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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.
- Combine the water, cooked rice and salt in a deep bowl.
- Cover the bowl with a plate (do not place it in air tight container) and keep aside to ferment for a day.
- Next day crush the the soaked rice with your hand and then strain the rice water. Keep aside.
- Heat oil in a deep pan, add asafoetida, mustard seeds, garlic, curry leaves and green chillies and saute for a few seconds.
- Add the rice water and add turmeric powder and boil for 20 minutes.
- Add salt and lemon juice and mix well.
- Serve and enjoy as an appetizer.
This recipe was contributed by Foodie#391193 on 13 Sep 2016
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