In Conversation With Dr Khadar - FAQ's On AMBALI

[@sue17318]

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.

[@mahindersingh6786]

Very happy to see together great father and daughter 🎉

[@chayanagaraja987]

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 🙏🙏🙏🙏🙏🙏

[@devendraparmar3332]

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

[@babireddy1]

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

[@manjulagovindaiah1060]

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

[@udaiti6784]

Very useful FAQs. Thank you!

[@lifeisthebestteacher]

Dr Khadar is one of a unique kind among respectable medical practitioners. A gift unto mankind.

[@bhamidipatisrinivas1551]

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.

[@devendraparmar3332]

I entirely agree. I have same feelings

[@milletmagic6609]

Our pleasure!

[@hassank956]

Thank you both. Very good information.

[@shobhav.2337]

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

[@blessed9491]

I don't think he said 10 ltrs but 1:10 as u have to drink it within an hour n need a lot of ppl to consume 10 ltrs ..Sarla ma'm said around 150 -200 ml is enough for 1 time 👍🏻

[@gurvindermaan7469]

So great and lovely father-daughter

[@senthamilselvam2421]

Very clear cut instructions on Ambali

[@vinnettepope8255]

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

[@rsyamprasad]

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

[@ashimdharni744]

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.

[@milletmagic6609]

What you have been doing is wrong . What we have discussed in this video is not new. The problem is people have misunderstood and interpreted as per their convenience. Hence this video to ensure mistakes are not made

[@MsAhishek]

​@@milletmagic6609Curd/Ambali is not fermenting even after 24 hours in Delhi, as the temperature is dropping below 10°C. Can I keep it inside a warm blanket to maintain a higher temperature instead of letting it ferment for days?

[@MrAqeelshaikh71]

Nice information dr khaddarvali sir and mam dr sarla

[@SnehalPatil-xi1vf]

Thanks dr for clearing all doubts

[@itssinging4415]

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

[@ujwalajp3278]

Thank you for this informative video ..

[@milletmagic6609]

Glad it was helpful!

[@D33p11]

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.

[@rajeswarikarthicvel686]

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

[@milletmagic6609]

Thanks a lot

[@srinivasbalan9281]

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

[@milletmagic6609]

Glad you liked it

[@majgenksdahiya7629]

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?

[@milletmagic6609]

Cooking time one hour never suggested Not at all required

[@milletmagic6609]

Yes that’s the reason we made this video It was always suggested to not keep the Ambali in fridge or re heat it And once fermented for the required duration it has to be consumed . Seeing that people are keeping same ambali for two or even three meals we wanted to clarify that

[@milletmagic6609]

First video also had recommended 1:6 to 1 : 10 water . Final consistency depends on how long and what kind of flame you use for boiling and if it’s flour / rava / rice form which you use Seeing that these mistakes are happening , these additional clarifications have been made in this video .

[@roytheroy1]

​@@milletmagic6609 Pls provide some best millet supplier contact information ,, not only one.

[@mars-cs4uk]

@@milletmagic6609 I gave my fullest respect for your mankind to teach. Thanks. Just a simple clarification. I am making the fermented drink (Kvass) and when I want to stop the fermentation people are saying put it in the fridge so that you will stop the fermentation. I am not sure why Is that will apply to Ambali. Is there any scientific reason for this Doctor and that's why you're not suggesting putting it in the fridge for the next meal in the evening.

[@BandiMuraliKrishna]

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.

[@manjulagovindaiah1060]

Excellent sir...

[@milletmagic6609]

Lovely writing

[@namratagandhi3381]

Beautiful✨✨

[@sushmitac3035]

​@@milletmagic6609AI poem on the contribution of Dr Khadar Sir, Dr Sarala Mam, and Ambali

[@MinarajuSalina-im3qi]

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

[@taruninc]

Thank you dr khadar 🙏

[@golgysingh5428]

Explanation was very necessary ❤🙏😊

[@milletmagic6609]

Glad it was helpful!

