A natural handmade probiotic called Rice Kanji is created with rice, water, and homemade curds (dahi). This is an age-old recipe that has been handed down through the generations to maintain intestinal health.
Rice Kanji Recipe (Grandma's Secret Recipe For Good Digestion)

Homemade Probiotic - Kanji For Rice

By enhancing digestive enzymes, this homemade rice kanji improves digestion and is really easy to create.

Kanji tastes a lot like curd rice and has a similar flavor. However, the fermentation of cooked rice is the primary distinction between Rice kanji and normal curd rice.

Cooked rice should be soaked in a clay pot all night to produce rice kanji. You can take 2-3 tablespoons of fermented rice first thing in the morning after 12 hours of fermentation. The healthy bacteria are even increased by adding homemade curds.

But I prepare this rice kanji such that it resembles curd rice. Cooked rice should be soaked in water overnight. The next day, either mash the fermented rice by hand or combine it in a blender. Add homemade curds and tempering lastly to this.

Within five minutes, a delightful bowl of natural, home-made probiotics will be ready. without spending hundreds to thousands of dollars on probiotics from the supermarket.

Health is greatly influenced by Indian traditional and ancestor knowledge of food science. With a wide variety of herbs, spices, and cooking methods, has much to deliver to maintain good health.

I am from Mysore, South India, hence my understanding of food tends to lean more toward South Indian cuisine. To maintain a healthy lifestyle, we customarily follow a few ancestral traditions and good food eating habits at home. Eating Rice Kanji is one such tradition that has been practiced for years.

My maternal grandmother followed this rice kanji recipe. She regularly used clay pans to soak cooked rice. She would mash the rice with her hands well the next day, add curds and onions, and serve it as breakfast.

Even now, if I have stomach aches, I still choose to eat only this. Additionally, on hot days, my meal will consist of a bowl of rice kanji, pickles, and stir-fried vegetables.



Why are probiotics vital, and what are they?

Foods that contain beneficial microorganisms are known as probiotics. These bacteria are living microorganisms that support a healthy immune system and gastrointestinal tract.

Poor gut health is the root cause of many issues, including bloating, indigestion, leaky stomach, and a weakened immune system. It happens when the amount of harmful bacteria in the body outweighs the amount of beneficial ones.

Refined carbs feed the harmful bacteria in the digestive system. Prebiotics, on the other hand, nourish the beneficial bacteria and aid in maintaining a healthy gut flora in balance.

Vitamins and minerals are considerably more readily available to the body thanks to this process. Consequently, including probiotics in your diet is crucial. Read more about probiotics here if you're interested.


Prep Time: 7 minutes

Cook Time: 3 minutes

Soaking time: 12 hours

Total Time: 12 hours 10 minutes

Servings: 1 people


  • 1 cup water
  • 3/4 teaspoon salt, or as necessary
  • 1 tablespoon of finely chopped fresh coriander leaves
  • ½ cup cooked Rice
  • ¼ cup curds , homemade

To Temper

  • 1/2 tsp. coconut oil
  • mustard seeds, 1/4 teaspoon
  • 1/4 teaspoon cumin / jeera seeds
  • 1/2 teaspoon divided black gram or urad dal
  • 1 teaspoon finely chopped curry leaves
  • 1/2 teaspoon finely chopped green chilies
  • 4 tablespoons of chopped, finely, onion
  • 1 teaspoon grated ginger
  • 1/2 teaspoon Hing or Asafoetida


  1. In a clay pot, soak 1/2 cup cooked rice in 1/2 cup water for 10 to 12 hours, or overnight.

  2. Transfer the fermented rice to a blender the following day and mix it into a paste.

  3. Place the combined rice in a mixing basin.

  4. Stir well after adding 1/4 cup of handmade curds to the rice paste. Add curds that are somewhat sour if possible; it tastes better.

  5. Add salt now, to taste, and combine thoroughly.

To Temper

  1. Heat the coconut oil in a seasoning or tadka pan. Add the mustard seeds, jeera seeds, urad dal, curry leaves, and green chilies.
  2. Add the chopped onions and cook until light brown.

  3. Cut the stove off.

  4. Now stir in the grated ginger and hing.

  5. Pour the sauce over the cooked rice, or kanji.

  6. Add chopped coriander leaves as a garnish before serving.

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