Cucumber Avocado Millet Ambali — this gut-friendly, probiotic dish is the perfect way to spice up the traditional fermented millet dish! With cucumbers and mint for brightness and avocado for creaminess, it’s super customizable and the perfect light and refreshing breakfast or lunch this summer!
WATCH HOW TO MAKE CUCUMBER AVOCADO FERMENTED MILLET AMBALI:
Start by washing any positive millets such as foxtail or kodo until the water runs clear. Let this soak for 4-6 hours until it swells up.
Heat this on medium heat until it comes up to a simmer and add extra water if needed. Transfer to a terracotta pot and cover with a cloth. Let this ferment in a cool and dry place.
Some people find ambali bland so to add some extra flavor, we’ll add some summer veggies. I love using cucumbers here since they’re also cooking and so good in the summertime. Transfer them to a blender along with some avocado for a lovely creaminess without the dairy. Add some mint leaves for freshness and blend this mixture until smooth.
Once our millet ambali has fermented, we’ll transfer this to a serving dish with our veggie purée, some lemon juice, and salt. For some texture and color, I like to garnish this with more veggies like cherry tomatoes, cucumbers, avocado, mint, some crushed peanuts, and curry leaf oil.
This Cucumber Avocado Millet Ambali has been on repeat at my home this summer. Enjoy it for breakfast or a light lunch. Head over to my blog for the detailed recipe, enjoy!
If you like this, please try my other recipes:
Avocado Cucumber Millet Ambali — this gut-friendly, probiotic dish is the perfect way to spice up the traditional fermented millet dish! With cucumbers and mint for brightness and avocado for creaminess, it’s super customizable and the perfect light and refreshing breakfast or lunch this summer!
- 1/2 cup kodo millet , coarsely ground
- 2 1/2 cups water , for soaking the millets
- 3 mini cucumber
- 1 avocados
- 7-8 mint leaves torn
- 2 tsp lemon juice
- himalayan salt , to taste
- 8 cherry tomatoes , halved
- 1/2 cucumber , finely chopped
- green chilies , optional
- fresh mint
- roasted peanuts , coarsely crushed
- pickled onions
- curry leaf oil
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I used Kodo millet but you can use any positive millet such as foxtail, little, browntop or barnyard. Also, I used a millet rava, but if that is not available you can coarsely grind your millets in a blender on the pulse setting. Don’t make it a powder.
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To make the ambali, wash your millets two to three times until the water runs clear. Then soak them in water for 4-6 hours.
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Then cook the millets with the soaking water on medium heat until it comes to a simmer. Don’t discard the soaking water. Keep stirring the millets until done and add extra water if needed. The consistency of the millets should be like cake batter.
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Let the millets cool for 30 minutes and then transfer it to a terracotta pot and cover with a thin, cotton cloth. Ferment in a cool, dry place for 4-6 hours (takes the same amount of time as it takes to set yogurt) After fermenting, the ambali must be eaten within 5 hours for its health benefits but after that it can still be eaten as a healthy meal.
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For the vegetable purée, blend together your cucumbers, avocado, and mint leaves until smooth.
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Mix the ambali with the vegetable purée and sprinkle it with salt and lemon. Garnish with some cherry tomatoes, cucumbers, green chili, peanuts, pickled onions, fresh mint, and curry leaf oil. Your Cucumber Avocado Millet Ambali is ready, enjoy!
Recipe Video
- The vegetable purée will become brown (oxidized) if left out for too long, so make the purée when you are ready to serve.
- This is a vegan recipe, but you can serve it with yogurt if you would like.
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