[@ps-naturelife1118]

Can we cook in steel pot and tie with cotton cloth

[@limhh2011]

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

[@suprya9195]

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

[@mahendrawaghmare1497]

सर जी 🙏🙏 💐

[@padmavathirao6942]

Namaste, I live in US and don’t have clay pot. Could you please tell me if there is any alternative that I could use ? Thank you 🙏

[@manoramakate1846]

Thankyou for info. 🙏🙏

[@musicalharmony8710]

So well explained thank you so much

[@SerenityAZ]

Thanks for valuable insights...dhanyavadhagalu. Can you let me know if its advisable to buy paraboiled millets instead of raw millets? most of indian stores here have paraboiled millets.

[@adityatattva]

Thank you very much

[@ekparyas]

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.

[@madhupjadhav1379]

To gain weight (and if you don't have any other ailments), why not eat full-meals with millets and even sweets made with millets & palm jaggery (children). No need to stick with just ambali...

[@rashmivishnoi912]

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

[@khadardudekula8502]

There are incubators available to maintain the temperature

[@krithviy]

How to contact khader sir

[@balubalu8552]

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

[@deeptiswami1026]

Dear Khadar Sir and Sarala Mam I am following the ambli protocol . I stay in bangalore and some months in Bangalore are so cold that curd does not set for even 12 hours. Also when it set it is like solid not liquid so I am making it into smoothie and having it. After30 min I am eating some more ambli with sambar and vegetables Is it ok ?

[@bhai-lal3449]

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

[@milletmagic6609]

Thanks

[@eswarkumarnarayanam5165]

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

[@shylalaxman3131]

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

[@uttamkhot5472]

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

[@melaniejohn329]

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

[@blessed9491]

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

[@vitthalgharpure9258]

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.

[@amarpreetkaur6118]

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

[@sreenivasavadlamudi5164]

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

[@parveenkaur885]

Where do you stay? And what benefits you have achieved?

[@sreenivasavadlamudi5164]

@@parveenkaur885 live in Canada and best benefit is more fibre and the quantity of food consumption is reduced. Now millets are our staple food. Grateful to Dr Khader Garu and Dr Sarala

[@SangeetaSingh-be8zl]

Can tell me the name of the slow cooking clay pot electric?

[@bisweswarsahu281]

Madam Thanks a lot for all the information i have been taking 5 positive millets for last 70 days but my fasting BS is 150 previously it was 325 please suggest me what to do for normal FBS

[@ganeshananthaswamy7453]

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. 🙏

[@yksmanikumar6790]

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.🙏

[@sribabu8358]

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 🙏

[@vinnettepope8255]

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

[@avon605]

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

[@melaniejohn329]

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?

[@ravikiran434]

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

[@rishibatra1822]

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

[@milletmagic6609]

Noted

[@TermiNader5]

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

[@parveenkaur885]

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?

[@vijaykumarpadarthi3295]

Sir my request is that is their any alternative with out Ambali it’s seems very complicative process but we r to consume millets in right way pls

[@jaishreechoudhary6012]

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

[@nehamundhra5034]

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

[@moodytheme]

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 ??

[@bhaartic]

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?

[@chayanagaraja987]

Fermented ambali becoming mushy is not a problem, you just mix it nicely it becomes watery and you can drink it. Make sure that mushy ambali is not smeliing bad, if it's smelling bad that means it's over fermented. Sometimes I too found it's mushy, I followed what Dr. said in this video and kept a spoon full of curd mixed 1 cup sesame milk for fermentation next to ambali fermentation & within one hour after curd got fermented I finished cunsuming ambali. If your ambali is becoming thick it means, you need to add more water than your regular proportion while soaking. Pls try this method. Happy millet cooking sir🙏

[@milletmagic6609]

Nothing wrong Add more water if it is becoming hard At any stage you feel it’s becoming solid

[@bhaartic]

@@milletmagic6609 I request you to make a video, if possible, using whole grain, with water to grain ratio clarity and consistency ,post cooking.

[@mahasbabu5726]

🎉🎉🎉😊

[@DSlearninghub-17]

Some people have the habit of cooking raw rice grains or par boiled rice grains but some people generally cook boiled rice grains, Should we use raw millet grains or can we use unpolished boiled rice grains.

[@jugnu361]

Thanks

[@benarcher8060]

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

[@songs1093]

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

[@milletmagic6609]

Finally it needs to be in a drinking consistency. You can always adjust the water at any stage by adding more

[@songs1093]

@@milletmagic6609 we can add buttermilk before drinking right??

