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glass of fermented jowar mor recipe made with cholam and buttermilk probiotic summer drink

Fermented Jowar Mor Recipe (Cholam Kanji)

A traditional South Indian probiotic drink made with fermented jowar, buttermilk, and amla. This cholam kanji is cooling, healthy, and perfect for digestion and summer days.
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Prep Time 10 minutes
Cook Time 20 minutes
Fermentation Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 people
Course: Breakfast, Drinks
Cuisine: south indian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup jowar cholam
  • 3 cups water for cooking
  • 2 tbsp thick curd yogurt
  • 2 nos amla gooseberry, soaked and chopped
  • Few curry leaves
  • Few coriander leaves
  • Salt as needed
  • Water to adjust consistency

Equipment

  • 1 heavy bottom kadai

Method
 

  1. Wash and soak jowar for 4 hours to soften the grains and improve digestion.
  2. Drain water, dry under fan for 20 minutes, and grind coarsely.
  3. Boil water, add ground jowar, and cook while stirring continuously to avoid lumps.
  4. Cook until the mixture becomes soft, thick, and fully done.
  5. Cool completely, cover, and ferment for 6–8 hours or overnight.
  6. For Amla Buttermilk: Blend soaked amla, curd, water, curry leaves, coriander leaves, and salt.
  7. 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