Traditional Fermented Rice for B12 Deficiency in vegetarians and 60 plus age group | Healthy Living
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- เผยแพร่เมื่อ 16 พ.ย. 2021
- B12 Deficiency is found more in vegetarians. This traditional recipe is amazing for vegetarians as it helps the body synthesize and absorb Vitamin B12. Find out how to make it and the different ways to use it as a part of the diet for a healthy body. Give it a try and let us know your thoughts in the comments below. stay safe Stay Healthy!
My neighbours and the very poor ate this in the morning and ignorant that I am, I thought they were either lazy or stooges. This has educated me about vitamin B12. Going to start it as feel older than my mother and struggle to live a full life. Thank you ma'am.
In villages the farm
Labour ‘s breakfast was fermented rice with pickle & curd as they leave early for a the fields . These people don’t have any nutritional food we believe in but are far more healthy & stronger then us .
5:55
😊
😝🤪.. DON'T BE JUDGE MENTAL 😅..🇳🇱
This is called pakhal in Odisha
This is what was our daily breakfast when my siblings and me were going to school daily. Only on Sundays hot breakfast like Idly, Dosai. We had pazhaya choru with curds in the breakfast and idly , dosai for school tiffin box. If we wanted to have idly, dosai for break fadst then pazhaya choru with curds(thayir Chadam) would be in school tiffin box. Suddenly this culture disappeared with the entry of gas stove, fridge in our house say from 1980 onwards.Those who ate this curd pazhaya chadam are healthy even today.
My mom use to make this with leftover rice , putting rice in a bowl with lot of water over night and next day add chopped onion , burnt red chili and also achaar. It’s so hydrating and beneficial and dry scorching summer . And yes also delicious .😅
Very well explained and useful for vegetarians and senior citizens. Thank you for sharing Ma'am.
This was a accident as I was looking for how to make fermentation rice to cooks from my homeland and something lead me into India styles and I’m so thankful n grateful that I found it bc for 3wks straight I was out of my vitamins and my tummy wasn’t do so well at anything I eat and I just started this a few days ago and how much it made a difference in my life . Just like anything we have to be consistent to it otherwise it won’t work
Glad that it has been helping you. :)
Intelligent and scientific traditional gold class dishes
Thank you.! :)
Thank so much for sharing this, Mam. I am grateful to you. I am a vegetarian, in my childhood I used to eat homemade pickle with every meal, but last 9-10 years I have stopped eating pickle. 3 years back my Vitamin-B 12 level had gone very low, I had all symptoms of B-12 deficiency. Doctor prescribed tablets, now Vitamin B1-2 level is normal. But I always wanted to get Vit-B12 from food, not from tablets. I will try this. Again, Thank you Mam. 🙏
This is a blessing for vegetarians...thank you so much aunty...I have a lot of vegetarian vegan friends who are vitamin b 12 deficient & take supplements...this is a very useful method to obtain vitamin b 12...
Thank you so much. Glad you liked the video. Please do ask your friends to make this recipe regularly and it will definitely help them.
Excellent lot of fermented varieties with vit B12
namaste - is there some reliable research article showing exact b12 level in fermented rice/ gruel / idli/ dosa? I get contradictory info via web search.
Such an amazing, detailed video of fermented rice water and its use in different recipes for taste change. I have subscribed to your channel knowing that I will get a wealth of knowledge from you. Thank you so much Auntie for educating us on how to have good health. Love and regards
Until one or two decades ago, in coastal Karnataka in almost all agricultural households, Tanjana (ganji-rice left overnight) was the morning food. Dosas, idli etc. were made only on rare occasions like festivities, family functions and for guests
In punjab 45 degree temperature in summer so how many days we can fermented plz tell me
Thank you so much ☺️ 💓
Do we need to stir it in 3 days in between will ut be safe in temperature of aummer as 45 degrees in north india
Can we eat fermented rice in march month because ifeel weakness and deficiency of b12
Thanks 🎉
👍multy vitamin recipe,in our Maharashtra call it "Aambil" this Aambil makinng from furmanted jwar and ragi in summer time this recipe making in Maharashtra, it's lots of vitamins, minerals and protein also my grandmother making it summer time and I am also making this recipe in summer time because it's my fvt recipe 👍👌😋
Thanku for sharing mam..this is a great tip😊
Thank You
Thank you so much ❤🙏🙏🙏
Thank you for this💜
Very good ma'am
Thank you
Fermented rice with water is commonly consumed in Odisha where it is called pakhala bhata.
Your an Angel
Thank you 🙏
...Thanks...for the comprehensive video...
what is Amali...is it different?
Can we keep for three days in summer as well. Won't it get spoilt.
Just great ---------- THANK YOU SO MUCH !!! Love from Germany !!!!!!