[@Shivani-we8pu]

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

[@nibeditachakma]

What to eat millet everyday?

[@playjgd]

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.

[@hirakeshchandraroy3007]

From what I understood, the answer is YES. We got to soak, boil, cool and then cover with cloth ... this exercise to be done 3 times IF we have serious health conditions. Sorry for buttong in ... but hope this helps.

[@halley807]

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

[@gkmalhotra1]

Can I drink ambali in winter season.

[@milletmagic6609]

Yes off course

[@shankershorewala3771]

How long ambli can be consumed

[@ashokshah16151]

(1) For making one dose of ambali, what quantity of flour is recommended? I assume 30 ml flour + 300 ml water should after boiling give about 250 ml ambali, is it correct? (2) Cooking on low flame is suggested, but low can be different on different heating devices, so if possible please suggest a temperature of cooking which can be well monitored using a kitchen thermometer and also to cook for how much time ? (3) How much curd to be added to how much milk to find the time it takes to get converted into curd? 1 teaspoon (5 ml) curd in 1 cup (250 ml) of milk is correct ?

[@hspal5371]

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

[@gajrajsanthosh6596]

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

[@harsimransingh1886]

Dr.sahib mujhe autoimmune disease hai mein 1and half years se ambali pee rha hu mujhe kafi fark hai.Ambali pine ke baad wheat ki roti kha skte hai .1&half years ambali pite hue ho gya hai ab bukh bhut lgati hai .ek time wheat ki roti kha skta hu koi nuksan to nhi hoga.pls reply? Main 2'time ambali pee rha hu or bazra ki roti kha rha hu.

[@ABHINAV-502]

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

[@harsimransingh1886]

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.

[@jiensuyang3915]

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

[@itssinging4415]

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

[@mahavirbuddha5982]

Do Ghana oil contain phytic acid

[@achamma100]

Dr After thorough boiling how again microbes sets in Ambali

[@lakshmiratnamdasari2041]

👍👌

[@gyanambalgyan2761]

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

[@ParamjitKaur-xn6wr]

I just soak the grains for 8 hours, cook it, grind in the mixie and keep it to ferment

[@milletmagic6609]

@@ParamjitKaur-xn6wr it’s better to use ground grain to make the ambali Rather than grinding after cooking

[@milletmagic6609]

Same as for any millet preparation Minimum 2 hrs with flour Minimum 4 hrs with rava

[@sangeetasingh9042]

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

[@milletmagic6609]

Breakfast is the most important meal of the day, and should ideally be your heaviest meal. So consume Ambali early morning and after sometime you can have anything else made with the same millet.

[@madhurakattigehallimath3108]

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

[@madhupjadhav1379]

They are probably asking you not to eat stale food.... Ambali is far from stale food it is scientific preperation to ferment. Yes Ayurveda doctors ask not to eat fermented food (mainly Urad Dal & Maida fermentation), but Ambali is a different concept...

[@kritsm]

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?

[@madhupjadhav1379]

Clay pots can give aeration for ambali which is important... You will need to buy those...

[@amritabanerjee6540]

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

[@chandrashekar5631]

Artha aaglilla🎉🎉🎉

[@chayanagaraja987]

Sir, net nalli browse madidre Dr. Kadar Vali kannada protocol PDF antha ide. Adanna download madi, ambali bagge details ide.

[@ajayraheja9335]

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 🙏

[@parveenkaur885]

Ya agree

[@ZulekhaCBekal]

On KZbin channel there is a video saying that all these millets have carbohydrates and contains sugar so it is harmful to consume for diabetic person. How far is it true

[@milletmagic6609]

Yes millets have carbohydrates and we require carbohydrates to get glucose which fuels our cells . But no millets are not harmful for diabetic people . Rather they can reverse diabetes because along with carbs they are rich in fibre which slows down the release of glucose . Please do read the book linked in description box or watch more of our videos for details on glucose imbalance

[@satishgupta995]

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

[@milletmagic6609]

Yes it’s good for everyone

[@saranshpathak786]

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

[@motherindia8203]

Please give solution for baldhead age 23 am so deppressed please help me