Gruel Of Fried Paddy (Laja-Peya)
Medically Reviewed by Ayuveda Clinical Team (Lead Medical Reviewer: Dr. Nitin Mohite, BAMS, MBA • Medical Logic Developer, UK • Clinical Profile • LinkedIn).
Preparation of gruel.
Modern description
A light and easily digestible gruel made from fried paddy (Laja/parched rice), traditionally used in Ayurveda to aid digestion, provide nourishment, and balance doshas, especially in conditions like fever, diarrhea and general weakness.
Purpose
Preparation of gruel.
Indications
- Diarrhea
- Dysentery
- Fever (especially with diarrhea)
- Thirst
- General weakness
- Post-operative care
- Digestive weakness (especially in children and elderly)
- Vomiting
- Nausea
- Sprue
- Cough
- Shramahara
- Kshama Kantha
Classical indications
- Jwara (Fever)
- Atisara (Diarrhea)
- Trishna (Excess Thirst)
Karma
- Deepana
- Pachana
- Grahi
- Tridosha Shamaka (especially Pitta and Kapha)
- Agnijanana (evokes digestive fire)
Key ingredients
- Laja
- Water
Adult dose
100-200 ml, 2-3 times a day
Pediatric dose
50-100 ml
Preparation steps
- Fry paddy lightly.
- Boil fried paddy in water (typically 1 part paddy to 14 parts water).
- Cook until the rice softens and the gruel consistency is achieved.
- Optionally, strain the gruel.
Safety contraindications
- High Ama conditions
Related formulations
Classical & Scientific References
- Classical source treatise: Charaka Samhita.
- Ayurvedic Formulary of India (AFI), Part I & II, Ministry of AYUSH, Government of India.
- Bhaishajya Ratnavali, Sharangadhara Samhita, and Sahasrayogam clinical guidelines.
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