Rice Kanji

by Foodie#391193

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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

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Preparation Time: 10 mins Cooking Time: 21 mins Total Time: 31 mins 4Makes 4 servings
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Ingredients

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)

Method

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.