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Know About The Healthy And Tasty Kanji Food Recipe


Kanji Food

Kanji cuisine is comfort sustenance that is renowned in Kerala. This delicacy is simple to digest and is loaded with nutrients. You can discover how to prepare kanji if you desire a dish that is straightforward and soulful. This rice porridge is served warm with moong Thoran and papadum. Kanji cuisine is advised for weight reduction since it is a superfood that contains vitamins that enhance the function of the immune system. The papadum served with kanji can be toasted on low heat or deep-fried. As you discover how to prepare kanji rice, you’ll notice that the recipe does not require oil which makes it low in fat.

Here are all the components you need to prepare kanji:
• 1 cup of red matta rice
• 1 cup of green moong dal
• half cup of grated coconut
• 2 cloves of garlic
• 1 teaspoon of cumin seeds
• 1 finely chopped green chili pepper
• 1 teaspoon of turmeric powder
• 2 sprigs of curry leaves
• salt, to taste
• 4 papadum


Preparation Steps

To commence the recipe, rinse the rice and combine the rice and salt in a pressure cooker with 4 cups of water. Steam the rice for 6 or 7 whistles on high heat then reduce the heat and simmer for about 15 minutes. Switch off the heat and permit the pressure cooker to release naturally. Unseal the pressure cooker and pour in more water if needed to ensure the consistency .

In oreder to prepare the payar Thoran, set the green grams in the pressure cooker along with salt and two cups of water. Heat the gram for four or five whistles. Turn off the heat. Evaporate any surplus water once the pressure is released.

Blend coconut, garlic, green chilies, cumin and turmeric in a blender. Produce a rough mixture from these components. Add this blend, along with the curry leaves, to the gram and mix thoroughly.

Toast the papadum on low heat.

The kanji is now prepared to serve. Transfer the steamed rice to a plate or a bowl. You can drizzle ghee on the rice if you like. Taste the dish and sprinkle salt if desired. Serve payar and papadum on the side. Kanji can also be served along with tomato garlic chutney, Kerala Vandakka or Elai Vadam.