Fermented Rice Recipe | Ganji Aannam | Chaddannam - Porridge

• porcje: 1 serving
• czas aktywny: 5 minutes
• całkowity czas: 8 hours 10 minutes

Składniki

1 cup leftover rice, ideally not basmati /more starchy short-grain

½ cup hot water

½ cup milk

¼ tsp curd

¼ onion, cubed

1½ chilli, slivered

salt (for serving)

pickle (for serving)

Wskazówki

Firstly, in a clay pot take leftover rice and break lumps with your hand. Make sure to prepare this at night, and have the ganji for morning breakfast.

Now add hot water, milk and mix well.

When the mixture is slightly warm, add curd and mix well.

Top with onion and chilli, and cover.

Allow to ferment overnight or at least 8 hours.

The next morning, the curd has set well. Mix gently and the fermented curd rice is ready to serve.

Do not forget to add salt and pickles while serving Ganji Annam or Chaddannam.

Notatki

Firstly, use common rice variants like Sona Masuri, Ponni rice, or any small-grain rice for this recipe; they generally have more starch compared to premium basmati rice.

Avoid using sour yogurt or curd when soaking it: it would eventually turn sour overnight anyway, so using sour yogurt in the first step can make it worse.

Wartości Odżywcze

• Kalorie: 332 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 1.3 g
• Cholesterol: 15 mg
• Sód: 640 mg
• Węglowodany Całkowite: 59 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 13 g
• Białko: 11 g