Kanji By Ranveer Brar


A tasty traditional Punjabi drink that helps digestion. This is a delicious fermented beverage made from carrots.
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Cooking Time

15-20 Min

Meal Type


Preparation Time

3 days



Rate This Recipe10


  • 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


  1. 1

    In a pan heat water and add two wedges of beetroot and curry leaves. let it boil. Beetroot water is ready. In a terracotta pot, add water, chopped baby carrots and beetroot, asafoetida, cumin powder, and black mustard powder. Cover the rim of the pot with a muslin cloth. Leave it for 2 to 3 days for fermentation. For rice vada, combine rice flour, black salt, black mustard powder, and beetroot water. Knead a dough. Make small balls from the dough and flatten them slightly. Dip them in beetroot water. Pour kanji in the serving glass and add rice vada to it.

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