Thank you for your support. :)
@@magicwithfood Thank you 🙏 !!!! I have to say thank you, beautiful human being !! your recipes are amazing !!!!💜
Thank you 🙏 madam
Thankyou so much 🙏👍
Does it have b12 itselfenor it helps in absorption of b12 so what to eat for b12
8:22 you said absorption ... does that mean this fermented water does not contain b12 and you have to get that separately by consuming food that has b12? have i understood correctly? if new intestinal flora is going to make b12 from *other* foods that you need to consume then what are those other foods? it seems the germs which do fermentation is coming from rice wash water that you had set aside in the beginning ... sorry i am not able to understand where i get b12 from ... obviously rice does not contain any b12
By bacteria’s poop.
I think the bacteria consumes the carbs and generates b12 as a biproduct
superb madam . That's why in olden days people used have idli which is a best fermented food with chutney. 🙏
Does consuming Idli ,Dosa , Dhokla provide required b12 in vegetarians??
How is the seasoning made?
Did I miss some part!
Thank ypu for this
Can the rice be heated or have to eat it as it is
U did not say anything about continuity. Whether to restart whole process afresh?
Good info very well narrated👌👌
Thank you.!
Thank you soo much
Hope i can eat fermented rice
Nice
Does after fermentation do the rice have smell?
Mam if we keep outside fridge for 3 days will rice and water does not get spoiled. Please clarify...
After three days the mix smells a bit and some light froth is seen which I am hesistant to eat though I have been eating it for years which are just fermented overnight one day only which is common in Kerala
Aerobic conditions need to be provided. If it becomes anaerobic, bad smell and froth comes
Fermented ki pehchan kya hoti hai ki cheez fermented hogi hai mere rice water ke upper bubbles aa jaate hai but khata nhi hota
👍
nice mem old tadition
Hi mam, can we ferment this for just 1 night?? Also can we consume this in pregnancy?
Dear Doctor, I would like to know whether Chronic dementia patient who is bed ridden can be cured with your plan diet. She is only given food in the form of liquid. She is given daily one paracetamol and one sleeping pills in the night. Please guide me on humanitarian ground.
Isn't 3-day ferentation too long? I thought 1 day is sufficient. Please clarify.
I am suffering with B12 difficulties and I come to know 15 days ago only and taking pills but I wanted increase it by food as taught easy and tasty recipe for increase B12 levels but Aunty can you tell how I hv to take it in what quantity and can we make fragment golden water once in little large quantity and use it for a week by keeping it in freeze please guide
Hi Neera. I would recommend not freezing the water. However, you can store the water in the fridge for up to 3 days. Alternatively, you can make the fermented rice recipe and keep changing the water everyday for 6 days. So basically you cook the rice, add the water and rice to the pot to get the golden water. Once you have taken the golden water out, leave the rice as is and add fresh water to it. Next day you can use this water as golden water and repeat this for up to 6 days. After 6 days change the rice and make fresh fermented rice. Hope this helps. Do let us know if you have any questions.
Hi mam in summer how many days fermented plz all season fermented time kitna hona chahiye punjab nein 47 temperatures mein kitne days fermented karna hai
If the weather is very hot, you can ferment it for 2 days instead of 3. Hope this helps.
Thank you mam
So curd & fermented rice can be eaten with raw onion,chili, salt lime .. together or even separate.. By chance any other combinations that is ok to eat together is ok? I found many miss information.. also its taken with dinner plain rice.. any help can advise? To bypass fermentation in stomach and in gut instead
Eat with lemon pickle or amla pickle.
Narration is not good. Pl. make it flawless. Because information is very important with medical knowledge.
V V True... Communication skills are important.. Pl
What is wrong with the narration.??
I saw similar process of fermentation of rice. If I fermented for 8-16 hours, then decided to add a bit of salt for an hour for bacteria. Would the extra 2 days make a difference? Will it make the golden liquid more sour and richer?
2-3 days will allow for complete fermentation making the liquid more richer. However, the weather does play a vital role in the process. Hope this helps.
You can add salt after fermentation otherwise salt will kill bacteria.
Hello! are you using yeast? like I've seen in many other receipts?
Hello. This traditional recipe does not have yeast and is naturally fermented. Hope this helps. Do give it a try and let us know your thoughts.
How much qty to drin every day for kids between 11-16 years
Thank you very much, could you explain more about the season ING??
The seasoning is just normal tadka that we use in cooking. Heat oil, add mustard seeds, cumin seeds, curry leaves, chilli or dry red chilli and asafoetida. This is the basic seasoning. Hope this helps.
@@magicwithfood it's a bit of a challenge finding asafoetida and organic mustard seed where I live but definitely helps. Thank you very much, God bless you
Hi, I can see you have used my fermented rice blog photograph in your thumbnail. It will be appreciated if you change it.
thanku so much for sharing this recipe🙏👍❤
Ma'am please re-shoot entire video. Make someone shoot for you need good editing and dubbing by someone fluent in english. You do have a fan following but the concern is understanding as audio is not good as well as fluency. Thankyou very informative video.
