A tasty traditional Punjabi drink that helps digestion. This is a delicious fermented beverage made from carrots.
Chef Ranveer Brar Kanji Recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-15-20 Min

Type

- appetiser

Difficulty

- Medium

Preparation Time

- 3 days

INGREDIENTS

  • FOR Kanji
  • Water
  • 4 to 5 chopped baby carrots
  • 1 beetroot wedged
  • 8 to 10 curry leaves
  • 1 tsp asafoetida
  • 1 tsp cumin powder
  • 1 tsp black mustard powdered
  • FOR Rice Vada
  • ½ cup rice flour
  • Black salt
  • ½ tsp black mustard powder
  • Beetroot water

HOW TO PREPARE KANJI

  1. 1

    In a pan heat water and add two wedges of beetroot and curry leaves.
  2. 2

    let it boil.
  3. 3

    Beetroot water is ready.
  4. 4

    In a terracotta pot, add water, chopped baby carrots and beetroot, asafoetida, cumin powder, and black mustard powder.
  5. 5

    Cover the rim of the pot with a muslin cloth.
  6. 6

    Leave it for 2 to 3 days for fermentation.
  7. 7

    For rice vada, combine rice flour, black salt, black mustard powder, and beetroot water.
  8. 8

    Knead a dough.
  9. 9

    Make small balls from the dough and flatten them slightly.
  10. 10

    Dip them in beetroot water.
  11. 11

    Pour kanji in the serving glass and add rice vada to it.

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