sure its watery to drink it?

Please do video on pre pregnancy and pregnancy mam

Madam I have utertics stones in left side kidney.what should I follow madam

Now Regarding Ambali that is very much clearly suggesting. Please give lecture in Hindi so people understand thanks

doesn't eating just cooked millet (not fermented) ferment inside the body and have similar effects as ambali?

which millet is good Unpolished or polished for Kidneys

If someone can not drink ambali in breakfast can it be taken in before dinner

Is it normal to have stomach pain or cramps after eating ambali ? Or does it mean something went wrong ?

Seems I was making umbali wrong way. What shoud to one take if he is suffering from chest infection with heavy mucus.

If this conversation would have been in hindi, people would comfortably understand

Mam mei morning or night Ambali pee rha hu Afternoon ku usi daane ke chawal bna ke kha rha hu , mujhe 1 year se uper ho gya hai kaafi fark hai.Mujhe autoimmune disease hai. My question is kya mei chawal mei curd(dahi) daal skta hu.mei sir ka jo Dr.khader vali lifestyle use strictly follow kar rha hu iska mujhe kaafi benifit hua hai.pls mam mujhe btaye mei chawal mei curd daal skta hu.

Can we use a mix of positive and neutral millets to make ambali?

Greetings 🙏. When do I eat fruits when eating the ambali porridge?

Most important clarification,from where to buy the millets, people are fleecing buyers with fancy _full claims.

Sir, If the millets are soaked 6 to 8 hrs to get rid of the nutrient inhibitors, shouldn't the soaked water be discarded instead of using it in the cooking?

Dr After thorough boiling how again microbes sets in Ambali

How to contact khader sir

Sorry typographic error. It should read as ''10 times the quantity of millets'' & not 10ltrs. Regards

One more question its always mentioned clay pot for fermentation of Ambali. Can we use stainless steel to cook and for fermentation just like we do for curd or idli/dosa?

why mud pots only are used? mud pots are porus and residue of soap is soaked into it.

I have 2 queries. Please clarify. 1. Ayurvedic doctors I met told not to cook night and eat next day. Suggested to only cook fresh food and have. This is creating dilemma 2. We prepare a powder made of badam, dry dates, Makhana etc which we mix with milk and drink. So can this powder be mixed with Ambali you are talking about and consumed

Sir earlier I saw a video of your you said after making you can have in next few hours, I don’t remember how many hours you have mentioned but counting hours for making and consuming in an hour sounds not easy in a day to day life, what I mean is if there any way out to make it bit easy 🙏

Madam me video s telugulo vunte bagundu anipistondi madam naku chudalani vuna english lo ardham kaavadam ledu

Dr Sarala, when you say make it 3 times, do you mean soak, cook, ferment and mix all 3 times or we can krep enough millets soaked for 3 meals and cook and ferment for each meal? This is imp for time management.

How long ambli can be consumed

How to contact dr khadar ali for my father's illness

Please can you clarify, is it good for a patient who has undergone gall bladder surgery

Do Ghana oil contain phytic acid

Madam can you please clarify the number of hrs to be soaked for preparing ambali when we use rava or flour or the grain

Can a 2 year old have it ?

Cook avvadaniki 30mts padutunnadi ok nasir

Hi mam, can we give ambali to 20 months old baby?

Is it good to have the ambli the first meal early in the morning

I soak the millet in 1:10 ratio, I cook it till most of the water gets soaked and the grains is soft. When I leave it in the mud pot, by morning it's is mushy most of the days and sometimes almost dry. What am I doing wrong here?

I made ambali with kodo millet flour....but soaking in water for 6hrs...started getting sour smell and when cooked sour taste...please tell how to make???

Can I drink ambali in winter season.

After boiling if we need to have 1:10 consistency how much water we need to soak then??