Fermented Rice Recipe | Ganji Aannam | Chaddannam - Porridge

• 份量: 1 serving
• 活動時間: 5 minutes
• 總時間: 8 hours 10 minutes

食材

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)

步驟

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.

筆記

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.

營養

• 卡路里: 332 kcal
• 總脂肪: 6 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 1.3 g
• 膽固醇: 15 mg
• 鈉: 640 mg
• 總碳水化合物: 59 g
• 膳食纖維: 3 g
• 總糖: 13 g
• 蛋白質: 11 g