Rice Kanji


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Rice Kanji, this fermented soupy drink is delicious and very appetizing, sure to satiate your gastronomic juices.
You can keep the rice in the water to ferment for more than a day if you wish, but at times it smells a bit strong.

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Rice Kanji recipe - How to make Rice Kanji

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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2 cups leftover cooked rice
4 cups water
salt to taste
2 tbsp oil
5 to 6 curry leaves (kadi patta)
4 green chillies
2 garlic (lehsun) cloves , chopped
1 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
lemon juice to taste
a pinch of turmeric powder (haldi)
  1. Combine the water, cooked rice and salt in a deep bowl.
  2. Cover the bowl with a plate (do not place it in air tight container) and keep aside to ferment for a day.
  3. Next day crush the the soaked rice with your hand and then strain the rice water. Keep aside.
  4. Heat oil in a deep pan, add asafoetida, mustard seeds, garlic, curry leaves and green chillies and saute for a few seconds.
  5. Add the rice water and add turmeric powder and boil for 20 minutes.
  6. Add salt and lemon juice and mix well.
  7. Serve and enjoy as an appetizer.

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This recipe was contributed by Foodie#391193 on 13 Sep 2016

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