Easy Fermented Jowar Mor Recipe (Cholam Kanji)
About This Cholam Kanji (Jowar Ambali Recipe)
This Cholam Kanji Recipe is one of those simple drinks I make at home, especially during hot days when I don’t feel like eating something heavy.
It’s light, cooling, and very easy on the stomach. I personally like having this in the morning because it keeps me full for a long time and doesn’t feel heavy at all.
This recipe is made with just a few basic ingredients like jowar, curd, and amla (Optional)— things that are easily available at home. Usually, most people make this with plain buttermilk, but I tried it with nellikkai mor (amla buttermilk), and surprisingly, it tasted really good.
I also didn’t add any extra toppings like onion or green chilli , I kept it simple and it still turned out refreshing and flavorful.
What I really like about this drink is how it naturally helps with digestion and keeps the body cool. It’s also a great option if you’re looking for a healthy, probiotic, and beginner-friendly recipe.
If you like probiotic drinks, try this👉 Ragi Koozh Recipe which is also a traditional cooling recipe.
👉 Karuppu Ulundu Kanji
What is Fermented Jowar Mor Recipe (Cholam Kanji)?
Fermented jowar mor, also known as cholam kanji or jowar ambali, is a traditional South Indian drink made by fermenting cooked jowar (sorghum) and mixing it with buttermilk. It is a naturally probiotic, cooling, and easy-to-digest drink, commonly consumed during summer for hydration and gut health.
Benefits of Fermented Jowar Mor for Gut Health & Weight Loss
Fermented jowar mor is rich in natural probiotics that help improve digestion and support healthy gut bacteria. It is light, cooling, and easy to digest, making it a great option for daily consumption. This drink is suitable for everyone, including kids and elders, as it provides gentle nourishment while keeping the body hydrated and balanced.
If you enjoy gut-friendly recipes, you can also try
👉 [Ulundu Kali Recipe]
Ingredients for Cholam Kanji (Jowar Ambali Recipe)
- 1 cup jowar (cholam) – cleaned and soaked
- 3 cups water – for cooking the jowar
- 2 tbsp thick curd (yogurt)
- 2–3 amla (gooseberry) – soaked in salt water and chopped
- Few curry leaves
- Few coriander leaves
- Salt – as needed
- Water – to adjust consistency while blending
Jowar is a nutritious millet also used in recipes like
👉 [Healthy Jowar Dosa Recipe]
How to Make Fermented Jowar Mor (Step-by-Step
Let’s see how to make this probiotic cholam kanji step by step using simple ingredients at home.
Step 1: Soaking Jowar
Wash 1 cup of jowar (cholam) thoroughly and soak it in water for about 4 hours. This helps soften the grains, making them easier to grind and improves digestion.
Step 2: Drying and Grinding Jowar
After soaking, drain the water completely and spread the jowar under a fan for about 20 minutes to remove excess moisture. Once slightly dry, grind it coarsely. This gives a better texture to the kanji.
Step 3: Cooking the Jowar Mixture
Bring 3 cups of water to a rolling boil in a pan. Slowly add the ground jowar mixture while stirring continuously to avoid lumps. After adding powder leave it for 1minutes , then start stirring
Step 4: Stirring and Cooking Until Thick
After adding the ground jowar, keep stirring continuously while it cooks. This helps prevent lumps and ensures a smooth consistency. Cook for about 15–20 minutes until the mixture thickens properly.
Step 5: Cooking Until Soft and cooked
- Continue cooking the jowar mixture on medium flame, stirring occasionally until it becomes soft and fully cooked.
- Once the jowar is fully cooked, switch off the flame and let it cool completely. After cooling, cover it with a lid and keep it aside for 6–8 hours or overnight for fermentation.
Step 6: Fermented Jowar Base (Kali Ready)
After 6–8 hours of fermentation, the jowar mixture becomes slightly thick, soft, and mildly tangy. This fermented base (kali) is now ready to use.
You can also use fermented batter in recipes like
👉 [Kollu Idli Recipe]
Step 7: How to Make Nellikai Mor (Amla Buttermilk)
Take a few pieces of soaked amla and grind it into a smooth paste. Then add thick curd, water, curry leaves, coriander leaves, and salt. Blend everything well to make a refreshing Nellikai Mor (amla buttermilk)
Step 8: Mixing and Serving Cholam Kanji
Take a small portion of the fermented jowar base (kali) in a bowl. Add the prepared amla buttermilk and mix well until smooth. Adjust salt if needed and serve fresh as a cooling, probiotic drink.
Note: You can store the remaining base in the fridge and use it for the next 2–3 days whenever needed.
Here’s the detailed recipe card with ingredients, exact measurements, step-by-step method, cooking time, and serving size for this healthy probiotic drink.
You can print or save this recipe card for later use
Fermented Jowar Mor Recipe (Cholam Kanji)
Ingredients
Equipment
Method
- Wash and soak jowar for 4 hours to soften the grains and improve digestion.
- Drain water, dry under fan for 20 minutes, and grind coarsely.
- Boil water, add ground jowar, and cook while stirring continuously to avoid lumps.
- Cook until the mixture becomes soft, thick, and fully done.
- Cool completely, cover, and ferment for 6–8 hours or overnight.
- For Amla Buttermilk: Blend soaked amla, curd, water, curry leaves, coriander leaves, and salt.
- Mix fermented jowar base with buttermilk, adjust salt, and serve fresh.
Notes
- After adding the cholam powder , cook on medium flame
- Stir well while cooking to avoid lumps
- Fermentation time may vary based on weather
- Do not over-ferment to avoid strong sour taste
Tips & Variations
- Using slightly sour curd gives the best taste and authentic flavor to this fermented jowar mor. Fresh curd may taste too mild.
- For flavoured version : Add green chilli , Jeera and ginger for a spicy version
- Adjust thickness with water
- Store the fermented base (kali) in the fridge for 2–3 days Mix with buttermilk fresh before serving
You can pair this drink with light breakfast recipes like
👉 [Soft Idiyappam Recipe]
👉 [Ven Pongal Recipe]
FAQs – Fermented Jowar Mor (Cholam Kanji)
Is fermented jowar mor good for health?
Yes, fermented jowar mor is rich in probiotics that support digestion, improve gut health, and keep the body cool during summer.
What is cholam kanji?
Cholam kanji is a traditional South Indian fermented drink made using jowar (sorghum). It is known for its cooling effect and probiotic benefits.
Can I drink cholam kanji daily?
Yes, you can drink it in moderation. It is light, nutritious, and suitable for daily consumption, especially during hot weather.
How long should I ferment jowar for kanji?
Jowar should be fermented for about 6–8 hours or overnight, depending on the weather and temperature.
Can I store fermented jowar kanji?
Yes, you can store the fermented jowar base (kali) in the refrigerator for 2–3 days and use it as needed.
Is cholam kanji good for weight loss?
Yes, it can support weight loss as it is low in fat, filling, and helps improve digestion when consumed in a balanced diet.
What can I use instead of amla?
If amla is not available, you can skip it and make a normal buttermilk
How many times per week should I drink cholam kanji?
You can drink cholam kanji 3–4 times per week as part of a balanced diet. It is light, cooling, and supports digestion, especially during summer. You can also adjust the frequency based on your body needs and preference.
Is fermented jowar mor good for weight loss?
Yes, it is low in fat, filling, and improves digestion, which supports healthy weight management.
Looking for a cooling summer drink that improves digestion naturally?
This fermented jowar mor recipe (cholam kanji) is a simple, cooling summer drink that helps improve digestion and keeps your body light and refreshed.
Try it once, and you’ll love how light and refreshing it feels!
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