A humble yet powerful South Indian dish, Rice Kanji (also known as Pazhaya Sadam or Panta Bhat) has been a cooling, healing tradition for centuries. Fermented overnight, it’s rich in probiotics that aid digestion, keep the gut happy, hydrate the body, and even help your skin glow. Perfect for hot summer days, this simple dish is both nourishing and grounding.
Ingredients:
For fermentation:
1 cup cooked rice (preferably leftover rice)
2 to 2.5 cups water (preferably cooled boiled water)
Clay pot or glass bowl with lid
To mix next morning:
Salt to taste
2–3 tbsp curd (homemade preferred)
1 green chilli (chopped)
1 small onion (finely chopped)
1 tbsp fresh coriander (chopped)
For tempering (optional):
1 tsp cold-pressed coconut or sesame oil
1/2 tsp mustard seeds
1/2 tsp zeera
5–6 curry leaves
2 dried red chillies
Method:
1. Ferment the rice:
Place the cooked, cooled rice in a clay or glass bowl. Add enough water to fully cover the rice. Cover loosely and let it ferment overnight (8–12 hours) at room temperature.
2. Mix the kanji:
The next morning, mash the fermented rice gently with your hands or spoon. Add salt, curd, chopped green chilli, onion, and coriander. Mix well.
3. Tempering (optional but recommended):
Heat oil in a small pan. Add zeera and mustard seeds.Once they splutter, add curry leaves and dried chilli. Pour this tadka over the kanji and mix.
Serve at room temperature or slightly chilled.
This is comfort in a bowl — soothing, flavorful, and full of ancient wisdom.
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