Good suggestion + AI can now be used to dub it in various languages
@magicwithfood Respected Ma'am please let us know if some testing has been done on the golden water to ascertain the quantity of b12 in 1 glass of water( how many microgram)
Can I use brown rice or white rice, sonamasoori or basmati rice for preparing this?
Hi Shailaja. You can use any rice that is easily available. Do give it a try and let us know your thoughts.
Hello. Is it ok to cook fermented brown rice then store in refrigerator to reheat to eat again? Thank you
No no.Dont keep in fridge.keep outside.
in orissa they used to add coconut and palm fruit to fermentation of rice. Best breakfast
This is our traditional food. In odiya we call it pakhala bhata. This is our tradition summer lunch.m
What is the curd? Do you make that too or buy it? Thanks for this video i learned something today thanks to you❤
Plain yogurt unflavored
You can use store bought curd as well. :)
Thank you ma'am... suddenly I was able to see what I needed to do and was not doing! This is very good and in giving 4 varieties of using the golden water you have made the day really healthy. Just one qs ma'am. When you say 'BUTTERMILK' do you mean thinned out curd? Please help.
Buttermilk would be thinned out curd or the water left over after making butter. The traditional sense of buttermilk is the water leftover after making butter. But as very few households make homemade butter, we can use curd that is thinned out. Hope this helps. Please don’t hesitate to let us know if you have any other questions.
@@magicwithfood Thank you for both your replies ma'am. Your explanation of probiotics and resultant gut health was extremely timely. I pray more people read it and implement the corrections in their lives.
@@bilvapatra Thank you.
Thanks ma'am.I have a question.What is kanjhi?
What if I ferment only overnight? Will it have the same benefits? Three days is too long for me.
Ok, no problem
Should we close the lid in night
In my childhood upto 16 years, everyday morning we had to take the same fermented rice only.
May be because of that only, we used to run and run and play very actively.
A pity I can't get whatever is explained. TQ
Hi
3 days we have to keep outside or do we need to store in fridge? ( 3 days)?
For the fermentation process, it needs to be kept outside for 3 days. If you live in very hot weather conditions, it can be left outside for 1-2 days. After the fermentation is done, the water in the pot can be stored in the fridge till consumed. Hope this helps.
@@magicwithfood Thank you
what is the kanji you are using in fermentation? Please!
its the excess liquid left in the pot after the rice has cooked.
Excuse me, I'm not Indian, can anyone explain what "kanji" is and wether I can make it myself or I have to buy it?
‘Kanji’ is the Indian word for ‘congee’. This video is about how to make and use the fermented rice/water for B12 deficiency. You can use this fermented water to make congee at home. The kanji made in this video is using millet flour. Do give it a try and let us know your thoughts. Also a big welcome to the channel. :)
kanji is simply cooked grain. you can make kanji from rice to get acquainted with. take 1 part rice to 3 parts water and cook till it is a slurry kind of consistency. to make a probiotic of this once cooked let it cool completely. add some fresh yogurt to this and leave it covered on the counter top overnite. Morning simple add some salt and consume. Kanji can be made from other grains too e.g millets but it has a different process. soak 1 small cup of any millet for 8-10 hours. grind it to a runny batter like consistency and then cook it on a low flame till it looks like a soup. add more water if it thickens too soon. take it off the gas and leave it covered to ferment for 10 hours atleast. you can consume it just the way it is or add it to buttermilk, or add it to some fresh juice. leftover should go into the fridge. having over fermented millets can cause flatulence.
I began this yesterday, but I have one question. You have said that we must leave the water to ferment for 3 days. Where I live it gets extremely hot. should I reduce this period to 2 days or 1 day? Kindly explain the chances of this getting rancid, please. Can we keep the left over water in the fridge?
When you say ‘hot’ could you please tell us how hot it gets? In South Indian temperatures, you can leave it for 2-3 days. For very high temperatures, you can just leave it overnight. And you can definitely put the leftover water in the fridge. Hope this helps.
How to use steel vessel ,I couldn't find earthen pot in Canada
Welcome to the channel. :) you can use the steel vessel in exactly the same way as an earthen pot. Though the earthen pot has a lot of traditional benefits, the steel vessel will not affect the concentration of B12 in the recipe. Hope this helps. Give it a try and let us know your thoughts.
you can use ceramic pots instead of Earthen pots. if you live in Toronto, try going to Scarborough Srilankan market. im sure you will find earthen pots there. or simply get Ceramic pots from Dollarama or Walmart. it is better to ferment in clay or earthen pots as metals might react to sour and fermented foods. Even Glass bowls are ok.
