Rice Kanji | Homemade Probiotics
Rice Kanji is homemade probiotics made by fermenting cooked rice and mixed with curds.
Servings 1 people
Calories 110kcal
Ingredients
- ½ cup cooked Rice
- 1 cup water
- ¼ cup curds , homemade
- ¾ teaspoon salt or as required
- 1 tablespoon fresh coriander leaves , chopped
To Temper
- ½ tablespoon coconut oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon jeera / cumin Seeds
- ½ teaspoon urad dal / split black gram
- 1 teaspoon curry leaves ,finely chopped
- ½ teaspoon green chilies , chopped
- 4 tablespoon onion ,finely chopped
- 1 teaspoon ginger , grated
- ½ teaspoon Asafoetida / Hing
Instructions
- Soak ½ cup cooked rice in ½ cup water in a clay pot for about 10-12 hours or overnight.
- Next day , transfer fermented rice to a blender and blend to smooth paste.
- Transfer blended rice into a mixing bowl.
- Whisk ¼ cup of homemade curds and add to rice paste and stir well. Preferably add slightly sour curds as it tastes more good.
- Now add salt to taste and mix well.
To temper
- In a season pan / tadka pan , heat coconut oil , add mustard seeds ,jeera seeds , urad dal , chopped curry leaves , choppeds green chillies and fry well.
- Add chopped onions and fry till it turns light brown .Turn off the stove
- Now add in grated ginger , hing and mix well.
- Pour temper over the prepared rice kanji.
- Garnish with chopped coriander leaves and serve.
Video
Notes
- Clay pot is used for fermentation , as science says it provides micro-oxygenation, including enzymatic reactions for producing unique flavors. If you don't have clay pot , you can use steel or glass vessel but clay pot is recommended.
- Fermented rice needs to be mashed well , you can either squeeze with clean hands or use fork or blend in a mixer.
- Use slightly sour curds , it adds more taste to rice kanji.
- Tempering with coconut oil adds lots of flavor and tastes really good.
- You can use any type of cooked rice , best way to use left out rice.
Nutrition
Calories: 110kcal