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Ambali is a traditional South Indian porridge made from fermented millet or rice flour. It is particularly associated with the states of Karnataka and Andhra Pradesh. The fermentation process gives it a characteristic sour taste, and it is consumed as a cooling and easily digestible food.
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Kisra is a traditional fermented flatbread and a dietary staple in Sudan and South Sudan. It is prepared from a batter of sorghum flour—though pearl millet is occasionally used—that undergoes a brief lactic acid fermentation process. The fermented batter is cooked into a thin, crepe-like flatbread o...
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