Recipe Overview
30-45 minutes (if cooked in a covered pot)
Ingredients
- Matta Rice - 2 cups
- Buttermilk/yoghurt - 1 cup
- Chilli - 4 nos
- Small onions/Shallots - 8 nos/one handful
- Ginger – 1 teaspoon (crushed or finely chopped)
- Salt as needed
- Curry leaves
Instruction
- Place the cooked matta rice in a clean bowl, ideally made of clay, or otherwise made of ceramic or glass.
- Add water until the rice is fully submerged and lightly mashed.
- Cover the Kanji loosely and leave it at room temperature overnight for about 8 to 12 hours.
- By morning, the water will have turned slightly sour, with a mild fermented aroma.
- Add a pinch of salt if desired.
- For flavour, add buttermilk or yoghurt diluted with water, along with crushed chilli, ginger, a handful of small onions (shallots), and curry leaves; mix well.
Note
- Matta rice works best for pazhamkanji because it ferments slowly and evenly, encouraging natural probiotics.
- It's high fiber, iron, and antioxidants support digestion, steady energy, balanced blood sugar, and longer satiety.
- Mother’s Kerala Matta Vadi Rice carries these qualities well, making it a reliable choice for preparing kanji in a traditional, nourishing way.
Kerala Matta Vadi Rice (Long Grain)
Premium quality traditional Kerala Matta rice with long grains, known for its rich aroma, earthy flavour, and wholesome texture. Ideal for everyday meals.
Probiotics in Kanji – Why They Matter
Kanji naturally develops probiotics during fermentation. Beneficial bacteria keep your gut healthy by helping with digestion and nutrient absorption. They support your immune system, balance gut bacteria, and reduce problems like bloating and discomfort. This is what makes kanji not just a refreshing but also a nourishing drink for daily wellness.
Health Benefits of Kanji
- Aids digestion naturally
- Keeps the body cool and hydrated
- Provides steady energy
- Supports gut health with natural probiotics
- Helps maintain mineral balance
Nutritional Information
- Calories: 180–200 kcal
- Carbohydrates: 35–38 g
- Protein: 6–7 g
- Fiber: 4–5 g
- Iron: 10–12% daily value
Common Concerns & Helpful Answers
1. When should rice be boiled for making kanji?
Rice for kanji is usually cooked at night and then soaked in water. It is left at room temperature for about 8–12 hours. This resting time allows natural fermentation and makes it ready to drink the next morning.
2. Which rice is good for making kanji?
Matta rice/unpolished rice is considered better for making kanji. It contains more fibre and minerals and has a gentler effect on blood sugar. White rice can ferment but does not offer the same nutritional value.
3. Can people with PCOD and diabetes consume kanji?
People with PCOD can generally include kanji in moderation as it supports gut health. It may help digestion when taken occasionally. For diabetes, small portions of matta rice kanji may be suitable only when blood sugar levels are stable, and it is always advisable to take medical guidance before including it regularly.
4. When is the best time to drink kanji, breakfast or lunch?
The best time to drink kanji is in the morning on an empty stomach. This helps the body absorb nutrients more efficiently. It also supports digestion through the rest of the day.
5. What kind of water should be added?
Boiled and cooled water is ideal for preparing kanji. It helps maintain clean fermentation. This reduces the risk of harmful bacterial growth.
6. Can ceramic or glass bowls be used instead of clay pots?
Ceramic or glass bowls can be safely used to prepare kanji. They do not interfere with fermentation. Clay pots may slightly enhance flavour and fermentation, but they are not mandatory.
Written by Ajin Mahaan Parameswaran, Reviewed by Abhijith Joseph
