10-Min Probiotic Recipe: Bhaat Kanji

Rice Kanji is a nutritious, probiotic dish, rich in gut-friendly bacteria, prepared across India, especially in summer.
Known by various names -- Pakhala in Odisha, Panta Bhaat in West Bengal and Assam, Pazhaya Sadam in Tamil Nadu -- each region has its signature style.

How is Rice Kanji made in Maharashtra?
Mayur Sanap presents a tempting recipe for the Maharashtrian version of this rice preparation -- Bhaat Kanji.
It takes 10 minutes to make, not counting the fermentation process.

Ingredients

For the rice:

• 1 cup cooked rice, preferably short-grain
• 4 tbsp yoghurt mixed in 3 cups water or 3 cups matha/chaas or buttermilk
• Salt to taste, about 1 tsp

Ingredients, continued

For the tempering:

• 1 tsp oil
• ½ tsp rai or mustard seeds
• ½ tsp jeera or cumin seeds
• 7-8 curry leaves
• 1-inch piece ginger, grated
• 2 red dry chillies or 3 fresh green chillies, slit lengthwise
• Pinch hing or asafoetida

Method

• In a bowl or steel container, add the yoghurt-water mix or the buttermilk to the leftover rice.
  Cover and leave overnight to ferment.
  The following morning, stir the rice lightly and keep aside.
• For the tempering, heat the oil in a small frying pan, over medium heat, and sizzle the cumin seeds, mustard seeds, asafoetida, ginger, curry leaves for 30 seconds or so.
  Pour into the fermented rice and add salt.
• Serve for breakfast or lunch; Serves 2.

Tips
Use homemade dahi or buttermilk for better taste and nutritional value.
You can use fresh rice for this recipe, but the fermentation process will add to its nutritional value.
You may add urad dal, peanuts in your tadka for that extra zing.

More Tips
Serve Rice Kanji with a side of lightly pan-fried vegetables like aloo (potatoes), gobhi (cauliflower) or spinach.<brPapad and pickle goes well too.
Non-veg lovers can pair the dish with a dry chicken preparation or fried fish or fried prawns.