🙏🏼
Which rice to be used? Ordinary sonamasoori polished rice or brown rice? Red rice? Which one is best?
You can use any rice that is easily available. The important part is to allow it to ferment well. Hope this helps.
Black
Is this food good for diabetic patients?
Yes
The voice is not clear as the Mike is far from her so we cannot follow the first part.
This traditional fermented rice recipe is called "pantha" (পান্থা) in Bengal. It used to be consumed by very poor labourers from overnight leftover rice/fermented cooked rice water along with a dash of lemon or some tamarind water, with a pinch of Sendha salt. But this tasty and very nourishing drink is almost forgotten now and, if I may opine so, current labourers have become physically weaker and suffer more diseases nowadays after discarding this age-old drink.
In jharkhand odisha is called Hadiya
Hello mam.. in most of the videos I have seen , fermentation process is done overnight and along with curd.. will it not be as helpful as ur recipe
Hi. Overnight soaking of rice with curd will not have the B12 benefits of this recipe (though the overnight curd rice tastes amazing!). The B12 comes from the fermented water in this recipe. It is a bit of a process but it definitely will help with B12 especially for vegetarians. Hope this helps.
@@magicwithfood seems you got ur information from WhatsApp University
@@aakhil9824Have u lost it ?? You think only allopathy tabs can supplement B12 deficiency?? The fermented rice for breakfast has been staple from ancient times in our society especially in villages & farm labours . They don’t have fancy food to get all their supplements nor have artificial supplement tabs . Yet they are far more stronger & healthy then those who consume rich food by just having humble ambali ganji .
@@preethishetty6179 most of these villagers consumed dairy products, meat, eggs which were rich in b12 . It's just not possible to produce b12 in fermented rice by bacteria. Highly ridiculous and laughable. That's where i stressed the source of b12. B12 is always from animal foods and these villagers ate it unlike the ridiculous modern day vegans that vegetarians wanna be.
Is so
hard understand her voice her speech not so clear but I still love it ❤
In northeast n bihar jharkhand cooked rice is fermented n consumed in morning after mixing some ingredients into it..its old age staple for the locals
Yes , I don’t think it is to be fermented for 4 days , I ate after 3 days - feeling in stomach is not good , I’m little doubtful of this method
@@samritijain5417 fermentation is just for 1 night fir rice cooked in night n consumed next morning....n not after 3 days
@@thousandyear
@@thousandyearਥੈਂਕਸ
So Looong vdo
Rice get spoilt in 6,7 hours in summer, 3 days fermentation is not possible
Yes you R right
Noice!
Thank you!
Did you add salt also while cooking rice
No. Salt is not added while cooking or fermenting.
Hindi will serve better. ThankU
Does fermented rice also have b12 in it
It is the golden liquid that helps with providing B12. However, the fermented rice also has many health benefits. Hope this helps.
@@magicwithfoodquestion is *Does fermented rice have b12 in it* or we have to get it from other foods?
Yes.isiko odisha me pakhal kehete he
Ferment outside for 3 days?? Would it not spoil?!
It won't spoil because rice is not exposed to air. This is kept under water. This is pickling method
Thank you for the detailed information. I didn’t know Cooked rice needs to be fermented for three days. So, we need to have 3 mud pots. Is that right!
Secondly washed rice water - second wash or third wash, we need to use. Since it is cloudy, I tend to wash rice four times. Please educate me.
Thirdly, is seasoning a must or is it because of taste.
You can use stainless steel as well but the best benefits are with mud pots. You can cook the rice in normal pot. You will need the mud pot only for the fermentation. Rice can be washed 3-4 times depending on the quality of rice. The seasoning is more for taste though it has health benefits as well due to the presence of curry leaves, mustard seeds and cumin. Hope this helps. :)
Any other sources of b12
Please check out our latest video for more B12 sources for vegetarians. Thank you for your support.
Can we eat the rice after taking golden water?
Yes you can. The best way would be to have the rice with buttermilk, some raw onion, chilli and pickle. Do give it a try.
Hello! My Ayurvedic doctor recommended matta rice kanji fermented along with curd. But you mentioned not to ferment curd. What would be the reason? I’m lactose intolerant so can’t have curd directly
Don’t need to add yogurt if u want u can add yogurt too to speed fermentation
Wat utensil can we use if we dont have clay pot
@@sdas619That is for improving gut bacteria balance . For B12 vitamin i guess mam suggested this method .
Can someone write what to do in steps??
Mam does rice water consist b12 ?
The fermented rice water contain B12. But the rice needs to be cooked and soaked for a minimum of 1 and half days depending on the weather of your place.
@@magicwithfood thank you mam
Complicated, make it amplified, Mtinal Daha, Kolkata THANKS
Simplified Mrinal Saha Kolkata