Rice kanji is made by fermenting rice overnight and adding curd or coconut milk, with green chillies. It also helps improve the digestion process. It is rich in probiotics that boost gut health. Tap to read the recipe!
Ingredients
One cup of cooked rice, half a tablespoon of seeds (mustard, cumin), one tablespoon of coriander leaves, half a tablespoon of coconut oil, 2-3 cups of water, one-fourth cup of curd, one chopped onion, two slit green chillies, 4-5 curry leaves, and salt to taste.
Ferment rice
Take an earthen pot and soak cooked rice in water overnight. Leave the earthen pot in a warm place for fermentation.
Strain the kanji
Strain the kanji in the morning and separate the liquid from the rice solids using a sieve. Now, crush the strained rice.
Add spices
Now, add the chopped onions, green chillies, and curd to the kanji. Whisk it well to combine the curd.
Prepare to temper
Heat coconut oil, mustard seeds, cumin seeds, crushed rice and curry leaves. Cook this until it starts to crackle.
Add tempering
Add the prepared tempering to the kanji with salt and swirl it well to combine all the ingredients.
Garnish and serve
Garnish the kanji with coriander leaves and eat it as a breakfast. Refrigerate and drink it to improve digestion.
Information credits
R. Madhvan shared this recipe in an exclusive interview with Curly Tales.