Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice | 190 g | Sweet · Cooling |
 Rock salt | 3 g | Salty · Cooling |
| Water | 850 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the rice well; soak for 15 minutes, then drain.
- Bring the measured water to a boil and stir in the grain.
- Lower the heat and simmer uncovered, stirring from time to time, until the grains are very soft and the gruel holds a spoon trail.
- Add the rock salt, whisk briefly to even the texture, and serve warm without reheating repeatedly.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (classical vilepi preparation tradition)
Vilepi (Thick Gruel) uses prolonged cooking and ample moisture for a gentle texture. Vata: take it warm and add ghee only if desired. Pitta: serve plain or with coriander. Kapha: keep the serving small and season with dry ginger.
USDA Nutrition Facts for Vilepi (Thick Gruel)
| Nutrient | Per 100g | Per Serving (1 serving (260g)) |
|---|---|---|
| Energy (Calories) | 66 kcal | 173 kcal |
| Protein | 1.3 g | 3.4 g |
| Total Carbohydrates | 14.6 g | 38.0 g |
| Dietary Fiber | 0.2 g | 0.6 g |
| Total Sugars | 0.02 g | 0.06 g |
| Total Fat | 0.1 g | 0.3 g |
| Calcium | 7.6 mg | 19.9 mg |
| Iron | 0.79 mg | 2.05 mg |
| Magnesium | 5.4 mg | 14.0 mg |
| Phosphorus | 20.9 mg | 54.6 mg |
| Potassium | 21 mg | 55 mg |
| Sodium | 116 mg | 302 mg |
| Zinc | 0.21 mg | 0.54 mg |
| Copper | 0.05 mg | 0.13 mg |
| Manganese | 0.20 mg | 0.52 mg |
| Selenium | 2.8 µg | 7.2 µg |
| Vitamin E | 0.02 mg | 0.05 mg |
| Vitamin K | 0.02 µg | 0.05 µg |
| Thiamin (Vitamin B1) | 0.10 mg | 0.27 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.02 mg |
| Niacin (Vitamin B3) | 0.76 mg | 1.99 mg |
| Vitamin B6 | 0.03 mg | 0.08 mg |
| Folate (DFE) | 70.5 µg | 183.8 µg |
| Choline | 1.1 mg | 2.8 mg |
