Soak the kambu for atleast 4 hrs or overnight, drain the water from it and put it into the blender/mixie jar.Pulse it few times, till they become coarse powder. Heat the water in the pressure cooker and bring into boil.Add the grounded kambu and salt and mix it well. Put the lid & whistle on and cook it for 3 whistle in medium flame.Once the pressure is released from the pressure cooker automatically, open the lid and mix it well with ladle, at this stage, it would be watery, but don't worry, let it covered and set aside to cool.Once it cooled, again give a good mix, wet your hands and take a portion of cooked millet and roll into a smooth ball. Do the same for the remaining.At this time, you can have them as kali with any kulambu. For the kanji, soak all the kambu kali in the water and let it set aside for overnight on counter top. No need to refrigerate.On the next morning, take the needed kali in separate bowl along with enough soaked water and mix it well with your hands or whisk until it's smooth without any lumps.Add the needed butter milk & salt, mix it well and it's ready to serve.Serve with some raw pearl onions, green chili and pickle of your choice.
